Engineering Aspects of Membrane Separation and Application in Food Processing

Robert W Field

ISBN 10: 1420083635 / ISBN 13: 9781420083637

Published by CRC Press Mai 2017, 2017

About this Item

Neuware - 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.

Seller Inventory # 9781420083637

Bibliographic Details

• Title: Engineering Aspects of Membrane Separation and Application in Food Processing
• Publisher: CRC Press Mai 2017
• Publication Date: 2017
• Language: English
• ISBN 10: 1420083635
• ISBN 13: 9781420083637
• Binding: Buch
• Condition: Neu
• Dimensions: 234W x 155H x 25D millimeters 234 millimeters width by 155 millimeters height by 25 millimeters depth
• Weight: 658 grams

About this title

Synopsis

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.

About the Author

Robert W. Field, Gyula Vatai