Engineering Aspects Of Membrane Separation And Application In Food Processing
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Engineering Aspects Of Membrane Separation And Application In Food Processing
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Author : Robert W. Field
language : en
Publisher: CRC Press
Release Date : 2017-06-26
Engineering Aspects Of Membrane Separation And Application In Food Processing written by Robert W. Field and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Technology & Engineering categories.
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.
Engineering Aspects Of Membrane Separation And Application In Food Processing
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Author : Robert W. Field
language : en
Publisher: CRC Press
Release Date : 2017-06-26
Engineering Aspects Of Membrane Separation And Application In Food Processing written by Robert W. Field and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Technology & Engineering categories.
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.
Separation Of Functional Molecules In Food By Membrane Technology
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2018-11-14
Separation Of Functional Molecules In Food By Membrane Technology written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-14 with Technology & Engineering categories.
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries. - Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry - Brings the most recent advances in the field of membrane processing - Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times
Membrane Systems In The Food Production
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Author : Alfredo Cassano
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2021-07-19
Membrane Systems In The Food Production written by Alfredo Cassano and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-19 with Technology & Engineering categories.
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.
Advances In Food Process Engineering
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2023-05-04
Advances In Food Process Engineering written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-04 with Business & Economics categories.
This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.
Advanced Functional Membranes
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Author : Inamuddin
language : en
Publisher: Materials Research Forum LLC
Release Date : 2022-03-15
Advanced Functional Membranes written by Inamuddin and has been published by Materials Research Forum LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-15 with Technology & Engineering categories.
Functional membranes are used in food processing, sensor technology, medical and biomedical devices, desalination, waste water treatment, CO2 capture, energy production and energy storage, optoelectronics etc. The book reviews recent advances in the field and discusses challenges and perspectives. Keywords: Membrane Fabrication, Polymer Membranes, Self-Assembled Membranes, Molecular Probes, Membrane Fouling, Membrane Cleaning, Microfiltration, Ultrafiltration, Food Processing, Sensors, Medical Devices, Biomedical Applications, Desalination, Wastewater Treatment, Ion Exchange Processes, Polymeric Ceramic Membranes, Nano Holes, Fuel Cells, Lithium-Ion Batteries, Optoelectronics.
Applications Of Membrane Technology For Food Processing Industries
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Author : M. SELVAMUTHUKUMARAN
language : en
Publisher: CRC Press
Release Date : 2020-10-14
Applications Of Membrane Technology For Food Processing Industries written by M. SELVAMUTHUKUMARAN and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-14 with Technology & Engineering categories.
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.
Advanced Oxidation Processes In Dye Containing Wastewater
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Author : Subramanian Senthilkannan Muthu
language : en
Publisher: Springer Nature
Release Date : 2022-06-24
Advanced Oxidation Processes In Dye Containing Wastewater written by Subramanian Senthilkannan Muthu and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-24 with Science categories.
Textile industry wastewater contains toxic dyes as well as heavy metals and many other persistent organic compounds which are difficult to biodegrade using conventional biological methods. Advanced Oxidation Processes (AOPs) are one of the best alternatives for the effective degradation of such compounds. This Volume 2 starts with homogeneous and heterogeneous Fenton processes and reviews the application and variables that affect the process. It then discusses plasma technology- an emerging method in terms of its chemistry, treatment set-up, limitations, etc. The positive performance of carbon tetrachloride in process intensification of dye degradation is presented. The other chapters include topics such as sonoenzymatic treatment processes, electroflocculation versus textile wastewater, combination of photocatalysis and membrane Separation, and enhancement of anaerobic digestion and photodegradation through adsorption.
Food Processing
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Author : Stephanie Clark
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-03
Food Processing written by Stephanie Clark and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-03 with Technology & Engineering categories.
FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Food Biochemistry And Food Processing
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Author : Benjamin K. Simpson
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-11
Food Biochemistry And Food Processing written by Benjamin K. Simpson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-11 with Technology & Engineering categories.
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA