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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
��2014
Table of Contents
 Prefacev
 Author indexxv
1.Membrane applications in agro-industry1
1.1.Introduction / A.C.M. Franken, F. Petrus Cuperus1
1.2.Membranes in biorefinery / A.C.M. Franken, F. Petrus Cuperus1
1.2.1.What is biorefinery? / A.C.M. Franken, F. Petrus Cuperus1
1.2.2.Mild extraction techniques / A.C.M. Franken, F. Petrus Cuperus2
1.2.3.Use of membranes in biorefinery / A.C.M. Franken, F. Petrus Cuperus4
1.2.3.1.Crossflow / A.C.M. Franken, F. Petrus Cuperus5
1.2.3.2.Cross-rotation (CR) filtration / A.C.M. Franken, F. Petrus Cuperus5
1.2.3.3.Rotating membranes / A.C.M. Franken, F. Petrus Cuperus6
1.2.3.4.Vibrational membranes / A.C.M. Franken, F. Petrus Cuperus7
1.2.4.Removing minerals from road-side grass / A.C.M. Franken, F. Petrus Cuperus10
1.2.5.Biofuel including microalgae / A.C.M. Franken, F. Petrus Cuperus11
1.3.Membranes in vegetable oils and fats / A.C.M. Franken, F. Petrus Cuperus14
1.3.1.Membrane technology applied to vegetable oils / A.C.M. Franken, F. Petrus Cuperus14
1.3.2.Solvent recovery and reuse / A.C.M. Franken, F. Petrus Cuperus16
1.3.3.Wax removal and/or recovery / A.C.M. Franken, F. Petrus Cuperus17
1.3.4.Goodies in oil / A.C.M. Franken, F. Petrus Cuperus18
1.4.Application scale and outlook / A.C.M. Franken, F. Petrus Cuperus20
1.4.1.Application scale / A.C.M. Franken, F. Petrus Cuperus20
1.4.2.Outlook / A.C.M. Franken, F. Petrus Cuperus21
1.5.References / A.C.M. Franken, F. Petrus Cuperus21
2.Process intensification in integrated membrane processes / A.C.M. Franken, F. Petrus Cuperus25
2.1.Introduction / Rafiqul Gani, Philip Lutze25
2.1.1.Background: process intensification / Rafiqul Gani, Philip Lutze25
2.1.2.Membranes and process intensification / Rafiqul Gani, Philip Lutze26
2.2.Synthesis/design of membrane-assisted PI overview and concepts / Rafiqul Gani, Philip Lutze28
2.2.1.Mathematical formulation of the PI synthesis problem / Rafiqul Gani, Philip Lutze29
2.2.2.PI synthesis based on the decomposition approach / Rafiqul Gani, Philip Lutze31
2.2.3.Phenomena as building blocks for process synthesis / Rafiqul Gani, Philip Lutze31
2.2.4.Connection of phenomena / Rafiqul Gani, Philip Lutze33
2.3.Synthesis/design of membrane-assisted PI workflow / Rafiqul Gani, Philip Lutze34
2.3.1.Steps of the general workflow / Rafiqul Gani, Philip Lutze34
2.3.1.1.Step 1: Define problem / Rafiqul Gani, Philip Lutze34
2.3.1.2.Step A2: Analyze the process / Rafiqul Gani, Philip Lutze37
2.3.1.3.B2: Identify and analyze necessary tasks to achieve the process target / Rafiqul Gani, Philip Lutze37
2.3.1.4.Step 6: Solve the reduced optimization problem and validate most promising / Rafiqul Gani, Philip Lutze37
2.3.2.KBS workflow / Rafiqul Gani, Philip Lutze38
2.3.3.UBS workflow / Rafiqul Gani, Philip Lutze38
2.3.3.1.Step U2: Collect PI equipment / Rafiqul Gani, Philip Lutze38
2.3.3.2.Step U3: Select and develop models / Rafiqul Gani, Philip Lutze38
2.3.3.3.Step U4: Generate feasible flowsheet options / Philip Lutze, Rafiqul Gani39
2.3.3.4.Step U5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze39
2.3.4.PBSworkflow / Rafiqul Gani, Philip Lutze39
2.3.4.1.Step P3: Identification of desirable phenomena / Rafiqul Gani, Philip Lutze40
