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Membrane Processing

2013-02-18 Technology & Engineering
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Release : 2013-02-18
Genre : Technology & Engineering
Kind : eBook
Book Rating : 372/5 ( reviews)

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Book Synopsis Membrane Processing by : Adnan Y. Tamime

Download or read book Membrane Processing written by Adnan Y. Tamime. This book was released on 2013-02-18. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Applications of Membrane Technology for Food Processing Industries

2020-10-14 Business & Economics
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Release : 2020-10-14
Genre : Business & Economics
Kind : eBook
Book Rating : 252/5 ( reviews)

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Book Synopsis Applications of Membrane Technology for Food Processing Industries by : M. SELVAMUTHUKUMARAN

Download or read book Applications of Membrane Technology for Food Processing Industries written by M. SELVAMUTHUKUMARAN. This book was released on 2020-10-14. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Applications of Membrane Technology for Food Processing Industries

2020-10-14 Technology & Engineering
Download Applications of Membrane Technology for Food Processing Industries PDF Online Free

Author :
Release : 2020-10-14
Genre : Technology & Engineering
Kind : eBook
Book Rating : 279/5 ( reviews)

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Book Synopsis Applications of Membrane Technology for Food Processing Industries by : M. SELVAMUTHUKUMARAN

Download or read book Applications of Membrane Technology for Food Processing Industries written by M. SELVAMUTHUKUMARAN. This book was released on 2020-10-14. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Membrane Processes in Separation and Purification

2013-11-11 Science
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Release : 2013-11-11
Genre : Science
Kind : eBook
Book Rating : 404/5 ( reviews)

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Book Synopsis Membrane Processes in Separation and Purification by : J.G. Crespo

Download or read book Membrane Processes in Separation and Purification written by J.G. Crespo. This book was released on 2013-11-11. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Membrane Processing for Dairy Ingredient Separation

2015-06-18 Technology & Engineering
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Release : 2015-06-18
Genre : Technology & Engineering
Kind : eBook
Book Rating : 007/5 ( reviews)

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Book Synopsis Membrane Processing for Dairy Ingredient Separation by : Kang Hu

Download or read book Membrane Processing for Dairy Ingredient Separation written by Kang Hu. This book was released on 2015-06-18. Available in PDF, EPUB and Kindle. Book excerpt: 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.

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