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Membrane Processing

Membrane Processing
  • Author : Adnan Y. Tamime
  • Publisher :Unknown
  • Release Date :2012-12-12
  • Total pages :376
  • ISBN : 9781118457023
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Summary : This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.

Membrane Processing for Dairy Ingredient Separation

Membrane Processing for Dairy Ingredient Separation
  • Author : Kang Hu,James Dickson
  • Publisher :Unknown
  • Release Date :2015-06-01
  • Total pages :296
  • ISBN : 9781118590089
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Summary : 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.

Membrane Processing of Cottage Cheese Whey for Pollution Abatement

Membrane Processing of Cottage Cheese Whey for Pollution Abatement
  • Author : Robert L. Goldsmith,Crowley's Milk Co,B. S. Horton
  • Publisher :Unknown
  • Release Date :1972
  • Total pages :123
  • ISBN : UOM:39015002032897
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Summary :

Applications of Membrane Technology for Food Processing Industries

Applications of Membrane Technology for Food Processing Industries
  • Author : M. SELVAMUTHUKUMARAN
  • Publisher :Unknown
  • Release Date :2020-10-15
  • Total pages :260
  • ISBN : 9781000195279
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Summary : Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others. Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages. Key Features: Deals with the retention of antioxidants by using novel membrane processing techniques Includes the application of membrane processing techniques in whey processing Explains the method for degumming, dewaxing and decolorization of edible crude oils Narrates application of membrane processing techniques in waste water treatment for efficient use Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach. In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.

Edible Fats and Oils Processing

Edible Fats and Oils Processing
  • Author : David R. Erickson
  • Publisher :Unknown
  • Release Date :1990
  • Total pages :442
  • ISBN : 0935315306
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Summary :

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies
  • Author : Suvendu Bhattacharya
  • Publisher :Unknown
  • Release Date :2014-09-26
  • Total pages :744
  • ISBN : 9781118406304
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Summary : Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Engineering Aspects of Membrane Separation and Application in Food Processing

Engineering Aspects of Membrane Separation and Application in Food Processing
  • Author : Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai
  • Publisher :Unknown
  • Release Date :2017-06-26
  • Total pages :376
  • ISBN : 9781420083644
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Summary : 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.

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing
  • Author : Ramesh C. Chandan,Arun Kilara
  • Publisher :Unknown
  • Release Date :2010-12-22
  • Total pages :568
  • ISBN : 0470959126
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Summary : The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

Chemical Processing of Ceramics

Chemical Processing of Ceramics
  • Author : Burtrand Insung Lee,Edward J. A. Pope
  • Publisher :Unknown
  • Release Date :1994-08-12
  • Total pages :572
  • ISBN : 0824792440
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Summary : This work details the various chemical procedures used to characterize and synthesize ceramic materials. It presents specific examples of classes of ceramic materials fabricated by chemical processes, including thin films, membranes and superconductors. New ceramic processing technologies that can be used in ceramic membrane preparation are considered.

Industrial Membrane Separation Technology

Industrial Membrane Separation Technology
  • Author : K. Scott,R. Hughes
  • Publisher :Unknown
  • Release Date :1996
  • Total pages :305
  • ISBN : 0751403385
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Summary : Although membrane separations can now routinely replace traditional separations, there is a need for the new developments in the applications and theories of membrane separation to be transmitted to industry to continue the drive forward in membrane development. This book presents new developments in the context of industrial technology and relates the principles of design to plant set-up and equipment selection.