2.3.4.2.Step P4: Generate feasible operation/flowsheet options / Rafiqul Gani, Philip Lutze40
2.3.4.3.Step P5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze40
2.4.Synthesis/design of membrane-assisted PI sub-algorithms, supporting methods and tools / Rafiqul Gani, Philip Lutze41
2.4.1.Sub-algorithms / Rafiqul Gani, Philip Lutze41
2.4.2.Supporting methods and tools / Rafiqul Gani, Philip Lutze41
2.4.2.1.Knowledge base tool / Rafiqul Gani, Philip Lutze42
2.4.2.2.Model library / Rafiqul Gani, Philip Lutze42
2.4.2.3.Method based on thermodynamic insights / Rafiqul Gani, Philip Lutze42
2.4.2.4.Driving force method / Rafiqul Gani, Philip Lutze43
2.4.2.5.Extended Kremser method / Rafiqul Gani, Philip Lutze43
2.4.2.6.Additional tools / Rafiqul Gani, Philip Lutze43
2.5.Conceptual example / Rafiqul Gani, Philip Lutze45
2.5.1.Step 1: Define problem / Rafiqul Gani, Philip Lutze45
2.5.2.Step A2: Analyze the process / Rafiqul Gani, Philip Lutze45
2.5.3.Result of the PBS workflow / Rafiqul Gani, Philip Lutze46
2.5.3.1.Step P3: Identification of desirable phenomena / Rafiqul Gani, Philip Lutze46
2.5.3.2.Step P4: Generate feasible operation/flowsheet options / Rafiqul Gani, Philip Lutze48
2.5.3.3.Step P5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze49
2.5.3.4.Step 6: Solve the reduced optimization problem and validate most promising / Rafiqul Gani, Philip Lutze50
2.5.4.Comparison of solutions obtained from PBS, KBS and UBS / Rafiqul Gani, Philip Lutze51
2.5.4.1.Result of the KBS workflow / Rafiqul Gani, Philip Lutze51
2.5.4.2.Result of the UBS workflow / Rafiqul Gani, Philip Lutze53
2.5.4.3.Comparison of the results / Rafiqul Gani, Philip Lutze53
2.6.Conclusions / Rafiqul Gani, Philip Lutze55
2.7.References / Rafiqul Gani, Philip Lutze55
3.Integrated membrane operations in fruit juice processing / Rafiqul Gani, Philip Lutze59
3.1.Introduction / Alfredo Cassano, Enrico Drioli, Carmela Conidi59
3.2.Clarification of fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi59
3.3.Concentration of fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi65
3.3.1.Nanofiltration / Alfredo Cassano, Enrico Drioli, Carmela Conidi65
3.3.2.Reverse osmosis / Alfredo Cassano, Enrico Drioli, Carmela Conidi66
3.3.3.Osmotic distillation / Alfredo Cassano, Enrico Drioli, Carmela Conidi67
3.3.4.Membrane distillation / Alfredo Cassano, Enrico Drioli, Carmela Conidi69
3.4.Integrated membrane operations in fruit juices production / Alfredo Cassano, Enrico Drioli, Carmela Conidi71
3.4.1.Apple juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi71
3.4.2.Red fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi74
3.4.3.Other fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi78
3.4.3.1.Kiwifruit juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi78
3.4.3.2.Cactus pear juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi79
3.4.3.3.Melon juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi81
3.5.Conclusions / Alfredo Cassano, Enrico Drioli, Carmela Conidi81
3.6.References / Alfredo Cassano, Enrico Drioli, Carmela Conidi82
4.Integrated membrane operations in citrus processing / Alfredo Cassano, Enrico Drioli, Carmela Conidi87
4.1.Introduction / Bining Jiao, Alfredo Cassano87
4.2.Clarification of citrus juices / Bining Jiao, Alfredo Cassano89
