Title Integrated membrane operations in the food production / edited by Alfredo Cassano, Enrico Drioli

Published Berlin ; Boston : Walter de Gruyter GmbH & Co., KG, [2014] ©2014

Table of Contents
	Preface					v
	Author index					xv
1.	Membrane applications in agro-industry					1
1.1.	Introduction / A.C.M. Franken, F. Petrus Cuperus					1
1.2.	Membranes in biorefinery / A.C.M. Franken, F. Petrus Cuperus					1
1.2.1.	What is biorefinery? / A.C.M. Franken, F. Petrus Cuperus					1
1.2.2.	Mild extraction techniques / A.C.M. Franken, F. Petrus Cuperus					2
1.2.3.	Use of membranes in biorefinery / A.C.M. Franken, F. Petrus Cuperus					4
1.2.3.1.	Crossflow / A.C.M. Franken, F. Petrus Cuperus					5
1.2.3.2.	Cross-rotation (CR) filtration / A.C.M. Franken, F. Petrus Cuperus					5
1.2.3.3.	Rotating membranes / A.C.M. Franken, F. Petrus Cuperus					6
1.2.3.4.	Vibrational membranes / A.C.M. Franken, F. Petrus Cuperus					7
1.2.4.	Removing minerals from road-side grass / A.C.M. Franken, F. Petrus Cuperus					10
1.2.5.	Biofuel including microalgae / A.C.M. Franken, F. Petrus Cuperus					11
1.3.	Membranes in vegetable oils and fats / A.C.M. Franken, F. Petrus Cuperus					14
1.3.1.	Membrane technology applied to vegetable oils / A.C.M. Franken, F. Petrus Cuperus					14
1.3.2.	Solvent recovery and reuse / A.C.M. Franken, F. Petrus Cuperus					16
1.3.3.	Wax removal and/or recovery / A.C.M. Franken, F. Petrus Cuperus					17
1.3.4.	Goodies in oil / A.C.M. Franken, F. Petrus Cuperus					18
1.4.	Application scale and outlook / A.C.M. Franken, F. Petrus Cuperus					20
1.4.1.	Application scale / A.C.M. Franken, F. Petrus Cuperus					20
1.4.2.	Outlook / A.C.M. Franken, F. Petrus Cuperus					21
1.5.	References / A.C.M. Franken, F. Petrus Cuperus					21
2.	Process intensification in integrated membrane processes / A.C.M. Franken, F. Petrus Cuperus					25
2.1.	Introduction / Rafiqul Gani, Philip Lutze					25
2.1.1.	Background: process intensification / Rafiqul Gani, Philip Lutze					25
2.1.2.	Membranes and process intensification / Rafiqul Gani, Philip Lutze					26
2.2.	Synthesis/design of membrane-assisted PI overview and concepts / Rafiqul Gani, Philip Lutze					28
2.2.1.	Mathematical formulation of the PI synthesis problem / Rafiqul Gani, Philip Lutze					29
2.2.2.	PI synthesis based on the decomposition approach / Rafiqul Gani, Philip Lutze					31
2.2.3.	Phenomena as building blocks for process synthesis / Rafiqul Gani, Philip Lutze					31
2.2.4.	Connection of phenomena / Rafiqul Gani, Philip Lutze					33
2.3.	Synthesis/design of membrane-assisted PI workflow / Rafiqul Gani, Philip Lutze					34
2.3.1.	Steps of the general workflow / Rafiqul Gani, Philip Lutze					34
2.3.1.1.	Step 1: Define problem / Rafiqul Gani, Philip Lutze					34
2.3.1.2.	Step A2: Analyze the process / Rafiqul Gani, Philip Lutze					37
2.3.1.3.	B2: Identify and analyze necessary tasks to achieve the process target / Rafiqul Gani, Philip Lutze					37
2.3.1.4.	Step 6: Solve the reduced optimization problem and validate most promising / Rafiqul Gani, Philip Lutze					37
2.3.2.	KBS workflow / Rafiqul Gani, Philip Lutze					38
2.3.3.	UBS workflow / Rafiqul Gani, Philip Lutze					38
2.3.3.1.	Step U2: Collect PI equipment / Rafiqul Gani, Philip Lutze					38
2.3.3.2.	Step U3: Select and develop models / Rafiqul Gani, Philip Lutze					38
2.3.3.3.	Step U4: Generate feasible flowsheet options / Philip Lutze, Rafiqul Gani					39
2.3.3.4.	Step U5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze					39
2.3.4.	PBSworkflow / Rafiqul Gani, Philip Lutze					39
2.3.4.1.	Step P3: Identification of desirable phenomena / Rafiqul Gani, Philip Lutze					40
2.3.4.2.	Step P4: Generate feasible operation/flowsheet options / Rafiqul Gani, Philip Lutze					40
2.3.4.3.	Step P5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze					40
2.4.	Synthesis/design of membrane-assisted PI sub-algorithms, supporting methods and tools / Rafiqul Gani, Philip Lutze					41
2.4.1.	Sub-algorithms / Rafiqul Gani, Philip Lutze					41
2.4.2.	Supporting methods and tools / Rafiqul Gani, Philip Lutze					41
2.4.2.1.	Knowledge base tool / Rafiqul Gani, Philip Lutze					42
2.4.2.2.	Model library / Rafiqul Gani, Philip Lutze					42
2.4.2.3.	Method based on thermodynamic insights / Rafiqul Gani, Philip Lutze					42
2.4.2.4.	Driving force method / Rafiqul Gani, Philip Lutze					43
2.4.2.5.	Extended Kremser method / Rafiqul Gani, Philip Lutze					43
2.4.2.6.	Additional tools / Rafiqul Gani, Philip Lutze					43
2.5.	Conceptual example / Rafiqul Gani, Philip Lutze					45
2.5.1.	Step 1: Define problem / Rafiqul Gani, Philip Lutze					45
2.5.2.	Step A2: Analyze the process / Rafiqul Gani, Philip Lutze					45
2.5.3.	Result of the PBS workflow / Rafiqul Gani, Philip Lutze					46
2.5.3.1.	Step P3: Identification of desirable phenomena / Rafiqul Gani, Philip Lutze					46
2.5.3.2.	Step P4: Generate feasible operation/flowsheet options / Rafiqul Gani, Philip Lutze					48
2.5.3.3.	Step P5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze					49
2.5.3.4.	Step 6: Solve the reduced optimization problem and validate most promising / Rafiqul Gani, Philip Lutze					50
2.5.4.	Comparison of solutions obtained from PBS, KBS and UBS / Rafiqul Gani, Philip Lutze					51
2.5.4.1.	Result of the KBS workflow / Rafiqul Gani, Philip Lutze					51
2.5.4.2.	Result of the UBS workflow / Rafiqul Gani, Philip Lutze					53
2.5.4.3.	Comparison of the results / Rafiqul Gani, Philip Lutze					53
2.6.	Conclusions / Rafiqul Gani, Philip Lutze					55
2.7.	References / Rafiqul Gani, Philip Lutze					55
3.	Integrated membrane operations in fruit juice processing / Rafiqul Gani, Philip Lutze					59
3.1.	Introduction / Alfredo Cassano, Enrico Drioli, Carmela Conidi					59
3.2.	Clarification of fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi					59
3.3.	Concentration of fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi					65
3.3.1.	Nanofiltration / Alfredo Cassano, Enrico Drioli, Carmela Conidi					65
3.3.2.	Reverse osmosis / Alfredo Cassano, Enrico Drioli, Carmela Conidi					66
3.3.3.	Osmotic distillation / Alfredo Cassano, Enrico Drioli, Carmela Conidi					67
3.3.4.	Membrane distillation / Alfredo Cassano, Enrico Drioli, Carmela Conidi					69
3.4.	Integrated membrane operations in fruit juices production / Alfredo Cassano, Enrico Drioli, Carmela Conidi					71
3.4.1.	Apple juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi					71
3.4.2.	Red fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi					74
3.4.3.	Other fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi					78
3.4.3.1.	Kiwifruit juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi					78
3.4.3.2.	Cactus pear juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi					79
3.4.3.3.	Melon juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi					81
3.5.	Conclusions / Alfredo Cassano, Enrico Drioli, Carmela Conidi					81
3.6.	References / Alfredo Cassano, Enrico Drioli, Carmela Conidi					82
4.	Integrated membrane operations in citrus processing / Alfredo Cassano, Enrico Drioli, Carmela Conidi					87
4.1.	Introduction / Bining Jiao, Alfredo Cassano					87
4.2.	Clarification of citrus juices / Bining Jiao, Alfredo Cassano					89
4.3.	Debittering of orange juice / Bining Jiao, Alfredo Cassano					92
4.4.	Concentration of citrus juices / Bining Jiao, Alfredo Cassano					93
4.4.1.	Reverse osmosis / Bining Jiao, Alfredo Cassano					93
4.4.2.	Membrane distillation and osmotic distillation / Bining Jiao, Alfredo Cassano					95
4.5.	Recovery of aroma compounds / Bining Jiao, Alfredo Cassano					102
4.6.	Treatment of citrus by-products / Bining Jiao, Alfredo Cassano					103
4.7.	Concluding remarks / Bining Jiao, Alfredo Cassano					108
4.8.	References / Bining Jiao, Alfredo Cassano					109
5.	Integrated membrane and conventional processes applied to milk processing / Alfredo Cassano, Bining Jiao					113
5.1.	Introduction / Germano Mucchetti					113
5.2.	Fluid milk / Germano Mucchetti					114
5.2.1.	MF and bacterial removal / Germano Mucchetti					114
5.2.2.	MF, somatic cells and enzyme removal / Germano Mucchetti					118
5.2.3.	Membrane reactors for free lactose milk / Germano Mucchetti					119
5.2.4.	Heat labile ingredients sterilization (MF/UF) and addition to heat-treated milk during packaging / Germano Mucchetti					120
5.3.	Cheese milk / Germano Mucchetti					121
5.3.1.	Reverse osmosis application to cheese milk / Germano Mucchetti					121
5.3.2.	Cheese milk concentration / Germano Mucchetti					121
5.3.3.	Cheese milk medium and high concentration / Germano Mucchetti					122
5.3.4.	Cheese milk standardization / Germano Mucchetti					123
5.3.5.	Cream concentration by UF for mascarpone cheese / Germano Mucchetti					125
5.3.6.	Cheese brine treatment / Germano Mucchetti					127
5.4.	Conclusions / Germano Mucchetti					128
5.5.	References / Germano Mucchetti					128
6.	Integrated membrane operations in whey processing / Germano Mucchetti					133
6.1.	Introduction / Geneviève Gésan-Guiziou					133
6.2.	Whey types and composition / Geneviève Gésan-Guiziou					133
6.3.	Concentration and demineralization of whey / Geneviève Gésan-Guiziou					135
6.4.	Concentration of serum proteins / Geneviève Gésan-Guiziou					138
6.5.	Fractionation of individual serum proteins / Geneviève Gésan-Guiziou					141
6.6.	Development of new value-added products from whey / Geneviève Gésan-Guiziou					143
6.7.	Conclusions and challenges / Geneviève Gésan-Guiziou					144
6.8.	References / Geneviève Gésan-Guiziou					145
7.	Integrated membrane processes in winemaking / Geneviève Gésan-Guiziou					147
7.1.	Introduction / Martine Mietton-Peuchot, Youssef El Rayess					147
7.2.	Crossflow microfiltration for must, wine and lees clarification / Martine Mietton-Peuchot, Youssef El Rayess					148
7.3.	Electrodialysis and bipolar electrodialysis / Martine Mietton-Peuchot, Youssef El Rayess					152
7.4.	UF and NF for reduction of must sugars / Martine Mietton-Peuchot, Youssef El Rayess					156
7.5.	RO and NF for sugar must concentration / Martine Mietton-Peuchot, Youssef El Rayess					157
7.6.	RO, NF and MC for wine dealcoholization / Martine Mietton-Peuchot, Youssef El Rayess					158
7.7.	Gas control by membrane processes / Martine Mietton-Peuchot, Youssef El Rayess					160
7.8.	References / Martine Mietton-Peuchot, Youssef El Rayess					161
8.	Membrane operations in the sugar and brewing industry / Martine Mietton-Peuchot, Youssef El Rayess					163
8.1.	Introduction / René Ruby-Figueroa, Frank Lipnizki					163
8.2.	Beet and cane sugar production / René Ruby-Figueroa, Frank Lipnizki					163
8.2.1.	Membrane applications on beet sugar production / René Ruby-Figueroa, Frank Lipnizki					164
8.2.1.1.	Sugar beet press water and pulp recycling / René Ruby-Figueroa, Frank Lipnizki					165
8.2.1.2.	Raw juice purification / René Ruby-Figueroa, Frank Lipnizki					167
8.2.1.3.	Demineralization of beet juice / René Ruby-Figueroa, Frank Lipnizki					172
8.2.1.4.	Preconcentration of thin juice / René Ruby-Figueroa, Frank Lipnizki					173
8.3.	Membrane application in cane sugar production / René Ruby-Figueroa, Frank Lipnizki					175
8.3.1.	Raw sugar cane juice purification / René Ruby-Figueroa, Frank Lipnizki					176
8.3.2.	Concentration of clarified cane juice / René Ruby-Figueroa, Frank Lipnizki					181
8.3.3.	Molasses treatment / René Ruby-Figueroa, Frank Lipnizki					181
8.3.4.	Decolorization of remelted raw sugar / René Ruby-Figueroa, Frank Lipnizki					182
8.4.	The brewing industry / René Ruby-Figueroa, Frank Lipnizki					183
8.4.1.	Membrane applications in the brewing process / René Ruby-Figueroa, Frank Lipnizki					185
8.4.1.1.	Filtration in the lautering process / René Ruby-Figueroa, Frank Lipnizki					187
8.4.1.2.	Beer clarification / René Ruby-Figueroa, Frank Lipnizki					188
8.4.1.3.	Dealcoholization of beer / René Ruby-Figueroa, Frank Lipnizki					190
8.4.1.4.	Beer from tank bottoms / René Ruby-Figueroa, Frank Lipnizki					193
8.5.	Conclusions and outlook / René Ruby-Figueroa, Frank Lipnizki					194
8.5.1.	Acknowledgements / René Ruby-Figueroa, Frank Lipnizki					195
8.6.	References / René Ruby-Figueroa, Frank Lipnizki					195
9.	Processing of stevioside using membrane-based separation processes / René Ruby-Figueroa, Frank Lipnizki					201
9.1.	Introduction / Sourav Mondal, Sirshendu De					201
9.2.	Physical and biological properties of steviol glycosides / Sirshendu De, Sourav Mondal					203
9.3.	Extraction methods of steviol glycosides / Sourav Mondal, Sirshendu De					205
9.3.1.	Ion-exchange / Sourav Mondal, Sirshendu De					205
9.3.2.	Solvent extraction / Sirshendu De, Sourav Mondal					205
9.3.3.	Extraction by chelating agents / Sirshendu De, Sourav Mondal					206
9.3.4.	Adsorption and chromatographic separation / Sirshendu De, Sourav Mondal					206
9.3.5.	Ultrasonic extraction / Sourav Mondal, Sirshendu De					206
9.3.6.	Microwave-assisted extraction / Sourav Mondal, Sirshendu De					206
9.3.7.	Super critical fluid extraction (SCFE) / Sourav Mondal, Sirshendu De					206
9.4.	State-of-the-art membrane-based processes / Sirshendu De, Sourav Mondal					207
9.5.	Detailed membrane-based clarification processes / Sourav Mondal, Sirshendu De					208
9.5.1.	Hot water extraction / Sourav Mondal, Sirshendu De					208
9.5.2.	Selection of operating conditions and membrane / Sirshendu De, Sourav Mondal					212
9.5.3.	Crossflow ultrafiltration / Sourav Mondal, Sirshendu De					217
9.5.4.	Nanofiltration / Sourav Mondal, Sirshendu De					220
9.5.5.	Diafiltration / Sourav Mondal, Sirshendu De					222
9.6.	References / Sourav Mondal, Sirshendu De					226
10.	Production of value-added soy protein products by membrane-based operations / Sourav Mondal, Sirshendu De					233
10.1.	Introduction / Martin Mondor					233
10.1.1.	Soy as the most important source of plant protein ingredients / Martin Mondor					233
10.1.2.	Production of soy protein isolates by isoelectric precipitation / Martin Mondor					233
10.1.3.	Soy bioactive peptides / Martin Mondor					234
10.2.	Membrane technologies in the processing of soy protein products / Martin Mondor					235
10.2.1.	Ultrafiltration / Martin Mondor					236
10.2.1.1.	Membranes / Martin Mondor					237
10.2.1.2.	Membrane fouling / Martin Mondor					237
10.2.1.3.	Operating variables / Martin Mondor					238
10.2.2.	Electrodialysis / Martin Mondor					239
