Volume 1 Membrane Systems in the Food Production: Volume 1: Dairy, Wine, and Oil Processing

Published by De Gruyter 2021

Volume 1 Membrane Systems in the Food Production

Volume 1: Dairy, Wine, and Oil Processing

Part of the multi-volume work Membrane Systems in the Food Production

In the series De Gruyter STEM

https://doi.org/10.1515/9783110742992

Overview
Contents

About this book

The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact.

Volume 1. Dairy, Wine and Oil Processing.

Volume 2. Wellness Ingredients and Juice Processing.

Provides a new technological approach using process intensification strategy.

Highlights recent developments through the implementation of membrane operations in integrated systems.

Author / Editor information

Alfredo Cassano and Enrico Drioli, University of Calabria, Rende, Italy.

Topics

Frontmatter Publicly Available Download PDF	I
Contents Publicly Available Download PDF	V
Dairy, wine, and sugar processing
Chapter 1 Integrated membrane and conventional processes applied to milk processing Marcello Alinovi and Germano Mucchetti Requires Authentication Unlicensed Licensed Download PDF	1
Chapter 2 Integrated membrane operations in whey processing Geneviève Gésan-Guiziou Requires Authentication Unlicensed Licensed Download PDF	31
Chapter 3 Integrated membrane processes in winemaking Youssef El Rayess and Martine Mietton-Peuchot Requires Authentication Unlicensed Licensed Download PDF	49
Chapter 4 Membrane-based beverage dealcoholization E. Ratnaningsih, H. Julian, K. Khoiruddin, D. Mangindaan and I. G. Wenten Requires Authentication Unlicensed Licensed Download PDF	69
Chapter 5 Membrane operations in the sugar and brewing industry Frank Lipnizki and René Ruby Figueroa Requires Authentication Unlicensed Licensed Download PDF	95
Chapter 6 Processing of stevioside using membrane-based separation processes Sourav Mondal and Sirshendu De Requires Authentication Unlicensed Licensed Download PDF	145
Chapter 7 Electrodialysis in integrated processes for food applications Hélène Roux-de Balmann and Sylvain Galier Requires Authentication Unlicensed Licensed Download PDF	187
Vegetable oil processing and aroma recovery
Chapter 8 Processing of vegetable oils by membrane technology José Marchese, Juan J. Torres, Cecilia L. Pagliero and Nelio A. Ochoa Requires Authentication Unlicensed Licensed Download PDF	215
Chapter 9 Pervaporation in food processing Roberto Castro-Muñoz and Grzegorz Boczkaj Requires Authentication Unlicensed Licensed Download PDF	271
Index Requires Authentication Unlicensed Licensed Download PDF	297

(Deutsch)

Language: English
Publisher: De Gruyter
Audience: Professionals, researchers and students of Chemical and Food Process Engineering, Materials Sciences, Biotechnology.
Pages
- Front matter: 6
- Main content: 300
Illustrations
- Illustrations: 28
- Coloured Illustrations: 57
- Tables: 37
Keywords: Lebensmittel; Materialwissenschaft; Membran; Verfahrenstechnik

eBook

Published: July 19, 2021
ISBN: 9783110742992

Paperback

Published: July 19, 2021
ISBN: 9783110742886