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.

Inhaltsverzeichnis

Introduction. Microfiltration. Ultrafiltration. Nanofiltration. Reverse Osmosis. Electrodialysis. Membrane Distillation. Osmotic Distillation. Other Membrane Systems. Membrane Systems in Microfluidics and Membrane Emulsification. Process Combinations, Cleaning and Sterilization. Progress in Modelling, Simulation and Optimisation. Trends in Bioeconomy Applications. Conclusion.

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

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