10.2.2.1.	Conventional electrodialysis / Martin Mondor					239
10.2.2.2.	Bipolar membrane electrodialysis / Martin Mondor					241
10.2.3.	Integrated electrodialysis-ultrafiltration process / Martin Mondor					243
10.3.	Production of soy protein isolates by membrane technologies / Martin Mondor					244
10.3.1.	Ultrafiltration / Martin Mondor					244
10.3.1.1.	Removal of undesirable components of soy protein extracts / Martin Mondor					245
10.3.1.2.	Production of soy protein isolate with a high amount of isoflavones / Martin Mondor					246
10.3.1.3.	Functionality of soy protein isolate produced by ultrafiltration / Martin Mondor					247
10.3.2.	Electrodialysis with bipolar membranes / Martin Mondor					249
10.3.3.	Electrodialysis with bipolar membranes in combination with ultrafiltration-diafiltration / Martin Mondor					251
10.4.	Separation of soy peptides by membrane technologies / Martin Mondor					254
10.4.1.	Ultrafiltration / Martin Mondor					255
10.4.2.	Integrated electrodialysis ultrafiltration approach / Martin Mondor					258
10.5.	Concluding remarks and perspectives / Martin Mondor					261
10.5.1.	Acknowledegments / Martin Mondor					262
10.6.	References / Martin Mondor					262
11.	Concentration of polyphenols by integrated membrane operations / Martin Mondor					269
11.1.	Introduction / Iren Tsibranska, Bartosz Tylkowski					269
11.1.1.	Beneficial effects of polyphenols / Iren Tsibranska, Bartosz Tylkowski					270
11.1.2.	Separation/concentration of polyphenols by traditional methods / Iren Tsibranska, Bartosz Tylkowski					270
11.1.2.1.	Separation of polyphenols at laboratory scale / Bartosz Tylkowski, Iren Tsibranska					271
11.1.2.2.	Concentration of polyphenols at industrial scale / Bartosz Tylkowski, Iren Tsibranska					272
11.2.	Concentration of polyphenols by integrated membrane operations / Iren Tsibranska, Bartosz Tylkowski					272
11.2.1.	Membrane processes for concentration of plant extracts / Iren Tsibranska, Bartosz Tylkowski					273
11.2.2.	Membrane processes for concentration of juices / Bartosz Tylkowski, Iren Tsibranska					281
11.2.3.	Membrane processes for recovery/concentration of polyphenols from industrial waste waters (WW) / Iren Tsibranska, Bartosz Tylkowski					281
11.3.	References / Iren Tsibranska, Bartosz Tylkowski					289
12.	Valorization of food processing streams for obtaining extracts enriched in biologically active compounds / Bartosz Tylkowski, Iren Tsibranska					295
12.1.	Introduction / Joao G. Crespo, Carla Brazinha					295
12.2.	Market of the natural extracts ingredients / Carla Brazinha, Joao G. Crespo					295
12.3.	Production of natural extracts process and final product requirements / Carla Brazinha, Joao G. Crespo					297
12.4.	Fractionation, concentration and purification of BAC with membrane-processing techniques / Joao G. Crespo, Carla Brazinha					300
12.4.1.	Fractionation with pervaporation/vapor permeation / Carla Brazinha, Joao G. Crespo					300
12.4.2.	Extract fractionation and purification by nanofiltration / Carla Brazinha, Joao G. Crespo					302
12.5.	Concluding remarks / Carla Brazinha, Joao G. Crespo					306
12.6.	References / Joao G. Crespo, Carla Brazinha					306
13.	Biocatalytic membrane reactors for the production of nutraceuticals / Carla Brazinha, Joao G. Crespo					311
13.1.	Introduction / Lidietta Giorno, Emma Piacentini, Rosalinda Mazzei					311
13.2.	General aspects / Rosalinda Mazzei, Lidietta Giorno, Emma Piacentini					313
13.3.	Applications / Rosalinda Mazzei, Lidietta Giorno, Emma Piacentini					316
13.3.1.	Starch sugars / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini					317
