Air classification is one of the oldest green (eco-friendly) technologies known to man. According to the centrifugal
force gravity and other internal forces different components can be separated in air depending on their sizes in air.
Recently, interest has been renewed in many applications of air classification due to the development of commercial
air classifiers.
The present article shed a light on air classification in terms of its theory along with its main applications in the
sector of food industry. The most predominant applications of air classification in food industry include: preparation
of protein concentrates, enrichment fractions of antioxidants. Moreover, air classification can be applied to produce
functional foods and to improve the nutritive value of food and functionality of emulsions.