Applications of Membrane Technology for Food Processing Industries

Download or Read online Applications of Membrane Technology for Food Processing Industries full in PDF, ePub and kindle. This book written by M. SELVAMUTHUKUMARAN and published by CRC Press which was released on 14 October 2020 with total pages 260. We cannot guarantee that Applications of Membrane Technology for Food Processing Industries book is available in the library, click Get Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like.

Applications of Membrane Technology for Food Processing Industries
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Publisher : CRC Press
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ISBN : 9781000195255
Pages : 260 pages
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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

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

GET BOOK!
Applications of Membrane Technology for Food Processing Industries

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

GET BOOK!
Applications of Membrane Technology for Food Processing Industries

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

GET BOOK!
Engineering Aspects of Membrane Separation and Application in Food Processing

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

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Separation of Functional Molecules in Food by Membrane Technology

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

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Food Processing

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold

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Food Processing  Strategies for Quality Assessment

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors

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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

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Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted

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Table of Contents Preface Acknowledgments for the first edition Acknowledgments for the second edition 1 Overview of Membrane Science and Technology 1 2 Membrane Transport Theory 15 3 Membranes and Modules 89 4 Concentration Polarization 161 5 Reverse Osmosis 191 6 Ultrafiltration 237 7 Microfiltration 275 8 Gas Separation 301 9 Pervaporation 355 10 Ion Exchange Membrane Processes - Electrodialysis 393 11 Carrier Facilitated Transport 425 12 Medical Applications of Membranes 465 13 Other Membrane

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Membrane technology is a rapidly developing area, with key growth accross the process sector, including biotech separation and biomedical applications (e.g. haemodialysis, artificial lungs), through to large scale industrial applications in the water and waste-water processing and the food and drink industries. As processes mature, and the cost of

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Membrane Technology

Membrane Technology - a clean and energy saving alternative to traditional/conventional processes. Developed from a useful laboratory technique to a commercial separation technology, today it has widespread and rapidly expanding use in the chemical industry. It has established applications in areas such as hydrogen separation and recovery of organic

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