Engineering Aspects Of Membrane Separation And Application In Food Processing

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Engineering Aspects of Membrane Separation and Application in Food Processing

Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai
Engineering Aspects of Membrane Separation and Application in Food Processing Book PDF

Author : Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai
Publisher : CRC Press
Page : 383 pages
File Size : 48,7 Mb
Release : 2017-06-26
Category : Technology & Engineering
ISBN : 9781315357218

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Engineering Aspects of Membrane Separation and Application in Food Processing by Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai Pdf

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.

Engineering Aspects of Membrane Separation and Application in Food Processing

Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai
Engineering Aspects of Membrane Separation and Application in Food Processing Book PDF

Author : Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai
Publisher : CRC Press
Page : 391 pages
File Size : 42,5 Mb
Release : 2017-06-26
Category : Technology & Engineering
ISBN : 9781420083644

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Engineering Aspects of Membrane Separation and Application in Food Processing by Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai Pdf

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.

Applications of Membrane Technology for Food Processing Industries

M. SELVAMUTHUKUMARAN
Applications of Membrane Technology for Food Processing Industries Book PDF

Author : M. SELVAMUTHUKUMARAN
Publisher : CRC Press
Page : 275 pages
File Size : 52,6 Mb
Release : 2020-10-14
Category : Business & Economics
ISBN : 9781000195255

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Applications of Membrane Technology for Food Processing Industries by M. SELVAMUTHUKUMARAN Pdf

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.

Handbook of Membrane Separations

Anil K. Pabby,S. Ranil Wickramasinghe,Ana-Maria Sastre
Handbook of Membrane Separations Book PDF

Author : Anil K. Pabby,S. Ranil Wickramasinghe,Ana-Maria Sastre
Publisher : CRC Press
Page : 1334 pages
File Size : 53,5 Mb
Release : 2023-12-22
Category : Science
ISBN : 9781003811602

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Handbook of Membrane Separations by Anil K. Pabby,S. Ranil Wickramasinghe,Ana-Maria Sastre Pdf

The third edition of the Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications provides a comprehensive discussion of membrane applications. Fully updated to include the latest advancements in membrane science and technology, it is a one-of-its-kind overview of the existing literature. This fully illustrated handbook is written by experts and professionals in membrane applications from around the world. Key Features: • Includes entirely new chapters on organic solvent-resistant nanofiltration, membrane condensers, membrane-reactors in hydrogen production, membrane materials for haemodialysis, and integrated membrane distillation • Covers the full spectrum of membrane technology and its advancements • Explores membrane applications in a range of fields, from biotechnological and food processing to industrial waste management and environmental engineering This book will appeal to both newcomers to membrane science as well as engineers and scientists looking to expand their knowledge on upcoming advancements in the field.

Separation of Functional Molecules in Food by Membrane Technology

Galanakis Charis
Separation of Functional Molecules in Food by Membrane Technology Book PDF

Author : Galanakis Charis
Publisher : Academic Press
Page : 432 pages
File Size : 47,5 Mb
Release : 2018-11-14
Category : Technology & Engineering
ISBN : 9780128150573

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Separation of Functional Molecules in Food by Membrane Technology by Galanakis Charis Pdf

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

Applications of Membrane Technology for Food Processing Industries

M. SELVAMUTHUKUMARAN
Applications of Membrane Technology for Food Processing Industries Book PDF

Author : M. SELVAMUTHUKUMARAN
Publisher : CRC Press
Page : 170 pages
File Size : 54,9 Mb
Release : 2020-10-14
Category : Technology & Engineering
ISBN : 9781000195279

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Applications of Membrane Technology for Food Processing Industries by M. SELVAMUTHUKUMARAN Pdf

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 Contactor Technology

Mohammad Younas,Mashallah Rezakazemi
Membrane Contactor Technology Book PDF

Author : Mohammad Younas,Mashallah Rezakazemi
Publisher : John Wiley & Sons
Page : 372 pages
File Size : 47,7 Mb
Release : 2022-04-18
Category : Technology & Engineering
ISBN : 9783527348619

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Membrane Contactor Technology by Mohammad Younas,Mashallah Rezakazemi Pdf

An eye-opening exploration of membrane contactors from a group of industry leaders In Membrane Contactor Technology: Water Treatment, Food Processing, Gas Separation, and Carbon Capture, an expert team of researchers delivers an up-to-date and insightful explanation of membrane contactor technology, including transport phenomena, design aspects, and diverse process applications. The book also includes explorations of membrane synthesis, process, and module design, as well as rarely discussed process modeling and simulation techniques. The authors discuss the technical and economic aspects of this increasingly important technology and examine the geometry, flow, energy and mass transport, and design aspects of membrane contactor modules. They also cover a wide range of application opportunities for this technology, from the materials sciences to process engineering. Membrane Contactor Technology also includes: A thorough introduction to the membrane contactor extraction process, including dispersion-free membrane extraction processes and supported liquid membrane processes Comprehensive explorations of membrane transport theory, including discussions of diffusional mass and heat transfer modeling, as well as numerical modeling In-depth examinations of module configuration and geometry, including design and flow configuration Practical discussions of modes or operation, including membrane distillation, osmotic evaporation, and forward osmosis Perfect for process engineers, biotechnologists, water chemists, and membrane scientists, Membrane Contactor Technology also belongs in the libraries of chemical engineers, polymer chemists, and chemists working in the environmental industry.

