Milk Ultrafiltration PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Milk Ultrafiltration PDF full book. Access full book title Milk Ultrafiltration by Lisbeth Meunier-Goddik. Download full books in PDF and EPUB format.
Author: Lisbeth Meunier-Goddik
Publisher:
ISBN:
Category :
Languages : en
Pages : 152
Get Book Here
Book Description
Author: Lisbeth Meunier-Goddik
Publisher:
ISBN:
Category :
Languages : en
Pages : 152
Get Book Here
Book Description
Author: Munir Cheryan
Publisher: CRC Press
ISBN: 148227874X
Category : Science
Languages : en
Pages : 549
Get Book Here
Book Description
Soon after its publication in 1987, the first edition of Ultrafiltration Handbook became recognized as the leading handbook on ultrafiltration technology. Reviews in professional journals praised it as an authoritative and substantive information resource on this technology. Now a completely, updated and expanded edition is available under the titl
Author: Paul L. H. McSweeney
Publisher: Springer Science & Business Media
ISBN: 0387848657
Category : Technology & Engineering
Languages : en
Pages : 794
Get Book Here
Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Author: Zeman
Publisher: Routledge
ISBN: 135143151X
Category : Medical
Languages : en
Pages : 642
Get Book Here
Book Description
Integrates knowledge on microfiltration and ultrification, membrane chemistry, and characterization methods with the engineering and economic aspects of device performance, device and module design, processes, and applications. The text provides a discussion of membrane fundamentals and an analytical framework for designing and developing new filtrations systems for a broad range of technologically important functions. It offers information on membrane liquid precursors, fractal and stochastic pore space analysis, novel and advanced module designs, and original process design calculations.
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444333372
Category : Technology & Engineering
Languages : en
Pages : 389
Get Book Here
Book Description
This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.
Author: Anne Willard Slack
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 314
Get Book Here
Book Description
Author: Kang Hu
Publisher: John Wiley & Sons
ISBN: 1118590007
Category : Technology & Engineering
Languages : en
Pages : 293
Get Book Here
Book 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.
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118930509
Category : Technology & Engineering
Languages : en
Pages : 390
Get Book Here
Book Description
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
Author: Michael Anthony Rudan
Publisher:
ISBN:
Category : Membrane filters
Languages : en
Pages : 274
Get Book Here
Book Description
Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 352760720X
Category : Technology & Engineering
Languages : en
Pages : 607
Get Book Here
Book Description
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