4.3.Debittering of orange juice / Bining Jiao, Alfredo Cassano92
4.4.Concentration of citrus juices / Bining Jiao, Alfredo Cassano93
4.4.1.Reverse osmosis / Bining Jiao, Alfredo Cassano93
4.4.2.Membrane distillation and osmotic distillation / Bining Jiao, Alfredo Cassano95
4.5.Recovery of aroma compounds / Bining Jiao, Alfredo Cassano102
4.6.Treatment of citrus by-products / Bining Jiao, Alfredo Cassano103
4.7.Concluding remarks / Bining Jiao, Alfredo Cassano108
4.8.References / Bining Jiao, Alfredo Cassano109
5.Integrated membrane and conventional processes applied to milk processing / Alfredo Cassano, Bining Jiao113
5.1.Introduction / Germano Mucchetti113
5.2.Fluid milk / Germano Mucchetti114
5.2.1.MF and bacterial removal / Germano Mucchetti114
5.2.2.MF, somatic cells and enzyme removal / Germano Mucchetti118
5.2.3.Membrane reactors for free lactose milk / Germano Mucchetti119
5.2.4.Heat labile ingredients sterilization (MF/UF) and addition to heat-treated milk during packaging / Germano Mucchetti120
5.3.Cheese milk / Germano Mucchetti121
5.3.1.Reverse osmosis application to cheese milk / Germano Mucchetti121
5.3.2.Cheese milk concentration / Germano Mucchetti121
5.3.3.Cheese milk medium and high concentration / Germano Mucchetti122
5.3.4.Cheese milk standardization / Germano Mucchetti123
5.3.5.Cream concentration by UF for mascarpone cheese / Germano Mucchetti125
5.3.6.Cheese brine treatment / Germano Mucchetti127
5.4.Conclusions / Germano Mucchetti128
5.5.References / Germano Mucchetti128
6.Integrated membrane operations in whey processing / Germano Mucchetti133
6.1.Introduction / Geneviève Gésan-Guiziou133
6.2.Whey types and composition / Geneviève Gésan-Guiziou133
6.3.Concentration and demineralization of whey / Geneviève Gésan-Guiziou135
6.4.Concentration of serum proteins / Geneviève Gésan-Guiziou138
6.5.Fractionation of individual serum proteins / Geneviève Gésan-Guiziou141
6.6.Development of new value-added products from whey / Geneviève Gésan-Guiziou143
6.7.Conclusions and challenges / Geneviève Gésan-Guiziou144
6.8.References / Geneviève Gésan-Guiziou145
7.Integrated membrane processes in winemaking / Geneviève Gésan-Guiziou147
7.1.Introduction / Martine Mietton-Peuchot, Youssef El Rayess147
7.2.Crossflow microfiltration for must, wine and lees clarification / Martine Mietton-Peuchot, Youssef El Rayess148
7.3.Electrodialysis and bipolar electrodialysis / Martine Mietton-Peuchot, Youssef El Rayess152
7.4.UF and NF for reduction of must sugars / Martine Mietton-Peuchot, Youssef El Rayess156
7.5.RO and NF for sugar must concentration / Martine Mietton-Peuchot, Youssef El Rayess157
7.6.RO, NF and MC for wine dealcoholization / Martine Mietton-Peuchot, Youssef El Rayess158
7.7.Gas control by membrane processes / Martine Mietton-Peuchot, Youssef El Rayess160
7.8.References / Martine Mietton-Peuchot, Youssef El Rayess161
8.Membrane operations in the sugar and brewing industry / Martine Mietton-Peuchot, Youssef El Rayess163
8.1.Introduction / René Ruby-Figueroa, Frank Lipnizki163
8.2.Beet and cane sugar production / René Ruby-Figueroa, Frank Lipnizki163
8.2.1.Membrane applications on beet sugar production / René Ruby-Figueroa, Frank Lipnizki164
8.2.1.1.Sugar beet press water and pulp recycling / René Ruby-Figueroa, Frank Lipnizki165
