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Author: Robert Hallowell Richards
Publisher:
ISBN:
Category : Ore-dressing
Languages : en
Pages : 614
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Book Description
Author: Robert Hallowell Richards
Publisher:
ISBN:
Category : Ore-dressing
Languages : en
Pages : 614
Get Book Here
Book Description
Author: Robert Hallowell Richards
Publisher:
ISBN:
Category : Ore-dressing
Languages : en
Pages : 618
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Book Description
Author: Syed S. H. Rizvi
Publisher: Elsevier
ISBN: 0857090755
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
Author: Waldo E. Cohn
Publisher:
ISBN:
Category : Fission products
Languages : en
Pages : 28
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Book Description
Author: Michael A. Nawrocki
Publisher:
ISBN:
Category : Dredges
Languages : en
Pages : 92
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Book Description
Author: Panel on Separation Technology for Industrial Reuse and Recycling
Publisher: National Academies Press
ISBN: 0309592828
Category : Technology & Engineering
Languages : en
Pages : 128
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Book Description
Separation processesor processes that use physical, chemical, or electrical forces to isolate or concentrate selected constituents of a mixtureare essential to the chemical, petroleum refining, and materials processing industries. In this volume, an expert panel reviews the separation process needs of seven industries and identifies technologies that hold promise for meeting these needs, as well as key technologies that could enable separations. In addition, the book recommends criteria for the selection of separations research projects for the Department of Energy's Office of Industrial Technology.
Author: Robert Hallowell Richards
Publisher:
ISBN:
Category : Ore-dressing
Languages : en
Pages : 690
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Book Description
Author: United States. Patent and Trademark Office
Publisher:
ISBN:
Category : Patents
Languages : en
Pages : 1448
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Book Description
Author: Carnegie Institution of Washington
Publisher:
ISBN:
Category :
Languages : en
Pages : 128
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Book Description
Author:
Publisher:
ISBN:
Category : History
Languages : en
Pages : 132
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Book Description