13.3.2.	Fruit juices processing / Emma Piacentini, Lidietta Giorno, Rosalinda Mazzei					317
13.3.3.	Production of functional molecules and spices / Emma Piacentini, Lidietta Giorno, Rosalinda Mazzei					318
13.3.4.	Fats and oils / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini					318
13.3.5.	Alcoholic beverages / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini					318
13.3.6.	Water purification for food production / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini					319
13.4.	Conclusions / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini					321
13.5.	References / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini					322
14.	Membrane emulsification in integrated processes for innovative food / Emma Piacentini, Rosalinda Mazzei, Lidietta Giorno					323
14.1.	Introduction / Catherine Charcosset					323
14.2.	Membrane emulsification / Catherine Charcosset					324
14.2.1.	Configurations / Catherine Charcosset					324
14.2.2.	Membranes / Catherine Charcosset					326
14.2.3.	Influence of parameters / Catherine Charcosset					327
14.3.	Applications / Catherine Charcosset					328
14.3.1.	Simple emulsions / Catherine Charcosset					328
14.3.2.	Multiple emulsions / Catherine Charcosset					329
14.3.3.	Encapsulation / Catherine Charcosset					330
14.3.4.	Aerated food gels / Catherine Charcosset					331
14.4.	Integrated processes / Catherine Charcosset					331
14.4.1.	Beverages / Catherine Charcosset					331
14.4.2.	Dairy products / Catherine Charcosset					332
14.5.	Conclusions / Catherine Charcosset					334
14.6.	References / Catherine Charcosset					334
15.	Electrodialysis in integrated processes for food applications / Catherine Charcosset					339
15.1.	Introduction / Hélène Roux-de Balmann					339
15.2.	Principle of electrodialysis / Hélène Roux-de Balmann					339
15.2.1.	Conventional electrodialysis (EDC) / Hélène Roux-de Balmann					339
15.2.1.1.	Membranes and stacks / Hélène Roux-de Balmann					339
15.2.1.2.	Transfer mechanisms and modeling / Hélène Roux-de Balmann					341
15.2.2.	Electrodialysis with bipolar membranes (EDBM) / Hélène Roux-de Balmann					343
15.2.2.1.	Membranes and stacks / Hélène Roux-de Balmann					343
15.3.	Food applications / Hélène Roux-de Balmann					345
15.3.1.	Whey / Hélène Roux-de Balmann					345
15.3.2.	Sugar and beverages industry / Hélène Roux-de Balmann					346
15.3.3.	Wine / Hélène Roux-de Balmann					348
15.3.4.	Organic acids / Hélène Roux-de Balmann					350
15.4.	References / Hélène Roux-de Balmann					351
	Index / Hélène Roux-de Balmann					353

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Description 1 online resource (376 pages) Contents Preface; Author index; 1 Membrane applications in agro-industry; 1.1 Introduction; 1.2 Membranes in biorefinery; 1.2.1 What is biorefinery?; 1.2.2 Mild extraction techniques; 1.2.3 Use of membranes in biorefinery; 1.2.3.1 Crossflow; 1.2.3.2 Cross-rotation (CR) filtration; 1.2.3.3 Rotating membranes; 1.2.3.4 Vibrational membranes; 1.2.4 Removing minerals from road-side grass; 1.2.5 Biofuel including microalgae; 1.3 Membranes in vegetable oils and fats; 1.3.1 Membrane technology applied to vegetable oils; 1.3.2 Solvent recovery and reuse; 1.3.3 Wax removal and/or recovery; 1.3.4 Goodies in oil 1.4 Application scale and outlook1.4.1 Application scale; 1.4.2 Outlook; 1.5 References; 2 Process intensification in integrated membrane processes; 2.1 Introduction; 2.1.1 Background: process intensification; 2.1.2 Membranes and process intensification; 2.2 Synthesis/design of membrane-assisted PI -- overview and