8.2.1.2.Raw juice purification / René Ruby-Figueroa, Frank Lipnizki167
8.2.1.3.Demineralization of beet juice / René Ruby-Figueroa, Frank Lipnizki172
8.2.1.4.Preconcentration of thin juice / René Ruby-Figueroa, Frank Lipnizki173
8.3.Membrane application in cane sugar production / René Ruby-Figueroa, Frank Lipnizki175
8.3.1.Raw sugar cane juice purification / René Ruby-Figueroa, Frank Lipnizki176
8.3.2.Concentration of clarified cane juice / René Ruby-Figueroa, Frank Lipnizki181
8.3.3.Molasses treatment / René Ruby-Figueroa, Frank Lipnizki181
8.3.4.Decolorization of remelted raw sugar / René Ruby-Figueroa, Frank Lipnizki182
8.4.The brewing industry / René Ruby-Figueroa, Frank Lipnizki183
8.4.1.Membrane applications in the brewing process / René Ruby-Figueroa, Frank Lipnizki185
8.4.1.1.Filtration in the lautering process / René Ruby-Figueroa, Frank Lipnizki187
8.4.1.2.Beer clarification / René Ruby-Figueroa, Frank Lipnizki188
8.4.1.3.Dealcoholization of beer / René Ruby-Figueroa, Frank Lipnizki190
8.4.1.4.Beer from tank bottoms / René Ruby-Figueroa, Frank Lipnizki193
8.5.Conclusions and outlook / René Ruby-Figueroa, Frank Lipnizki194
8.5.1.Acknowledgements / René Ruby-Figueroa, Frank Lipnizki195
8.6.References / René Ruby-Figueroa, Frank Lipnizki195
9.Processing of stevioside using membrane-based separation processes / René Ruby-Figueroa, Frank Lipnizki201
9.1.Introduction / Sourav Mondal, Sirshendu De201
9.2.Physical and biological properties of steviol glycosides / Sirshendu De, Sourav Mondal203
9.3.Extraction methods of steviol glycosides / Sourav Mondal, Sirshendu De205
9.3.1.Ion-exchange / Sourav Mondal, Sirshendu De205
9.3.2.Solvent extraction / Sirshendu De, Sourav Mondal205
9.3.3.Extraction by chelating agents / Sirshendu De, Sourav Mondal206
9.3.4.Adsorption and chromatographic separation / Sirshendu De, Sourav Mondal206
9.3.5.Ultrasonic extraction / Sourav Mondal, Sirshendu De206
9.3.6.Microwave-assisted extraction / Sourav Mondal, Sirshendu De206
9.3.7.Super critical fluid extraction (SCFE) / Sourav Mondal, Sirshendu De206
9.4.State-of-the-art membrane-based processes / Sirshendu De, Sourav Mondal207
9.5.Detailed membrane-based clarification processes / Sourav Mondal, Sirshendu De208
9.5.1.Hot water extraction / Sourav Mondal, Sirshendu De208
9.5.2.Selection of operating conditions and membrane / Sirshendu De, Sourav Mondal212
9.5.3.Crossflow ultrafiltration / Sourav Mondal, Sirshendu De217
9.5.4.Nanofiltration / Sourav Mondal, Sirshendu De220
9.5.5.Diafiltration / Sourav Mondal, Sirshendu De222
9.6.References / Sourav Mondal, Sirshendu De226
10.Production of value-added soy protein products by membrane-based operations / Sourav Mondal, Sirshendu De233
10.1.Introduction / Martin Mondor233
10.1.1.Soy as the most important source of plant protein ingredients / Martin Mondor233
10.1.2.Production of soy protein isolates by isoelectric precipitation / Martin Mondor233
10.1.3.Soy bioactive peptides / Martin Mondor234
10.2.Membrane technologies in the processing of soy protein products / Martin Mondor235
10.2.1.Ultrafiltration / Martin Mondor236
10.2.1.1.Membranes / Martin Mondor237
10.2.1.2.Membrane fouling / Martin Mondor237
10.2.1.3.Operating variables / Martin Mondor238
10.2.2.Electrodialysis / Martin Mondor239
10.2.2.1.Conventional electrodialysis / Martin Mondor239
