Applications of Membrane Technology for Food Processing Industries

1. Auflage 2020
ISBN: 978-0-367-22691-6
Verlag: CRC Press

Buch, Englisch, 274 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 581 g

Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others.

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.

Zielgruppe

Professional Reference

Autoren/Hrsg.

Selvamuthukumaran, M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen

Inhaltsverzeichnis

CONTENTS

Preface ix

About the Editor xi

Contributors xiii

1 Introduction to Membrane Processing 1

Carole C. Tranchant and M. Selvamuthukumaran

2 Frequently Used Membrane Processing Techniques for Food

Manufacturing Industries 45

Ulas Baysan, Necmiye Öznur Coskun, Feyza Elmas, and Mehmet Koç

3 Theoretical Approach behind Membrane Processing Techniques 97

Komal Parmar

4 Deacidification of Fruit Juices by Electrodialysis Techniques 119

M. Selvamuthukumaran

5 Clarification of Fruit Juices and Wine Using Membrane Processing Techniques 129

Ismail Tontul

6 Microfiltration Techniques: Introduction, Engineering Aspects,

Maintenance, and Its Application in Dairy Industries 155

M. Selvamuthukumaran

7 Applications of Membrane Technology in Whey Processing 167

Kirty Pant, Mamta Thakur and Vikas Nanda

8 Membrane Technology for Degumming, Dewaxing and Decolorization

of Crude Oil 201

M. Selvamuthukumaran

9 Retention of Antioxidants by Using Novel Membrane Processing Technique 211

Rahul Shukla, Mayank Handa, and Aakriti Sethi

10 Application of Membrane Processing Techniques in Wastewater

Treatment for Food Industry 229

Rahul Shukla, Farhan Mazahir, Divya Chaturvedi and Vidushi Agarwal

Index 255

Über Autor(innen)

M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.