Engineering aspects of membrane separation and application in food processing

✍ Scribed by Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, Gyula Vatai

• Publisher: CRC Press
• Year: 2017
• Tongue: English
• Leaves: 391
• Series: Contemporary Food Engineering
• Edition: 1
• Category: Library

✦ Synopsis

During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes.

✦ Table of Contents

Content: Cover
Half Title
Title Page
Copyright Page
Contents
Preface
Acknowledgments
Editors
Contributors
Section I: Basic Principles of Membrane Processes
Chapter 1: Membrane Separation Processes: An Overview Chapter 2: Concentration Polarization, Fouling, and Its Mitigation Chapter 3: Activity-Driven Membrane Processes
Section II: Application of Membrane Separation in Food Processing
Chapter 4: Dairy Industry and Animal Products Processing Applications Chapter 5: Wine Production Using Membranes Chapter 6: Fruit and Vegetable Juice Processing Applications
Chapter 7: Membrane Processes for Sugar and Starch Processing
Chapter 8: Vegetable Oil Production: Emulsification
Chapter 9: Food Applications of Membrane Bioreactors
Index

✦ Subjects

Food processing machinery.;Membranes (Technology);Membrane separation.;Membrane reactors.;TECHNOLOGY & ENGINEERING / Food Science