Membrane Processing For Dairy Ingredient Separation

Membrane Processing For Dairy Ingredient Separation Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Membrane Processing For Dairy Ingredient Separation book. This book definitely worth reading, it is an incredibly well-written.

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 : 293 pages
File Size : 43,8 Mb
Release : 2015-07-20
Category : Technology & Engineering
ISBN : 9781118590171

Get Book

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 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 : 44,8 Mb
Release : 2015-06-01
Category : Technology & Engineering
ISBN : 9781118590089

Get Book

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 Processing

Adnan Y. Tamime
Membrane Processing Book PDF

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 389 pages
File Size : 50,8 Mb
Release : 2013-02-18
Category : Technology & Engineering
ISBN : 9781444333374

Get Book

Membrane Processing by Adnan Y. Tamime Pdf

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

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

Author : M. SELVAMUTHUKUMARAN
Publisher : CRC Press
Page : 170 pages
File Size : 42,7 Mb
Release : 2020-10-14
Category : Technology & Engineering
ISBN : 9781000195279

Get Book

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.

Ingredients Extraction by Physicochemical Methods in Food

Alexandru Mihai Grumezescu,Alina Maria Holban
Ingredients Extraction by Physicochemical Methods in Food Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 638 pages
File Size : 40,8 Mb
Release : 2017-07-26
Category : Technology & Engineering
ISBN : 9780128112021

Get Book

Ingredients Extraction by Physicochemical Methods in Food by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction Presents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foods Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

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 : 41,6 Mb
Release : 2018-11-14
Category : Technology & Engineering
ISBN : 9780128150573

Get Book

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

Principles of Multiple-Liquid Separation Systems

Kit Wayne Chew,Shir Reen Chia,Pau Loke Show
Principles of Multiple Liquid Separation Systems Book PDF

Author : Kit Wayne Chew,Shir Reen Chia,Pau Loke Show
Publisher : Elsevier
Page : 396 pages
File Size : 48,8 Mb
Release : 2023-01-12
Category : Technology & Engineering
ISBN : 9780323986465

Get Book

Principles of Multiple-Liquid Separation Systems by Kit Wayne Chew,Shir Reen Chia,Pau Loke Show Pdf

Principles of Multiple-Liquid Separation Systems: Interaction, Application and Advancement describes the basic principles and advancements of multiple-liquid separation systems in downstream processing. Several important elements are included, such as the fundamental process and mechanisms of the multiple-liquid separation system, key principles of the interaction between different solvents and phase components, applications, and green solvents for the separation system. Furthermore, the book gives insights in commercializing this separation technique to industrial scale and making the process environmentally and economically sustainable. The book also presents constructive critics of this separation technique for both past and the latest findings. Comprehensively reviews several advanced separation methods and their fundamentals in a single source Covers a deep understanding of the interaction between various liquid phase techniques and the latest cases of advanced techniques applied in bioprocesses Provides a critical and constructive judgement of costs and environmental sustainability of multiple-liquid separation systems

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 : 49,9 Mb
Release : 2017-06-26
Category : Technology & Engineering
ISBN : 9781315357218

Get Book

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.

Processing and Technology of Dairy Products

Hilton Deeth ,Phil Kelly
Processing and Technology of Dairy Products Book PDF

Author : Hilton Deeth ,Phil Kelly
Publisher : MDPI
Page : 114 pages
File Size : 54,6 Mb
Release : 2020-12-02
Category : Science
ISBN : 9783039286881

Get Book

Processing and Technology of Dairy Products by Hilton Deeth ,Phil Kelly Pdf

This foods Special Issue contains seven papers on a range of technical dairy topics. Three involve beneficial uses of proteolytic enzymes, two involve the use of membrane technology in cheese making, while two deal with the role of ingredients, raw milk in the UHT paper and apricot fibre in the yogurt paper, in product quality. In all, the papers demonstrate the breadth of on-going research for an industry based on just one raw material, milk.

Membrane Separation of Food Bioactive Ingredients

Seid Mahdi Jafari,Roberto Castro-Muñoz
Membrane Separation of Food Bioactive Ingredients Book PDF

Author : Seid Mahdi Jafari,Roberto Castro-Muñoz
Publisher : Springer Nature
Page : 479 pages
File Size : 46,8 Mb
Release : 2022-03-11
Category : Technology & Engineering
ISBN : 9783030846435

Get Book

Membrane Separation of Food Bioactive Ingredients by Seid Mahdi Jafari,Roberto Castro-Muñoz Pdf

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered. Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.