concepts; 2.2.1 Mathematical formulation of the PI synthesis problem; 2.2.2 PI synthesis based on the decomposition approach; 2.2.3 Phenomena as building blocks for process synthesis; 2.2.4 Connection of phenomena; 2.3 Synthesis/design of membrane-assisted PI -- workflow 2.3.1 Steps of the general workflow2.3.1.1 Step 1: Define problem; 2.3.1.2 Step A2: Analyze the process; 2.3.1.3 B2: Identify and analyze necessary tasks to achieve the process target; 2.3.1.4 Step 6: Solve the reduced optimization problem and validate most promising; 2.3.2 KBS workflow; 2.3.3 UBS workflow; 2.3.3.1 Step U2: Collect PI equipment; 2.3.3.2 Step U3: Select and develop models; 2.3.3.3 Step U4: Generate feasible flowsheet options; 2.3.3.4 Step U5: Fast screening for process constraints; 2.3.4 PBS workflow; 2.3.4.1 Step P3: Identification of desirable phenomena 2.3.4.2 Step P4: Generate feasible operation/flowsheet options2.3.4.3 Step P5: Fast screening for process constraints; 2.4 Synthesis/design of membrane-assisted PI -- sub-algorithms, supporting methods and tools; 2.4.1 Sub-algorithms; 2.4.2 Supporting methods and tools; 2.4.2.1 Knowledge base tool; 2.4.2.2 Model library; 2.4.2.3 Method based on thermodynamic insights; 2.4.2.4 Driving force method; 2.4.2.5 Extended Kremser method; 2.4.2.6 Additional tools; 2.5 Conceptual example; 2.5.1 Step 1: Define problem; 2.5.2 Step A2: Analyze the process; 2.5.3 Result of the PBS workflow 2.5.3.1 Step P3: Identification of desirable phenomena2.5.3.2 Step P4: Generate feasible operation/flowsheet options; 2.5.3.3 Step P5: Fast screening for process constraints; 2.5.3.4 Step 6: Solve the reduced optimization problem and validate most promising; 2.5.4 Comparison of solutions obtained from PBS, KBS and UBS; 2.5.4.1 Result of the KBS workflow; 2.5.4.2 Result of the UBS workflow; 2.5.4.3 Comparison of the results; 2.6 Conclusions; 2.7 References; 3 Integrated membrane operations in fruit juice processing; 3.1 Introduction; 3.2 Clarification of fruit juices Summary Membranes are the most effective separation processes with practically unlimited selectivity of separation and seem to be very promising and profitable in designing of the innovative Clean Technologies, which will become inevitably necessary on the long run. An introduction to integrated membrane operations is followd by applications in the several industries of the food sector Notes 3.3 Concentration of fruit juices Bibliography Includes bibliographical references and index Notes In English Print version record Subject Membranes (Technology) Membrane separation -- Industrial applications Membrane reactors. Food industry and trade SCIENCE -- Chemistry -- Industrial & Technical. TECHNOLOGY & ENGINEERING -- Chemical & Biochemical. Food industry and trade Membrane reactors Membranes (Technology) Membranverfahren Getränkeherstellung Prozessoptimierung Lebensmitteltechnologie Form Electronic book Author Cassano, Alfredo. Charcosset, Catherine. Conidi, Carmela Crespo, João G. (João Goulão) Cuperus, F. Petrus De, Sirshendu. Drioli, E. Franken, A. C. M. (Ton) Gani, R. (Rafiqul) Gésan-Guiziou, Genevieve Giorno, Lidietta. Jiao, Bining Lipnizki, Frank Lutze, Philip Mietton Peuchot, Martine Mondor, Martin Mucchetti, Germano Roux-de Balmann, Hélène Ruby Figueroa, René Tsibranska, Irene Tylkowski, Bartosz. Mondal, Sourav Brazinha, Carla El Rayess, Youssef Mazzei, Rosalinda Piacentini, Emma ISBN 9783110285666 3110285665 9781523100491 1523100494 3110284677 9783110284676 3110285673 9783110285673 9781306429719 1306429714

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