Membrane Separation Processes in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for membrane separation unit operations, including ultrafiltration, microfiltration, nanofiltration, reverse osmosis, electrodialysis, etc. These processes and unit operations are very important in the manufacture of products such as dairy products, fruit juices, beverages, refining of edible oils and sugar. Sections cover Different membrane separation operations, Application of membrane separations in the food industry, and Design, control and efficiency of membrane separation systems.
All chapters emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and the relevant processing equipment to membrane separation unit operations. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
Table of Contents
1. Principles of membrane separation
Section 1 Different membrane separation operations 2. Ultrafiltration 3. Microfiltration 4. Nanofiltration 5. Reverse osmosis 6. Electrodialysis
Section 2 Application of membrane separations in the food industry 7. Application of membrane separation in the fruit and vegetable juice processing 8. Application of membrane separation in the dairy industry 9. Application of membrane separation in the edible oil industry 10. Application of membrane separation in the sugar industry
Section 3 Design, control and efficiency of membrane separation systems 11. Design and simulation of membrane separation systems