Advanced Functional Membranes

Inamuddin,Tariq Altalhi,Mohd Imran Ahamed,Mohammad Luqman
Advanced Functional Membranes Book PDF

Author : Inamuddin,Tariq Altalhi,Mohd Imran Ahamed,Mohammad Luqman
Publisher : Materials Research Forum LLC
Page : 344 pages
File Size : 52,9 Mb
Release : 2022-03-15
Category : Technology & Engineering
ISBN : 9781644901816

Get Book

Advanced Functional Membranes by Inamuddin,Tariq Altalhi,Mohd Imran Ahamed,Mohammad Luqman Pdf

Functional membranes are used in food processing, sensor technology, medical and biomedical devices, desalination, waste water treatment, CO2 capture, energy production and energy storage, optoelectronics etc. The book reviews recent advances in the field and discusses challenges and perspectives. Keywords: Membrane Fabrication, Polymer Membranes, Self-Assembled Membranes, Molecular Probes, Membrane Fouling, Membrane Cleaning, Microfiltration, Ultrafiltration, Food Processing, Sensors, Medical Devices, Biomedical Applications, Desalination, Wastewater Treatment, Ion Exchange Processes, Polymeric Ceramic Membranes, Nano Holes, Fuel Cells, Lithium-Ion Batteries, Optoelectronics.

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 : 42,9 Mb
Release : 2023-05-04
Category : Business & Economics
ISBN : 9781000610628

Get Book

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.

Dairy Ingredients for Food Processing

Ramesh C. Chandan,Arun Kilara
Dairy Ingredients for Food Processing Book PDF

Author : Ramesh C. Chandan,Arun Kilara
Publisher : John Wiley & Sons
Page : 604 pages
File Size : 41,6 Mb
Release : 2011-03-15
Category : Technology & Engineering
ISBN : 9780813817460

Get Book

Dairy Ingredients for Food Processing by Ramesh C. Chandan,Arun Kilara Pdf

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

Membrane Handbook

Winston Ho,Kamalesh Sirkar
Membrane Handbook Book PDF

Author : Winston Ho,Kamalesh Sirkar
Publisher : Springer Science & Business Media
Page : 957 pages
File Size : 48,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461535485

Get Book

Membrane Handbook by Winston Ho,Kamalesh Sirkar Pdf

Membrane processes have wide industrial ap This handbook reviews the published litera plications covering many existing and emerging ture, presents an in-depth description of com uses in the chemical, petrochemical, petroleum, mercialized membrane processes, and gives a state-of-the-art review of new membrane pro environmental, water treatment, pharmaceutic al, medical, food, dairy, beverage, paper, tex cess concepts under development. It is intended tile, and electronic industries. The existing ap to be a single source of underlying principles, membranes, membrane modules, process de plications include: (1) dialysis for the purifica tion of human blood (the artificial kidney), (2) sign, applications, and cost estimates. It is also electrodialysis for the desalination of brackish a first attempt to bridge the gap between the water to produce potable water, (3) reverse theory and practice. osmosis for the desalination of seawater, (4) There are several groups which may benefit ultrafiltration for the concentration of large pro from this handbook. It can be used as educa tein molecules from cheese, casein whey, and tional material for industrial personnel engaged milk, and (5) microfiltration for the sterilization in membrane separations. For scientists and of pharmaceutical and medical products, beer, engineers active in research and development in wine, and soft drinks. Since membrane pro synthetic membranes, it will serve as a single cesses generally have low capital investment, as source of reference for the entire field.

Membrane Systems in the Food Production

Alfredo Cassano,Enrico Drioli
Membrane Systems in the Food Production Book PDF

Author : Alfredo Cassano,Enrico Drioli
Publisher : Walter de Gruyter GmbH & Co KG
Page : 306 pages
File Size : 48,8 Mb
Release : 2021-07-19
Category : Technology & Engineering
ISBN : 9783110742992

Get Book

Membrane Systems in the Food Production by Alfredo Cassano,Enrico Drioli Pdf

The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.