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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: 978-3-527-64158-1

Aug 2011

264 pages

$191.99

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)