Membrane Processing of Liquid Foods and Bioproducts

A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through semipermeable polymeric or inorganic membranes. Membrane process separations are low energy, relatively easy to scale up and gentle on the liquid products. This book covers reviews of the progresses in individual membrane technologies, including the basic principles and theories, advances in membrane, design and operation, food and biotechnology applications and trends in developments.

Zusammenfassung

A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through semipermeable polymeric or inorganic membranes. Membrane process separations are low energy, relatively easy to scale up and gentle on the liquid products. This book covers reviews of the progresses in individual membrane technologies, including the basic principles and theories, advances in membrane, design and operation, food and biotechnology applications and trends in developments.

Produktdetails

• Mitarbeit: Henry (Boku Food Technology Jaeger (Herausgeber), Oliver (Leibniz Institute for Agricultural Engineering Schluter (Herausgeber), Henry Jaeger (Herausgeber), Oliver Schluter (Herausgeber), Jaeger Henry (Herausgeber), Schluter Oliver (Herausgeber)
• Autoren: Henry (Boku Food Technology Jaeger, Henry Schluter Jaeger
• Verlag: Taylor & Francis Ltd.
• Inhalt: Buch
• Produktform: Fester Einband
• Erscheinungsdatum: 30.04.2019
• Thema: Naturwissenschaften, Medizin, Informatik, Technik > Technik > Chemische Technik
• EAN: 9781498799720
• ISBN: 978-1-4987-9972-0
• Anzahl Seiten: 385
• Serie: Contemporary Food Engineering; Contemporary Food Engineering
• Themen: SCIENCE / Chemistry / Industrial & Technical; SCIENCE / Chemistry / Physical & Theoretical; Food & beverage technology; TECHNOLOGY & ENGINEERING / Food Science / General; Food and beverage processing and engineering