Microfiltration and Ultrafiltration PDF Download
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Author: Zeman
Publisher: Routledge
ISBN: 1351431501
Category : Medical
Languages : en
Pages : 654
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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: Zeman
Publisher: Routledge
ISBN: 1351431501
Category : Medical
Languages : en
Pages : 654
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: Anthony R. Cooper
Publisher: Springer Science & Business Media
ISBN: 1461331625
Category : Technology & Engineering
Languages : en
Pages : 691
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Book Description
This book is a record of a symposium, "Ultrafiltration Membranes and Applications," which was held at the l78th National Meeting of the American Chemical Society in Washington, D.C., September 11-13, 1979. In organlzlng these sessions, I hoped to provide a comprehensive survey of the current state of ultrafiltration theory, the most recent advances in membrane technology, and a thorough treatment of existing applications and future directions for ultrafiltration. For me, the symposium was an outstanding success. It was a truly international forum with stimulating presentations and an enthusiastic audience. I hope that some of this spirit has spilled over into this volume, which is intended to reach a much wider audience. I am indebted to the Division of Colloid and Surface Chemistry of the American Chemical Society for their sponsorship. ANTHONY R. COOPER Palo Alto, California }larch, 1980 vii CONTENTS PART I. FUNDMfENTALS Fifteen Years of Ultrafiltration: Problems and Future Promises of an Adolescent Technology . . 1 Alan S. Michaels Production, Specification, and Some Transport Characteristics of Cellulose Acetate Ultrafil tration Membranes for Aqueous Feed Solutions 21 S. Sourirajan, Takeshi Matsuura Fu-Hung Hsieh and Gary R. Gildert Chemical and Morphological Effects of Solute Diffusion Through Block Copolymer Membranes 45 Yatin B. Thakore, Dien-Feng Shieh and Donald J. Lyman Practical Aspects in the Development of a Polymer Matrix for Ultrafiltration. 57 Israel Cabasso Permeability Parameters of a Novel Polyamide Membrane. ... - ...
Author: P L H McSweeney
Publisher: Elsevier
ISBN: 1845693531
Category : Technology & Engineering
Languages : en
Pages : 425
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Book Description
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field
Author: Patrick F. Fox
Publisher: Springer
ISBN: 1489976817
Category : Technology & Engineering
Languages : en
Pages : 803
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Book Description
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444333372
Category : Technology & Engineering
Languages : en
Pages : 389
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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: Joseph Dumpler
Publisher: Springer
ISBN: 3658196963
Category : Technology & Engineering
Languages : en
Pages : 227
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Book Description
In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118930509
Category : Technology & Engineering
Languages : en
Pages : 390
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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: Vincenzo Naddeo
Publisher: Springer Nature
ISBN: 3030130681
Category : Technology & Engineering
Languages : en
Pages : 483
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Book Description
This volume includes selected contributions presented during the 2nd edition of the international conference on WaterEnergyNEXUS which was held in Salerno, Italy in November 2018. This conference was organized by the Sanitary Environmental Engineering Division (SEED) of the University of Salerno (Italy) in cooperation with Advanced Institute of Water Industry at Kyungpook National University (Korea) and with The Energy and Resources Institute, TERI (India). The initiative received the patronage of UNESCO – World Water Association Programme (WWAP) and of the International Water Association (IWA) and was organized with the support of Springer (MENA Publishing Program), Arab Water Council (AWC), Korean Society of Environmental Engineering (KSEE) and Italian Society of Sanitary Environmental Engineering Professors (GITISA). With the support of international experts invited as plenary and keynote speakers, the conference aimed to give a platform for Euro-Mediterranean countries to share and discuss key topics on such water-energy issues through the presentation of nature-based solutions, advanced technologies and best practices for a more sustainable environment. This volume gives a general and brief overview on current research focusing on emerging Water-Energy-Nexus issues and challenges and its potential applications to a variety of environmental problems that are impacting the Euro-Mediterranean zone and surrounding regions. A selection of novel and alternative solutions applied worldwide are included. The volume contains over about one hundred carefully refereed contributions from 44 countries worldwide selected for the conference. Topics covered include (1) Nexus framework and governance, (2) Environmental solutions for the sustainable development of the water sector, (3) future clean energy technologies and systems under water constraints, (4) environmental engineering and management, (5) Implementation and best practices Intended for researchers in environmental engineering, environmental science, chemistry, and civil engineering. This volume is also an invaluable guide for industry professionals working in both water and energy sectors.
Author: Mingruo Guo
Publisher: John Wiley & Sons
ISBN: 111925602X
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Author: Paul L. H. McSweeney
Publisher: Springer Science & Business Media
ISBN: 0387848657
Category : Technology & Engineering
Languages : en
Pages : 794
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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.
