Membrane processing for dairy ingredient separation
198,00 $

Membrane processing for dairy ingredient separation

JAMES DICKSON, KANG HU


Membrane processing for dairy ingredient separation

JAMES DICKSON, KANG HU

198,00 $ 198,00 $
Régulier: 198,00 $
Rabais: 0,00 $ (0%)
Livre numérique non disponible
Résumé
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.
Détails
Titre
Membrane processing for dairy ingredient separation
Prix
198,00 $
Sujet
Format Poche
Non
Langue
Français/French
Date de publication
2015-06-01
ISBN
9781118590089
Code Interne
2171454
Numéro de produit
2171454
Format numérique
pdf
Protection
Adobe DRM
Entrepôt Numérique
NUMILOG

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