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Full Description
Membrane Separation Processes in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for membrane separation unit operations, including ultrafiltration, microfiltration, nanofiltration, reverse osmosis, electrodialysis, etc. These processes and unit operations are very important in the manufacture of products such as dairy products, fruit juices, beverages, refining of edible oils and sugar. Sections cover Different membrane separation operations, Application of membrane separations in the food industry, and Design, control and efficiency of membrane separation systems.
All chapters emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and the relevant processing equipment to membrane separation unit operations. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
Contents
1. Principles of membrane separation
Section 1 Different membrane separation operations2. Ultrafiltration3. Microfiltration4. Nanofiltration5. Reverse osmosis6. Electrodialysis
Section 2 Application of membrane separations in the food industry7. Application of membrane separation in the fruit and vegetable juice processing8. Application of membrane separation in the dairy industry9. Application of membrane separation in the edible oil industry10. Application of membrane separation in the sugar industry
Section 3 Design, control and efficiency of membrane separation systems11. Design and simulation of membrane separation systems
