Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages.
Key Features:
- Deals with the retention of antioxidants by using novel membrane processing techniques
- Includes the application of membrane processing techniques in whey processing
- Explains the method for degumming, dewaxing and decolorization of edible crude oils
- Narrates application of membrane processing techniques in waste water treatment for efficient use
Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach.
In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.
Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages.
Key Features:
- Deals with the retention of antioxidants by using novel membrane processing techniques
- Includes the application of membrane processing techniques in whey processing
- Explains the method for degumming, dewaxing and decolorization of edible crude oils
- Narrates application of membrane processing techniques in waste water treatment for efficient use
Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach.
In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.