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Membrane Technology, Volume 3: Membranes for Food Applications

Membrane Technology, Volume 3: Membranes for Food Applications

Klaus-Viktor Peinemann (Editor), Suzana Pereira Nunes (Editor), Lidietta Giorno (Editor)

ISBN: 978-3-527-63138-4

Nov 2010

264 pages

Description

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.
1 Cross-Flow Membrane Applications in the Food Industry
2 Membrane Processes for Dairy Fractionation
3 Milk and Dairy Effluents Processing: Comparison of Cross-Flow and Dynamic Filtrations
4 Electrodialysis in the Food Industry
5 Membrane Processes in Must and Wine Industries
6 New Applications for Membrane Technologies in Enology
7 Membrane Emulsification for Food Applications
8 Membrane Contactors in Integrated Processes for Fruit-Juice Processing
9 Membrane Bioreactors in Functional Food Ingredients Production
10 Membranes for Food Packaging
"This book, the 3rd volume in the series, provides a reference to membrane processes in the food industry." (Food Science & Technology, 2011)