Some Basic and Applied Studies of Membrane Processing of Skim Milk and Cheese Wheys

Some Basic and Applied Studies of Membrane Processing of Skim Milk and Cheese Wheys
  • Author : Michael Edward Matthews
  • Publisher :Unknown
  • Release Date :1973
  • Total pages :496
  • ISBN : WISC:89011200938
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Summary :

Fundamentals of Inorganic Membrane Science and Technology

Fundamentals of Inorganic Membrane Science and Technology
  • Author : A.J. Burggraaf,L. Cot
  • Publisher :Unknown
  • Release Date :1996-11-19
  • Total pages :689
  • ISBN : 0080534708
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Summary : Inorganic membrane science and technology is a new field of membrane separation technology which until recently was dominated by the earlier field of polymer membranes. Currently the subject is undergoing rapid development and innovation. The present book describes the fundamental principles of both synthesis of inorganic membranes and membrane supports and also the associated phenomena of transport and separation in a semi-quantitative form. Features of this book: - Examples are given which illustrate the state-of-the-art in the synthesis of membranes with controlled properties - Future possibilities and limitations are discussed - The reader is provided with references to more extended treatments in the literature - Potential areas for future innovation are indicated. By combining aspects of both the science and technology of inorganic membranes this book serves as a useful source of information for scientists and engineers working in this field. It also provides some observations of important investigators who have contributed to the development of this subject.

Handbook of Membrane Separations

Handbook of Membrane Separations
  • Author : Anil Kumar Pabby,Syed S.H. Rizvi,Ana Maria Sastre Requena
  • Publisher :Unknown
  • Release Date :2008-07-07
  • Total pages :1184
  • ISBN : 9781420009484
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Summary : The Handbook of Membrane Separations: Chemical, Pharmaceutical, and Biotechnological Applications provides detailed information on membrane separation technologies as they have evolved over the past decades. To provide a basic understanding of membrane technology, this book documents the developments dealing with these technologies. It explo

Membrane Technology

Membrane Technology
  • Author : Z F Cui,H S Muralidhara
  • Publisher :Unknown
  • Release Date :2010-09-23
  • Total pages :312
  • ISBN : 0080951341
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Summary : Membrane technology is a rapidly developing area, with key growth accross the process sector, including biotech separation and biomedical applications (e.g. haemodialysis, artificial lungs), through to large scale industrial applications in the water and waste-water processing and the food and drink industries. As processes mature, and the cost of membranes continues to dramatically reduce, so their applications and use are set to expand. Process engineers need access to the latest information in this area to assist with their daily work and to help to develop and apply new and ever more efficient liquid processing solutions. This book covers the latest technologies and applications, with contributions from leading figures in the field. Throughout, the emphasis is on delivering solutions to practitioners. Real world case studies and data from leading organizations -- including Cargill, Lilly, Microbach, ITT -- mean this book delivers the latest solutions as well as a critical working reference to filtration and separation professionals. Covers the latest technologies and applications in this fast moving bioprocessing sector Presents a wide range of case studies that ensure readers benefit from the hard-won experience of others, saving time, money and effort World class author team headed up by the Chair of Chemical Engineering at Oxford University, UK and the VP of Plant Operations and Process Technology at Cargill Corp, the food services company and largest privately owned company in the US

Food Processing Handbook

Food Processing Handbook
  • Author : James G. Brennan,Alistair S. Grandison
  • Publisher :Unknown
  • Release Date :2012-05-07
  • Total pages :826
  • ISBN : 9783527634378
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Summary : The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Membrane Processes in Biotechnology and Pharmaceutics

Membrane Processes in Biotechnology and Pharmaceutics
  • Author : Catherine Charcosset
  • Publisher :Unknown
  • Release Date :2012
  • Total pages :336
  • ISBN : 9780444563347
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Summary : Chapter 1: Principles on membrane and membrane processes -- Chapter 2: Ultrafiltration -- Chapter 3: Microfiltration -- Chapter 4: Virus Filtration -- Chapter 5: Membrane chromatography -- Chapter 6: Membranes for the Preparation of Emulsions and Particles -- Chapter 7: Other Membrane Processes -- Chapter 8: Some Perspectives.

