Membrane Processing for Dairy Ingredient Separation

Hu, Kang

ISBN 10: 1118590171 / ISBN 13: 9781118590171

Published by John Wiley and Sons Ltd, 2015

About this Item

Editor(s): Hu, Kang; Dickson, James. Series: Institute of Food Technologists Series. Num Pages: 296 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 161 x 237 x 19. Weight in Grams: 504. . 2015. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.

Seller Inventory # V9781118590171

Bibliographic Details

• Title: Membrane Processing for Dairy Ingredient Separation
• Publisher: John Wiley and Sons Ltd
• Publication Date: 2015
• Language: English
• ISBN 10: 1118590171
• ISBN 13: 9781118590171
• Binding: Hardcover
• Condition: New

About this title

Synopsis

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.

About the Author

Kang Hu holds a PhD degree in Chemical Engineering from McMaster University, Hamilton, Canada, with a focus on membrane separation. With more than 20 years of academia and industry experience in membrane technology, including membrane fabrication and application, he is Senior Scientist at Land O’Lakes, St Paul, Minnesota, USA, where he continues to apply his expertise in dairy ingredient separation.

James M. Dickson holds a PhD degree from Virginia Polytechnic Institute and State University. He first studied membranes with the pioneers Drs Sourirajan and Matsuura more than 40 years ago and has worked in the study of membrane development, characterization, and application since then. After 30 years as Professor of Chemical Engineering, McMaster University, Hamilton, Ontario, Canada, studying membrane
research and development, he recently retired as Professor Emeritus in this department.