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Informationen zum Autor A.Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT's Technical Book Series. Klappentext In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety.The book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products, from on-farm concentration of milk as a pre-treatment for cheesemaking to fractionation of milk and whey to provide ingredients for food and other applications. Part III considers membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar. These include concentration, deacidification and dealcoholisation processes.Membrane Processing: Dairy and Beverages Applications is an ideal new reference for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics. Students and lecturers of food and dairy science and technology will value its in-depth discussion of membrane processes, whilst readers based in the dairy industry will prize it as the most up-to-date and advanced volume yet published on this crucially important topic. "In summary, a very worthwhile addition to the series that provides an excellent source for those working with this technology." ( International Journal of Dairy Technology , 3 August 2013) Zusammenfassung Suitable for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics, this title reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Inhaltsverzeichnis Preface to the Technical Series xiii Preface xv Contributors xvii 1 Development of Membrane Processes 1 K. Smith 1.1 Historical background 1 1.2 Basic principles of membrane separations 3 1.2.1 Depth versus screen filters 3 1.2.2 Isotropic versus anisotropic membranes 4 1.2.3 Cross-flow filtration 5 1.2.4 Requirements of membrane processes 7 1.3 Types of membrane separations 8 1.3.1 Reverse osmosis 8 1.3.2 Nanofiltration 8 1.3.3 Ultrafiltration 9 1.3.4 Microfiltration 9 1.4 Theory of membrane transport 9 1.4.1 Transport models 9 1.4.2 Reverse osmosis/nanofiltration membranes 10 1.4.3 Ultrafiltration/microfiltration membranes 11 1.5 Factors affecting membrane separations 11 1.5.1 Factors affecting reverse osmosis/nanofiltration separations 11 1.5.2 Factors affecting ultrafiltration/microfiltration separations 12 1.5.3 System parameters 13 1.6 General characteristics of membrane processes 13 1.6.1 Retention and rejection 13 1.6.2 Pore size 14 1.6.3 Molecular weight cut-off 14 1.6.4 Flux 14 1.6.5 Concentration factor 15 1.6.6 Membrane life 15 1.7 Conclusion and future development 15 Suggested literature 15 2 Principles of Membrane Filtration 17 A. Hausmann, M.C. Duke and T. Demmer 2.1...
