Membrane processing for dairy ingredient separation
Material type: TextPublication details: United Kingdom Wiley Blackwell 2015Description: 275pISBN:- 9781118590171
- 637 HUK/ME
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Books | CDST Pookode | 637 HUK/ME (Browse shelf(Opens below)) | Available | DST513 |
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636.214 SWA/FA Farm women empowerment through dairy co-operative societies | 636.2142 ROY/DA Dairy Animal Production | 637 BOW/DA Dairy engineering | 637 HUK/ME Membrane processing for dairy ingredient separation | 637 JEN/PR Principles of Dairy Chemistry | 637 MAT/TE Textbook of Dairy Chemistry | 637 RAM/HA Handbook of Dairy Foods Analysis |
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
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