Flotation and sedimentation

Abstract

Flotation and sedimentation are the main operations used in the food industry for washing, cleaning, classification, clarification, and thickening purposes. This chapter will cover different flotation (natural, dissolved air, froth, electrolytic, colloidal gas aphrons) and sedimentation (solid-liquid, and liquid-liquid separation; including thermal- or microwave-assisted, ultrasound-assisted or chemical demulsification) processes that can be used in various applications, such as water or crude oil treatment. It will be explained how the principle in each flotation or sedimentation type is changing. The chapter will also give an insight into the design requirements and operating principles of the equipment used for these basic operations. © 2025 Elsevier B.V., All rights reserved.