Membrane Processing for Dairy Ingredient Separation (Institute of Food Technologists)

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Membrane Processing for Dairy Ingredient Separation (Institute of Food Technologists)

Hu, Kang (EDT)/ Dickson, James M. (EDT)

ウェブストア価格 ¥42,366（本体¥38,515）
Blackwell Pub（2015/07発売）
外貨定価 US$ 201.95
ポイント 385pt

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製本 Hardcover:ハードカバー版／ページ数 275 p.
言語 ENG
商品コード 9781118590171
DDC分類 664

Full Description

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.

Acknowledgment ix Preface xi

List of contributors xv

1 Microfiltration for casein and serum protein separation 1
Kang Hu, James M. Dickson, and Sandra E. Kentish

2 Dairy stream lactose fractionation/concentration using polymeric ultrafiltration membrane 35
Suwattana Pruksasri

3 Membrane fouling: a challenge during dairy ultrafiltration 67
Dharmesh Kanani

4 Dairy protein fractionation and concentration using charged ultrafiltration membranes 86
Mark R. Etzel and Abhiram Arunkumar

5 Demineralization of dairy streams and dairy mineral recovery using nanofiltration 112
Sandra E. Kentish and G. Rice

6 Development and application of reverse osmosis for separation 139
Masoumeh Zargar, Bo Jin, and Sheng Dai

7 Pervaporative extraction of dairy aroma compounds 176
Boya Zhang, Panida Sampranpiboon, and Xianshe Feng

8 Membrane chromatography: current applications, future opportunities, and challenges 230
Raja Ghosh

9 Electrodialysis applications on dairy ingredients separation 241
Laurent Bazinet

Index 267