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E-book

Title Membrane processing for dairy ingredient separation / edited by Kang Hu, James M. Dickson
Published Chichester, West Sussex, UK : IFT Press Wiley Blackwell, 2015
©2015
Online access available from:
Wiley Online Books    View Resource Record  

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Description 1 online resource (xvi, 275 pages) : illustrations
Series IFT Press Series
IFT Press series.
Contents Microfiltration for casein and serum protein separation -- Dairy stream lactose fractionation/concentration using polymeric ultrafiltration membrane -- Membrane fouling: a challenge during dairy ultrafiltration -- Dairy protein fractionation and concentration using charged ultrafiltration membranes -- Demineralization of dairy streams and dairy mineral recovery using nanofiltration -- Development and application of reverse osmosis for separation -- Pervaporative extraction of diary aroma compounds -- Membrane chromatography: current applications, future opportunities, and challenges -- Electrodialysis applications on dairy ingredients separation -- Index
Summary "Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation processes, this book explores various applications such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes. Combining their educational backgrounds and substantial industrial experience in dairy ingredients processes, the authors address cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future. The book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering."-- Provided by publisher
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Dairy processing.
Membranes (Technology)
Food processing plants.
food processing plants.
TECHNOLOGY & ENGINEERING -- Agriculture -- General.
Dairy processing
Food processing plants
Membranes (Technology)
Membranes (Tecnologia)
Genre/Form Llibres electrònics.
Form Electronic book
Author Hu, Kang (Membrane technology expert), editor.
Dickson, James, editor
ISBN 9781118590089
1118590082
9781118590331
1118590333