By Adnan Y. Tamime
Chapter 1 improvement of Membrane strategies (pages 1–16): Dr okay. Smith
Chapter 2 ideas of Membrane Filtration (pages 17–51): Dr A. Hausmann, Dr M. C. Duke and Dr?Ing T. Demmer
Chapter three advertisement Membrane expertise (pages 52–72): Dr ok. Smith
Chapter four Membrane Fouling, cleansing and Disinfection (pages 73–106): Ms L. L. A. Koh, Dr M. Ashokkumar and Dr S. E. Kentish
Chapter five common software for the therapy of Effluent and Reuse of Wastewater (pages 107–127): Dr N. A. Milne and Dr S. R. Gray
Chapter 6 Liquid Milk Processing (pages 128–142): Dr G. Gesan?Guiziou
Chapter 7 Membrane Processing of Fermented Milks (pages 143–175): Dr B. Ozer and Dr. A. Y. Tamime
Chapter eight Cheese (pages 176–192): Dr V. V. Mistry
Chapter nine Whey Processing (pages 193–207): Dr L. Ramchandran and Dr T. Vasiljevic
Chapter 10 targeted Milk and Powders (pages 208–224): Dr G. Gesan?Guiziou
Chapter eleven extra purposes of Membrane Filtration in Dairy Processing (pages 225–261): Dr J. A. O'Mahony and Dr J. J. Tuohy
Chapter 12 Fruit Juices (pages 262–280): Dr A. Cassano
Chapter thirteen Beer and Cider (pages 281–315): J. Bergin and Dr J. J. Tuohy
Chapter 14 Wine (pages 316–333): Dr ok. Grainger
Chapter 15 software of Membrane know-how in Vinegar (pages 334–338): Dr F. Lopez
Read or Download Membrane Processing: Dairy and Beverage Applications PDF
Best food science books
Protecting produce safe--from the farm to the fork As well-being- and quality-conscious shoppers more and more search out clean fruit and greens, members within the nutrition offer chain--growers, shippers, processors, and retailers--must be ever more advantageous in safeguarding their items and retaining shoppers.
Even supposing bioactive compounds in milk and dairy items were commonly studied over the last few many years – in particular in human and bovine milks and a few dairy items – only a few guides in this subject can be found, in particular in different dairy species’ milk and their processed dairy items.
Foodstuff protection is a latest notion. Remarkably, it is just within the final two hundred years that such thoughts as foodborne germs, and the technique of battling them (such as antiseptics and refrigeration), were popularised. but within the twenty first Century, shoppers within the built international don't settle for that the meals which they buy and devour may hold a hazard of constructing them in poor health – that our nutrients will be secure is anything all of us take with no consideration.
Brewing fabrics and procedures: a realistic method of Beer Excellence provides a singular method on what is going into beer and the result of the method. From adjuncts to yeast, and from foam to chemometrics, this special approach places caliber at its origin, revealing how the right mix builds to an outstanding beer.
- Detecting allergens in food (2006)
- Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook
- Chopsticks : a cultural and culinary history
- Handbook of Flavor Characterization : Sensory, Chemical and Physiological Techniques
- Membrane Technology and Applications, Third Edition
- Essential oils and waxes
Additional info for Membrane Processing: Dairy and Beverage Applications
15) 32 Membrane Processing – Dairy and Beverage Applications where N is the number of pores per unit membrane area, Lpore is the average pore channel length depending on membrane thickness or the thickness of the active membrane layer for thin film composite membranes and pore tortuosity as discussed before. Under the simplifying assumption that the value for the membrane porosity (ε) is equal to the total surface area covered by cylindrical pores (ε = Nπ r 2 ), which is proportional to the inverse square of the pore diameter (Porter, 1990).
38 Membrane Processing – Dairy and Beverage Applications Steric effects on retention Solute shape and size are the most important parameters influencing process retentivity. An illustrative example for the impact of solute shape on retention is the comparison of two molecules of the same molecular weight but different diameters. A smaller diameter can be related to a more linear shape and a bigger diameter occurs with spherical molecules. The smaller diameter of the linear molecule makes it more likely to snake through pores whereas the bigger diameter of the spherical molecule causes it to be retained.
Apart from osmotic pressure, another factor adding to the chemical potential that needs to be overcome for RO flux to occur is the vapour pressure. The vapour pressure of a liquid is not only determined by its temperature but also the solvent concentration. At equal temperature, as found during RO, the vapour pressure of a solution is less than that of the pure solvent and consequently the vapour pressure on the RO permeate side is higher than on the feed side. Vapour pressure differences have been made useful in rather novel membrane processes that will be discussed later.