Membrane Processes in Separation and Purification

Membrane Processes in Separation and Purification
  • Author : J.G. Crespo,Karl W. Böddeker
  • Publisher :Unknown
  • Release Date :1994-06-30
  • Total pages :505
  • ISBN : 0792329295
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Summary : The current vigour in separations research principally derives from the need for pioneering separations processes in an emerging technology (biotechnology), from new societal emphases (reduction of chemical emissions into the environment), as well as from opportunities for achieving dramatic improvements in the efficiency of a number of manufacturing technologies through the development of a new generation of membranes (novel membrane applications). Accordingly, the contributions to this volume are grouped into `Membranes in Biotechnology' (11 papers), `Membranes in Environmental Technology' (6 papers), and `New Concepts' (4 papers). This is followed by one contribution each on `Energy Requirements' and `Education', i.e. membrane processes within an academic curriculum. The book thus amounts to a state-of-the-art review of applied membrane processes. Even though other texts have appeared in recent years, a more documented, practical book is needed, with a strong interaction with the collateral disciplines of materials sciences, life sciences and environmental science. This book emphasizes the need for such an integrated approach to membrane processes.

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering
  • Author : Jatindra Kumar Sahu
  • Publisher :Unknown
  • Release Date :2014-03-24
  • Total pages :717
  • ISBN : 9781439880722
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Summary : Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

Advances in Fruit Processing Technologies

Advances in Fruit Processing Technologies
  • Author : Sueli Rodrigues,Fabiano Andre Narciso Fernandes
  • Publisher :Unknown
  • Release Date :2012-05-18
  • Total pages :472
  • ISBN : 9781439851524
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Summary : One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.

The Membrane-Coupled Activated Sludge Process in Municipal Wastewater Treatment

The Membrane-Coupled Activated Sludge Process in Municipal Wastewater Treatment
  • Author : Berthold Guender
  • Publisher :Unknown
  • Release Date :2000-11-27
  • Total pages :196
  • ISBN : 1566769590
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Summary : This book represents a milestone. It is the first overall presentation that summarizes the membrane-coupled activated sludge process (MCASP) in its entirety. The volume offers a thorough survey of current know-how, an explanation of the operational MCASP in municipal plants with full-scale membrane modules, and a description of its advantages and disadvantages. A new approach for calculating excess sludge production and oxygen consumption for the oxidation of carbon compounds is discussed. This approach details correct values for various wastewater streams-from very small to very high sludge loads. Derived values are then related to regulatory criteria and process design alternatives. This book also addresses the relationships between the alpha factor and the concentration of mixed liquor suspended solids (MLSS), as well as engineering issues such as: membrane performance, energy requirements, and the removal performance of membrane systems. The findings in The Membrane Coupled Activated Sludge Process in Municipal Wastewater Treatment support the practical applicability of the MCASP to smaller wastewater operations ranging from modest-sized municipal treatment plants to facilities serving only one structure. In addition, the MCASP process is shown to be applicable in water reuse operations. The Membrane Coupled Activated Sludge Process in Municipal Wastewater Treatment demonstrates that sewage treatment problems for various types of waste streams-from rural to suburban-can be solved with MCASP. All the required design and operational data for implementing this technology in wastewater treatment can be found in this book.

Membrane Technology and Engineering for Water Purification

Membrane Technology and Engineering for Water Purification
  • Author : Rajindar Singh
  • Publisher :Unknown
  • Release Date :2014-09-25
  • Total pages :452
  • ISBN : 9780444634092
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Summary : Membrane Technology and Engineering for Water Purification, Second Edition is written in a practical style with emphasis on: process description; key unit operations; systems design and costs; plant equipment description; equipment installation; safety and maintenance; process control; plant start-up; and operation and troubleshooting. It is supplemented by case studies and engineering rules-of-thumb. The author is a chemical engineer with extensive experience in the field, and his technical knowledge and practical know-how in the water purification industry are summarized succinctly in this new edition. This book will inform you which membranes to use in water purification and why, where and when to use them. It will help you to troubleshoot and improve performance and provides case studies to assist understanding through real-life examples. Membrane Technology section updated to include forward osmosis, electrodialysis, and diffusion dialysis Hybrid Membrane Systems expanded to cover zero liquid discharge, salt recovery and removal of trace contaminants Includes a new section on plant design, energy, and economics