Separation of Functional Molecules in Food by Membrane Technology Books

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Separation of Functional Molecules in Food by Membrane Technology


Separation of Functional Molecules in Food by Membrane Technology
  • Author : Galanakis Charis
  • Publisher : Academic Press
  • Release : 2018-11-14
  • ISBN : 9780128150573
  • Language : En, Es, Fr & De
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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

Applications of Membrane Technology for Food Processing Industries


Applications of Membrane Technology for Food Processing Industries
  • Author : M. SELVAMUTHUKUMARAN
  • Publisher : CRC Press
  • Release : 2020
  • ISBN : 0429276400
  • Language : En, Es, Fr & De
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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.

Membrane Technologies for Biorefining


Membrane Technologies for Biorefining
  • Author : Alberto Figoli
  • Publisher : Woodhead Publishing
  • Release : 2016-02-19
  • ISBN : 9780081004524
  • Language : En, Es, Fr & De
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Membrane Technologies for Biorefining highlights the best practices needed for the efficient and environmentally-compatible separation techniques that are fundamental to the conversion of biomass to fuels and chemicals for use as alternatives to petroleum refining. Membrane technologies are increasingly of interest in biorefineries due to their modest energy consumption, low chemical requirements, and excellent separation efficiency. The book provides researchers in academia and industry with an authoritative overview of the different types of membranes and highlights the ways in which they can be applied in biorefineries for the production of chemicals and biofuels. Topics have been selected to highlight both the variety of raw materials treated in biorefineries and the range of biofuel and chemical end-products. Presents the first book to focus specifically on membrane technologies in biorefineries Provides a comprehensive overview of the different types of membranes and highlight ways in which they can be applied in biorefineries for the production of chemicals and biofuels Topics selected highlight both the variety of raw materials treated using membranes in biorefineries and the range of biofuel and chemical end-products

Applications of Membrane Technology for Food Processing Industries


Applications of Membrane Technology for Food Processing Industries
  • Author : M. SELVAMUTHUKUMARAN
  • Publisher : CRC Press
  • Release : 2020-10-14
  • ISBN : 9781000195255
  • Language : En, Es, Fr & De
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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.

Membranes for Food Applications


Membranes for Food Applications
  • Author : Klaus-Viktor Peinemann
  • Publisher : John Wiley & Sons
  • Release : 2011-08-04
  • ISBN : 9783527641581
  • Language : En, Es, Fr & De
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Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, electrodialysis, pressure-driven membrane processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.