Engineering Aspects of Membrane Separation and Application in Food Processing: Contemporary Food Engineering
Editat de Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, Gyula Vataien Limba Engleză Hardback – 13 iun 2017
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.
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Specificații
ISBN-13: 9781420083637
ISBN-10: 1420083635
Pagini: 390
Ilustrații: 296 b/w images
Dimensiuni: 156 x 234 mm
Greutate: 0.66 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
ISBN-10: 1420083635
Pagini: 390
Ilustrații: 296 b/w images
Dimensiuni: 156 x 234 mm
Greutate: 0.66 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
Public țintă
Professional and Professional ReferenceCuprins
Basic Principles of Membrane Separation Processes. Applications of Membrane Separations in Food Processing. Design, Development and Optimization of Complex Separation Processes.
Descriere
During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes.