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Current Trends and Future Developments on (Bio-) Membranes
Current Trends and Future Developments on (Bio-) Membranes: Engineering with Membranes discusses various aspects of membrane engineering. This includes, but is not limited to, the role of membranes in food production, treatment and recovery, their applications in electrochemical processes and devices, in drug delivery and in ionic materials, such as salts, acids and bases, recovery. In addition, this book approaches the above topics in a different angle than the existing publications, i.e., reviews technical difficulties, environmental challenges and economic analysis. Membranes are one of the technologies which can affect various aspects of engineering dealing with feeds and products. Membr...
Membrane Systems in the Food Production
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.
Engineering Aspects of Membrane Separation and Application in Food Processing
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.
Modified Atmosphere and Active Packaging Technologies
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies
Membranes for Food Applications
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.
Membrane Technology
Membrane technology is a rapidly developing area, with key growth accross the process sector, including biotech separation and biomedical applications (e.g. haemodialysis, artificial lungs), through to large scale industrial applications in the water and waste-water processing and the food and drink industries. As processes mature, and the cost of membranes continues to dramatically reduce, so their applications and use are set to expand. Process engineers need access to the latest information in this area to assist with their daily work and to help to develop and apply new and ever more efficient liquid processing solutions. This book covers the latest technologies and applications, with co...
Biotechnological Approaches in Waste Management
Waste generation from industrial and domestic sectors is imposing a very challenging environment and the intervention of biotechnology offers a viable solution for their effective management. This book deals with the employment of biotechnological aspects for waste treatment including the basic concepts, biochemical processes, and various technologies for pollutant reduction and production of value-added products for a cleaner environment. It covers different aspects of biotechnology in the conservation of environment dealing with the sustainable management of waste through the concept of waste-to-economy along with the management of environmental pollutants and natural resource conservation...
Integrated Membrane Operations
This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR's), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy. The introduction to integrated membrane operations is followed by applications in the several industries of the food sector, such as valorization of food processing streams, biocatalytic membrane reactors, and membrane emulsification.
Food Engineering
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Handbook of Food Engineering
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process de...
