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Author: Singh Publisher: CRC Press ISBN: 9780824796082 Category : Technology & Engineering Languages : en Pages : 484
Book Description
Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.
Author: Singh Publisher: CRC Press ISBN: 9780824796082 Category : Technology & Engineering Languages : en Pages : 484
Book Description
Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.
Author: LAURENCE R. WEATHERLEY Publisher: Elsevier ISBN: 148329210X Category : Technology & Engineering Languages : en Pages : 305
Book Description
The use of biotechnology in chemical synthesis offers up numerous advantages to the engineer in the process industries, but it also presents a number of fundamental challenges and difficulties which impinge directly on separation process requirements. The use of biochemical separations has grown significantly during the past decade, and is especially used in process industries such as healthcare and food processing. However it is becoming increasingly more important in areas such as recycling and waste-water treatment and as industry shifts towards cleaner processes biochemical separations will continue to grow. The two main objectives of this book are to focus on the application of existing separation process techniques to the recovery and purification of biologically derived products and to examine the state of knowledge of new techniques which have future potential. Within these objectives the complexities and breadth of problems associated with biological separations are discussed, specific engineering techniques are featured and their adaptation to biochemical separations are highlighted.
Author: Jean-François Hamel Publisher: Washington, D.C. : American Chemical Society ISBN: Category : Science Languages : en Pages : 328
Book Description
This new volume examines the state of the art of several important separation processes as they relate to biotechnology. Focusing on isolation and purification of downstream processing, it presents recent research results of several promising techniques. Its 15 chapters cover extraction and membrane processing, processes using biospecific interaction with proteins, and novel isolation and purification processes. Many of the chapters contain data that have not been published before. This volume presents the spectrum of current thinking and activities on bioseparation, specifically of large molecules such as proteins and polysaccharides.
Author: Vania Regina Nicoletti Telis Publisher: CRC Press ISBN: 1439844941 Category : Science Languages : en Pages : 419
Book Description
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing. A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.
Author: Kaustubha Mohanty Publisher: CRC Press ISBN: 143980527X Category : Science Languages : en Pages : 504
Book Description
Compiling recent advances in membrane separations technology, this highly relevant book introduces cost-effective solutions for separation problems in a wide range of industries. It discusses membrane use in water and wastewater treatment; food and dairy industry and fuel cell applications. It describes the role of membrane technologies in resource recovery, pollution prevention, and energy production, as well as environmental monitoring and quality control. A concise resource for emerging technologies, this book provides the tools to implement effective production processes, improve environmental protection and public health, and explore new opportunities for the industry.
Author: Roger G. Harrison Publisher: Oxford University Press ISBN: 0190213736 Category : Technology & Engineering Languages : en Pages : 577
Book Description
Designed for undergraduates, graduate students, and industry practitioners, Bioseparations Science and Engineering fills a critical need in the field of bioseparations. Current, comprehensive, and concise, it covers bioseparations unit operations in unprecedented depth. In each of the chapters, the authors use a consistent method of explaining unit operations, starting with a qualitative description noting the significance and general application of the unit operation. They then illustrate the scientific application of the operation, develop the required mathematical theory, and finally, describe the applications of the theory in engineering practice, with an emphasis on design and scaleup. Unique to this text is a chapter dedicated to bioseparations process design and economics, in which a process simular, SuperPro Designer® is used to analyze and evaluate the production of three important biological products. New to this second edition are updated discussions of moment analysis, computer simulation, membrane chromatography, and evaporation, among others, as well as revised problem sets. Unique features include basic information about bioproducts and engineering analysis and a chapter with bioseparations laboratory exercises. Bioseparations Science and Engineering is ideal for students and professionals working in or studying bioseparations, and is the premier text in the field.
Author: Gabriel J. Lauro Publisher: CRC Press ISBN: 9780824704216 Category : Technology & Engineering Languages : en Pages : 354
Book Description
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditions.
Author: Sankar Chandra Deka Publisher: CRC Press ISBN: 0429515995 Category : Science Languages : en Pages : 384
Book Description
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.
Author: Syed S. H. Rizvi Publisher: Elsevier ISBN: 0857090755 Category : Technology & Engineering Languages : en Pages : 696
Book Description
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
Author: Singh
Author: Singh
Author: LAURENCE R. WEATHERLEY
Author: Jean-François Hamel
Author: 
Author: Vania Regina Nicoletti Telis
Author: Kaustubha Mohanty
Author: Roger G. Harrison
Author: Gabriel J. Lauro
Author: Sankar Chandra Deka
Author: Syed S. H. Rizvi