Membrane Processing of Liquid Foods and Bioproducts |
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| Editor:
| Jaeger, Henry
Schluter, Oliver |
| Series title: | Contemporary Food Engineering Ser. |
| ISBN: | 978-1-4987-9973-7 |
| Publication Date: | Jul 2018 |
| Publisher: | CRC Press LLC
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| Book Format: | Digital (delivered electronically) |
| List Price: | USD $199.95 |
Book Description:
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A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through semipermeable polymeric or inorganic membranes. Membrane process separations are low energy, relatively easy to scale up and gentle on the liquid products. This book covers reviews of the...
More Description
A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through semipermeable polymeric or inorganic membranes. Membrane process separations are low energy, relatively easy to scale up and gentle on the liquid products. This book covers reviews of the progresses in individual membrane technologies, including the basic principles and theories, advances in membrane, design and operation, food and biotechnology applications and trends in developments.