Membrane Systems in the Food Production

Membrane Systems in the Food Production PDF Author: Alfredo Cassano
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110742993
Category : Technology & Engineering
Languages : en
Pages : 306

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Book Description
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.

Membrane Systems in the Food Production

Membrane Systems in the Food Production PDF Author: Alfredo Cassano
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110742993
Category : Technology & Engineering
Languages : en
Pages : 306

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Book Description
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.

Membrane Systems in the Food Production

Membrane Systems in the Food Production PDF Author: Alfredo Cassano
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110712776
Category : Technology & Engineering
Languages : en
Pages : 219

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Book Description
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.

Membrane Systems in the Food Production

Membrane Systems in the Food Production PDF Author: Alfredo Cassano
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 0

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Book Description
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.

[membrane Systems in the Food Production, Vol 1]2]

[membrane Systems in the Food Production, Vol 1]2] PDF Author: Alfredo Cassano
Publisher:
ISBN: 9783110746815
Category :
Languages : en
Pages :

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Book Description
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. The authors provide an overview of current research and development. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.

Current Trends and Future Developments on (Bio-) Membranes

Current Trends and Future Developments on (Bio-) Membranes PDF Author: Angelo Basile
Publisher: Elsevier
ISBN: 0323904246
Category : Technology & Engineering
Languages : en
Pages : 919

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Book Description
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. Membranes demonstrate selective purifying properties, hence, membranes can help in the removal of various pollutants onsite and without the need of adding extra units and apparatuses. Besides that, membranes help reactions shift forward and make the whole process more efficient. Describes the role of membrane in food production, treatment and purification Discusses the membrane applications in electronic processes and electrochemical devices Covers membranes in drug delivery systems and drug industries Reviews membranes in ionic materials recovery, such as salts, acids and bases

Food Industrial Processes

Food Industrial Processes PDF Author: Benjamin Valdez
Publisher: BoD – Books on Demand
ISBN: 9533079053
Category : Science
Languages : en
Pages : 428

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Book Description
The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This collection of articles is a timely contribution to issues relating to the food industry. They were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.

Food Engineering Handbook, Two Volume Set

Food Engineering Handbook, Two Volume Set PDF Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1466582278
Category : Technology & Engineering
Languages : en
Pages : 1242

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Book Description
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical propertie

Integrated Membrane Systems and Processes

Integrated Membrane Systems and Processes PDF Author: Angelo Basile
Publisher: John Wiley & Sons
ISBN: 1118739086
Category : Technology & Engineering
Languages : en
Pages : 424

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Book Description
The book examines the possibility of integrating different membrane unit operations (microfiltration, ultrafiltration, nanofiltration, reverse osmosis, electrodialysis and gas separation) in the same industrial cycle or in combination with conventional separation systems. It gives careful analysis of the technical aspects, and the possible fields of industrial development. The book reviews many original solutions in water desalination, agro-food productions and wastewater treatments, highlighting the advantages achievable in terms of product quality, compactness, rationalization and optimization of productive cycles, reduction of environmental impact and energy saving. Also included are examples of membrane reactors and their integration with a fuel cell; polymeric membranes in the integrated gasification combined cycle power plants; integrating a membrane reformer into a solar system; and potential application of membrane integrated systems in the fusion reactor fuel cycle. With detailed analysis and broad coverage, the book is divided into two sections: Bio-applications and Inorganic Applications.

Food Processing Handbook, 2 Volume Set

Food Processing Handbook, 2 Volume Set PDF Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 3527324682
Category : Technology & Engineering
Languages : en
Pages : 829

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Book Description
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Selected Water Resources Abstracts

Selected Water Resources Abstracts PDF Author:
Publisher:
ISBN:
Category : Hydrology
Languages : en
Pages : 972

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Book Description