10.2.2.2.Bipolar membrane electrodialysis / Martin Mondor241
10.2.3.Integrated electrodialysis-ultrafiltration process / Martin Mondor243
10.3.Production of soy protein isolates by membrane technologies / Martin Mondor244
10.3.1.Ultrafiltration / Martin Mondor244
10.3.1.1.Removal of undesirable components of soy protein extracts / Martin Mondor245
10.3.1.2.Production of soy protein isolate with a high amount of isoflavones / Martin Mondor246
10.3.1.3.Functionality of soy protein isolate produced by ultrafiltration / Martin Mondor247
10.3.2.Electrodialysis with bipolar membranes / Martin Mondor249
10.3.3.Electrodialysis with bipolar membranes in combination with ultrafiltration-diafiltration / Martin Mondor251
10.4.Separation of soy peptides by membrane technologies / Martin Mondor254
10.4.1.Ultrafiltration / Martin Mondor255
10.4.2.Integrated electrodialysis ultrafiltration approach / Martin Mondor258
10.5.Concluding remarks and perspectives / Martin Mondor261
10.5.1.Acknowledegments / Martin Mondor262
10.6.References / Martin Mondor262
11.Concentration of polyphenols by integrated membrane operations / Martin Mondor269
11.1.Introduction / Iren Tsibranska, Bartosz Tylkowski269
11.1.1.Beneficial effects of polyphenols / Iren Tsibranska, Bartosz Tylkowski270
11.1.2.Separation/concentration of polyphenols by traditional methods / Iren Tsibranska, Bartosz Tylkowski270
11.1.2.1.Separation of polyphenols at laboratory scale / Bartosz Tylkowski, Iren Tsibranska271
11.1.2.2.Concentration of polyphenols at industrial scale / Bartosz Tylkowski, Iren Tsibranska272
11.2.Concentration of polyphenols by integrated membrane operations / Iren Tsibranska, Bartosz Tylkowski272
11.2.1.Membrane processes for concentration of plant extracts / Iren Tsibranska, Bartosz Tylkowski273
11.2.2.Membrane processes for concentration of juices / Bartosz Tylkowski, Iren Tsibranska281
11.2.3.Membrane processes for recovery/concentration of polyphenols from industrial waste waters (WW) / Iren Tsibranska, Bartosz Tylkowski281
11.3.References / Iren Tsibranska, Bartosz Tylkowski289
12.Valorization of food processing streams for obtaining extracts enriched in biologically active compounds / Bartosz Tylkowski, Iren Tsibranska295
12.1.Introduction / Joao G. Crespo, Carla Brazinha295
12.2.Market of the natural extracts ingredients / Carla Brazinha, Joao G. Crespo295
12.3.Production of natural extracts process and final product requirements / Carla Brazinha, Joao G. Crespo297
12.4.Fractionation, concentration and purification of BAC with membrane-processing techniques / Joao G. Crespo, Carla Brazinha300
12.4.1.Fractionation with pervaporation/vapor permeation / Carla Brazinha, Joao G. Crespo300
12.4.2.Extract fractionation and purification by nanofiltration / Carla Brazinha, Joao G. Crespo302
12.5.Concluding remarks / Carla Brazinha, Joao G. Crespo306
12.6.References / Joao G. Crespo, Carla Brazinha306
13.Biocatalytic membrane reactors for the production of nutraceuticals / Carla Brazinha, Joao G. Crespo311
13.1.Introduction / Lidietta Giorno, Emma Piacentini, Rosalinda Mazzei311
13.2.General aspects / Rosalinda Mazzei, Lidietta Giorno, Emma Piacentini313
13.3.Applications / Rosalinda Mazzei, Lidietta Giorno, Emma Piacentini316
13.3.1.Starch sugars / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini317
