Engineering Aspects of Membrane Separation and Application in Food Processing
Edited by Gyula Vatai, Erika Bekassy-Molnar, Robert W. Field, Frank Lipnizki
Series Editor: Da-Wen Sun
CRC Press – 2014 – 584 pages
Series: Contemporary Food Engineering
During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes.
Basic Principles of Membrane Separation Processes. Applications of Membrane Separations in Food Processing. Design, Development and Optimization of Complex Separation Processes.