Membrane Processing for Dairy Ingredient Separation

By: Kang Hu (Editor), James Dickson (Editor)

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Hardcover | 10 July 2015 | Edition Number 1

At a Glance

Hardcover
296 Pages

Dimensions(cm)
23.62 x 15.75 x 2.03

Hardcover

$422.75

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This book provides a comprehensive overview of membrane separation processes used in dairy ingredient separation and fractionation. It explores the applications of membrane processes, including pressure driven processes, electrical field driven process, and concentration driven process, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on the new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes. The book addresses technologies that have recently been commercialized, which will attract substantial attention from dairy industries. It also looks at cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future. The contributor team is comprised of individuals with both an educational background in membrane separation and a substantial industrial experience in dairy ingredient processes. The target audience is comprised of professionals such as process engineers and product developers in the dairy and food industries. In addition, university professors and students in food science and engineering can use it as a source of reference material.

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