Author: Robert Hallowell RichardsPublisher:
ISBN:
Category : Ore-dressing
Languages : en
Pages : 614
Book Description
Separating concentrating or washing
Author: Robert Hallowell RichardsPublisher:
ISBN:
Category : Ore-dressing
Languages : en
Pages : 614
Book Description
Ore Dressing: Separating concentrating or washing
Author: Robert Hallowell RichardsPublisher:
ISBN:
Category : Ore-dressing
Languages : en
Pages : 618
Book Description
Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
Author: Syed S. H. RizviPublisher: 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
Separation Technologies for the Industries of the Future
Author: Panel on Separation Technology for Industrial Reuse and RecyclingPublisher: National Academies Press
ISBN: 0309592828
Category : Technology & Engineering
Languages : en
Pages : 128
Book Description
Separation processesor processes that use physical, chemical, or electrical forces to isolate or concentrate selected constituents of a mixtureare essential to the chemical, petroleum refining, and materials processing industries. In this volume, an expert panel reviews the separation process needs of seven industries and identifies technologies that hold promise for meeting these needs, as well as key technologies that could enable separations. In addition, the book recommends criteria for the selection of separations research projects for the Department of Energy's Office of Industrial Technology.
The Use of Ion-exchangers to Effect Separation, Concentration and Purification of Small Amounts of Ions, with Particular Reference to the Fission Products
Author: Waldo E. CohnPublisher:
ISBN:
Category : Fission products
Languages : en
Pages : 28
Book Description
Demonstration of the Separation and Disposal of Concentrated Sediments
Author: Michael A. NawrockiPublisher:
ISBN:
Category : Dredges
Languages : en
Pages : 92
Book Description
Food Processing
Author: Stephanie ClarkPublisher: John Wiley & Sons
ISBN: 1118846281
Category : Technology & Engineering
Languages : en
Pages : 603
Book Description
FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Molecular Biology of The Cell
Author: Bruce AlbertsPublisher:
ISBN: 9780815332183
Category : Cytology
Languages : en
Pages : 0
Book Description
Industrial & Engineering Chemistry
Author: Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 674
Book Description
Author: