Engineering aspects of membrane separation and application in food processing

Description

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. 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