13.3.2.Fruit juices processing / Emma Piacentini, Lidietta Giorno, Rosalinda Mazzei317
13.3.3.Production of functional molecules and spices / Emma Piacentini, Lidietta Giorno, Rosalinda Mazzei318
13.3.4.Fats and oils / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini318
13.3.5.Alcoholic beverages / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini318
13.3.6.Water purification for food production / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini319
13.4.Conclusions / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini321
13.5.References / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini322
14.Membrane emulsification in integrated processes for innovative food / Emma Piacentini, Rosalinda Mazzei, Lidietta Giorno323
14.1.Introduction / Catherine Charcosset323
14.2.Membrane emulsification / Catherine Charcosset324
14.2.1.Configurations / Catherine Charcosset324
14.2.2.Membranes / Catherine Charcosset326
14.2.3.Influence of parameters / Catherine Charcosset327
14.3.Applications / Catherine Charcosset328
14.3.1.Simple emulsions / Catherine Charcosset328
14.3.2.Multiple emulsions / Catherine Charcosset329
14.3.3.Encapsulation / Catherine Charcosset330
14.3.4.Aerated food gels / Catherine Charcosset331
14.4.Integrated processes / Catherine Charcosset331
14.4.1.Beverages / Catherine Charcosset331
14.4.2.Dairy products / Catherine Charcosset332
14.5.Conclusions / Catherine Charcosset334
14.6.References / Catherine Charcosset334
15.Electrodialysis in integrated processes for food applications / Catherine Charcosset339
15.1.Introduction / Hélène Roux-de Balmann339
15.2.Principle of electrodialysis / Hélène Roux-de Balmann339
15.2.1.Conventional electrodialysis (EDC) / Hélène Roux-de Balmann339
15.2.1.1.Membranes and stacks / Hélène Roux-de Balmann339
15.2.1.2.Transfer mechanisms and modeling / Hélène Roux-de Balmann341
15.2.2.Electrodialysis with bipolar membranes (EDBM) / Hélène Roux-de Balmann343
15.2.2.1.Membranes and stacks / Hélène Roux-de Balmann343
15.3.Food applications / Hélène Roux-de Balmann345
15.3.1.Whey / Hélène Roux-de Balmann345
15.3.2.Sugar and beverages industry / Hélène Roux-de Balmann346
15.3.3.Wine / Hélène Roux-de Balmann348
15.3.4.Organic acids / Hélène Roux-de Balmann350
15.4.References / Hélène Roux-de Balmann351
 Index / Hélène Roux-de Balmann353
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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 Print version record
Subject Food industry and trade.
Membrane reactors.
Membrane separation -- Industrial applications.
Membranes (Technology)
Form Electronic book
Author Brazinha, Carla
Cassano, Alfredo.
Charcosset, Catherine.
Conidi, Carmela
Crespo, João G. (João Goulão)
Cuperus, F. Petrus
De, Sirshendu.
Drioli, E.
El Rayess, Youssef
Franken, A. C. M. (Ton)
Gani, R. (Rafiqul)
Gésan-Guiziou, Genevieve
Giorno, Lidietta.
Jiao, Bining
Lipnizki, Frank.
Lutze, Philip.
Mazzei, Rosalinda
Mietton Peuchot, Martine
Mondal, Sourav.
Mondor, Martin
Mucchetti, Germano
Piacentini, Emma
Roux-de Balmann, Hélène
Ruby Figueroa, René
Tsibranska, Irene
Tylkowski, Bartosz.
ISBN 1306429714
1523100494 (electronic bk.)
3110284677
3110285665 (electronic bk.)
3110285673
9781306429719
9781523100491 (electronic bk.)
9783110284676
9783110285666 (electronic bk.)
9783110285673