Advances in Food Process Engineering

Megh R. Goyal,N. Veena,Ritesh B. Watharkar
Advances in Food Process Engineering Book PDF

Author : Megh R. Goyal,N. Veena,Ritesh B. Watharkar
Publisher : CRC Press
Page : 371 pages
File Size : 47,5 Mb
Release : 2023-05-04
Category : Business & Economics
ISBN : 9781000610628

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Advances in Food Process Engineering by Megh R. Goyal,N. Veena,Ritesh B. Watharkar Pdf

This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.

Membrane Technology

Z F Cui,H S Muralidhara
Membrane Technology Book PDF

Author : Z F Cui,H S Muralidhara
Publisher : Elsevier
Page : 306 pages
File Size : 49,9 Mb
Release : 2010-09-23
Category : Technology & Engineering
ISBN : 9780080951348

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Membrane Technology by Z F Cui,H S Muralidhara Pdf

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 membranes continues to dramatically reduce, so their applications and use are set to expand. Process engineers need access to the latest information in this area to assist with their daily work and to help to develop and apply new and ever more efficient liquid processing solutions. This book covers the latest technologies and applications, with contributions from leading figures in the field. Throughout, the emphasis is on delivering solutions to practitioners. Real world case studies and data from leading organizations -- including Cargill, Lilly, Microbach, ITT -- mean this book delivers the latest solutions as well as a critical working reference to filtration and separation professionals. Covers the latest technologies and applications in this fast moving bioprocessing sector Presents a wide range of case studies that ensure readers benefit from the hard-won experience of others, saving time, money and effort World class author team headed up by the Chair of Chemical Engineering at Oxford University, UK and the VP of Plant Operations and Process Technology at Cargill Corp, the food services company and largest privately owned company in the US

Membrane Processing for Dairy Ingredient Separation

Kang Hu,James Dickson
Membrane Processing for Dairy Ingredient Separation Book PDF

Author : Kang Hu,James Dickson
Publisher : John Wiley & Sons
Page : 296 pages
File Size : 45,5 Mb
Release : 2015-06-01
Category : Technology & Engineering
ISBN : 9781118590089

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Membrane Processing for Dairy Ingredient Separation by Kang Hu,James Dickson Pdf

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.

Membrane Separation Processes in the Food Industry

Seid Mahdi Jafari
Membrane Separation Processes in the Food Industry Book PDF

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 0 pages
File Size : 49,7 Mb
Release : 2023-03-01
Category : Technology & Engineering
ISBN : 0128195290

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Membrane Separation Processes in the Food Industry by Seid Mahdi Jafari Pdf

Membrane Separation Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for membrane separation unit operations including ultrafiltration, microfiltration, nanofiltration, reverse osmosis, electrodialysis, etc. These processes and unit operations are very important in the manufacture of products such as dairy products, fruit juices, beverages, refining of edible oils and sugar. Divided in three sections, Different membrane separation operations, Application of membrane separations in the food industry, and Design, control and efficiency of membrane separation systems, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to membrane separation unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Computational Fluid Dynamics in Food Processing

Da-Wen Sun
Computational Fluid Dynamics in Food Processing Book PDF

Author : Da-Wen Sun
Publisher : CRC Press
Page : 614 pages
File Size : 40,5 Mb
Release : 2018-10-26
Category : Science
ISBN : 9781351263474

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Computational Fluid Dynamics in Food Processing by Da-Wen Sun Pdf

Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.

Modified Atmosphere and Active Packaging Technologies

Ioannis Arvanitoyannis
Modified Atmosphere and Active Packaging Technologies Book PDF

Author : Ioannis Arvanitoyannis
Publisher : CRC Press
Page : 826 pages
File Size : 43,9 Mb
Release : 2012-06-12
Category : Technology & Engineering
ISBN : 9781439800454

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Modified Atmosphere and Active Packaging Technologies by Ioannis Arvanitoyannis Pdf

Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies

Membrane Separations Technology

R.D. Noble,S.A. Stern
Membrane Separations Technology Book PDF

Author : R.D. Noble,S.A. Stern
Publisher : Elsevier
Page : 738 pages
File Size : 48,7 Mb
Release : 1995-01-17
Category : Technology & Engineering
ISBN : 0080536182

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Membrane Separations Technology by R.D. Noble,S.A. Stern Pdf

The field of membrane separation technology is presently in a state of rapid growth and innovation. Many different membrane separation processes have been developed during the past half century and new processes are constantly emerging from academic, industrial, and governmental laboratories. While new membrane separation processes are being conceived with remarkable frequency, existing processes are also being constantly improved in order to enhance their economic competitiveness. Significant improvements are currently being made in many aspects of membrane separation technology: in the development of new membrane materials with higher selectivity and/or permeability, in the fabrication methods for high-flux asymmetric or composite membranes, in membrane module construction and in process design. Membrane separation technology is presently being used in an impressive variety of applications and has generated businesses totalling over one billion U.S. dollars annually. The main objective of this book is to present the principles and applications of a variety of membrane separation processes from the unique perspectives of investigators who have made important contributions to their fields. Another objective is to provide the reader with an authoritative resource on various aspects of this rapidly growing technology. The text can be used by someone who wishes to learn about a general area of application as well as by the knowledgeable person seeking more detailed information.

Unit Operations in Food Processing

R. L. Earle
Unit Operations in Food Processing Book PDF

Author : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 48,6 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483293103

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Unit Operations in Food Processing by R. L. Earle Pdf

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry