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Author: Adnan Y. Tamime Publisher: John Wiley & Sons ISBN: 1444333372 Category : Technology & Engineering Languages : en Pages : 389
Book Description
This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.
Author: Adnan Y. Tamime Publisher: John Wiley & Sons ISBN: 1444333372 Category : Technology & Engineering Languages : en Pages : 389
Book Description
This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.
Author: M. SELVAMUTHUKUMARAN Publisher: CRC Press ISBN: 1000195252 Category : Business & Economics Languages : en Pages : 275
Book Description
Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others. Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages. Key Features: Deals with the retention of antioxidants by using novel membrane processing techniques Includes the application of membrane processing techniques in whey processing Explains the method for degumming, dewaxing and decolorization of edible crude oils Narrates application of membrane processing techniques in waste water treatment for efficient use Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach. In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.
Author: M. SELVAMUTHUKUMARAN Publisher: CRC Press ISBN: 1000195279 Category : Technology & Engineering Languages : en Pages : 170
Book Description
Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others. Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages. Key Features: Deals with the retention of antioxidants by using novel membrane processing techniques Includes the application of membrane processing techniques in whey processing Explains the method for degumming, dewaxing and decolorization of edible crude oils Narrates application of membrane processing techniques in waste water treatment for efficient use Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach. In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.
Author: J.G. Crespo Publisher: Springer Science & Business Media ISBN: 9401583404 Category : Science Languages : en Pages : 498
Book Description
The chapters of this book are based upon lectures presented at the NATO Advanced Study Institute on Membrane Processes in Separation and Purification (March 21 - April 2, 1993, Curia, Portugal), organized as a successor and update to a similar Institute that took place 10 years ago (p.M.Bungay, H.K. Lonsdale, M.N. de Pinho (Eds.): Synthetic Membranes: Science, Engineering and Applications, NATO ASI Series, Reidel, Dordrecht, 1986). The decade between the two NATO Institutes witnesses the transition from individually researched membrane processes to an applied and established membrane separation technology, as is reflected by the contents of the corresponding proceeding volumes. By and large, the first volume presents itself as a textbook on membrane processes, still valid, while the present volume focuses on areas of separation need as amenable to membrane processing: Biotechnology and Environmental Technology. Accordingly, the contributions to this volume are grouped into "Membranes in Biotechnology" (11 papers), "Membranes in Environmental Technology" (6 papers), and "New Concepts" (4 papers). This is followed by one contribution each on "Energy Requirements" and "Education", i.e., membrane processes within an academic curriculum. The book thus amounts to a state of the art of applied membrane processing and may well augment the more fundamental approach of its predecessor.
Author: Galanakis Charis Publisher: Academic Press ISBN: 0128150572 Category : Technology & Engineering Languages : en Pages : 432
Book Description
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries. Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry Brings the most recent advances in the field of membrane processing Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times
Author: Kang Hu Publisher: John Wiley & Sons ISBN: 1118590082 Category : Technology & Engineering Languages : en Pages : 296
Book Description
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation processes, this book explores various applications such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes. Combining their educational backgrounds and substantial industrial experience in dairy ingredients processes, the authors address cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future. The book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering.
Author: Patricia Luis Publisher: Elsevier ISBN: 0128134844 Category : Science Languages : en Pages : 371
Book Description
Fundamental Modelling of Membrane Systems: Membrane and Process Performance summarizes the state-of-the-art modeling approaches for all significant membrane processes, from molecular transport, to process level, helping researchers and students who carry out experimental research save time and accurately interpret experimental data. The book provides an overview of the different membrane technologies, handling micro-, ultra-, and nanofiltration, reverse and forward osmosis, pervaporation, gas permeation, supported liquid membranes, membrane contactors, membrane bioreactors and ion-exchange membrane systems. Examples of hybrid membrane systems are also included. Presents an accessible reference on how to model membranes and membrane processes Provides a clear, mathematical description of mass transfer in membrane systems Written by well-known, prominent authors in the field of membrane science
Author: Robert W. Field Publisher: CRC Press ISBN: 1315357216 Category : Technology & Engineering Languages : en Pages : 383
Book Description
Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over conventional processes that they displace, because they are less energy intensive. The processing at near-ambient conditions also retains flavors and nutritional value. These advantages, together with significant reductions in the cost of membrane modules, augers well for their future not only in the dairy industry but in other parts of the food industry, such as alcohol processing, animal product processing, and fruit and vegetable processing. Chapters address a wide range of membranes separations in the food and beverage industries, and applications are provided that will be of value not only to food engineers but also to process engineers working in other areas. The processing of food is now a highly interdisciplinary science, and anyone concerned with food processing will benefit from reading this book and understanding what membrane processes of the twenty-first century have to offer.
Author: Georges Belfort Publisher: Elsevier ISBN: 0323145817 Category : Technology & Engineering Languages : en Pages : 567
Book Description
Synthetic Membrane Processes: Fundamentals and Water Applications presents a summary of some of the theoretical developments in membrane and fluid transport. The book reviews water and wastewater hyperfiltration, ultrafiltration, and electrodialysis, as well as the economics of these processes. The text approaches the topics from the standpoint of chemical engineering. It provides a description of procedures for maintaining reasonable fluxes with a balanced pretreatment, cleaning, and fluid management program. The different structures of water and aqueous systems, hyperfiltration membranes, and the polarization phenomena in membrane processes are also discussed. The text provides concrete examples of the desalting experience and water and wastewater treatment in the United States, Europe, and Japan. The book targets those in the water and wastewater field and is also generally useful for teaching and for anyone interested in adapting membrane technology to separation or concentration applications.
Author: Ahmad Fauzi Ismail Publisher: Elsevier ISBN: 0128196262 Category : Technology & Engineering Languages : en Pages : 276
Book Description
Membrane Separation Processes: Theories, Problems, and Solutions provides graduate and senior undergraduate students and membrane researchers in academia and industry with the fundamental knowledge on the topic by explaining the underlying theory that is indispensable for solving problems that occur in membrane separation processes. All major membrane processes are discussed, and an economic analysis is provided. Separation processes such as RO, UF, MF, RO, PRO and MD are thoroughly discussed. During the last two decades, the scope of the R&D of membrane separation processes has been significantly broadened. Other sections in the book cover membrane contactor and membrane adsorption. In addition, hybrid systems in which two or more membrane systems are combined are now being investigated for large-scale applications. Written by renowned experts with extensive experience with industry, education and R&D who have complementary expertise In-depth coverage of the most important conventional and emerging membrane processes Provides fundamental membrane theories for solving problems in separation processes without using complicated software
Author: Adnan Y. Tamime
Author: Adnan Y. Tamime
Author: M. SELVAMUTHUKUMARAN
Author: M. SELVAMUTHUKUMARAN
Author: J.G. Crespo
Author: Galanakis Charis
Author: Kang Hu
Author: Patricia Luis
Author: Robert W. Field
Author: Georges Belfort
Author: Ahmad Fauzi Ismail