Swathi KONGALA

  Difference between Continuous and Batch Proce For a long time, the food industry has relied on a large-scale continuous process. At the outset, the production facilities for new products used to be a batch process produced on a larger scale because of reduced investment costs. As the economy of scale has become a main factor, food process industries and process engineering, in general, emphasized on developing and designing continuous processes for mass production of goods. However, specialty products and product diversification, with more emphasis on customer requirements and their need for food security and high quality, as well as trace ability requirements, mean that equal focus has shifted to batch processes. In fact, almost half of today’s processes in the food industry are actually batch processes. Industrial processes can actually be classified based on the process’ output as: Batch processes Continuous processes So, what are these two and how are they different from one ...

 Solvent extraction, also called liquid-liquid extraction    Immiscible liquids are ones that cannot get mixed up together and separate into layers when shaken together. These liquids are usually water and an organic solvent. •   Solvent extraction is the process in which a compound transfers from one solvent to another owing to the difference in solubility or distribution coefficient between these two immiscible (or slightly soluble) solvents. • It is a method of quantitative separation of compounds. • When extracting solvent is stirred with solution containing solute then solute from original solvent gets transferred into an extracting solvent. • When stirring is stopped extracting solvent form separate layer and now it contains solute of interest. • Compared with other separation methods, it gives a better separation effect than chemical precipitation, and a higher degree of selectivity and faster mass transfer than the ion exchange method. • Compared with distil...