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Full Description
Designed especially for food technologists and food engineers, this book reviews the progress in individual membrane technologies of the last decade. It includes basic principles and theories, advances in design and operation, food applications, and current trends and developments. It begins with an introduction chapter on types of membranes processes and general considerations for food applications. The chapter authors address the available membranes and modules, the basics of the process and tier process design, and specific applications in the food and beverage industry. They then explore newer applications and offer directions for future development.
Contents
Introduction. Membrane Types and Characteristics. Membrane Modules. Process fundamentals. Process Design. Applications in Water and Wastewater Treatment for Food and Beverages. Applications in Fruit Juice and Fermented Beverage Industry. Applications in Dairy Industry. Application in Sugar and Oil Refining Industry. Application in the Animal Product Industry. Conclusion. Appendices & Glossary.
