Record:   Prev Next
作者 Cassano, Alfredo
書名 Integrated Membrane Operations : In the Food Production
出版項 Berlin/Boston : De Gruyter, Inc., 2013
©2014
國際標準書號 9783110285666 (electronic bk.)
9783110284676
book jacket
說明 1 online resource (376 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
附註 Intro -- Preface -- Author index -- 1 Membrane applications in agro-industry -- 1.1 Introduction -- 1.2 Membranes in biorefinery -- 1.2.1 What is biorefinery? -- 1.2.2 Mild extraction techniques -- 1.2.3 Use of membranes in biorefinery -- 1.2.3.1 Crossflow -- 1.2.3.2 Cross-rotation (CR) filtration -- 1.2.3.3 Rotating membranes -- 1.2.3.4 Vibrational membranes -- 1.2.4 Removing minerals from road-side grass -- 1.2.5 Biofuel including microalgae -- 1.3 Membranes in vegetable oils and fats -- 1.3.1 Membrane technology applied to vegetable oils -- 1.3.2 Solvent recovery and reuse -- 1.3.3 Wax removal and/or recovery -- 1.3.4 Goodies in oil -- 1.4 Application scale and outlook -- 1.4.1 Application scale -- 1.4.2 Outlook -- 1.5 References -- 2 Process intensification in integrated membrane processes -- 2.1 Introduction -- 2.1.1 Background: process intensification -- 2.1.2 Membranes and process intensification -- 2.2 Synthesis/design of membrane-assisted PI - overview and concepts -- 2.2.1 Mathematical formulation of the PI synthesis problem -- 2.2.2 PI synthesis based on the decomposition approach -- 2.2.3 Phenomena as building blocks for process synthesis -- 2.2.4 Connection of phenomena -- 2.3 Synthesis/design of membrane-assisted PI - workflow -- 2.3.1 Steps of the general workflow -- 2.3.1.1 Step 1: Define problem -- 2.3.1.2 Step A2: Analyze the process -- 2.3.1.3 B2: Identify and analyze necessary tasks to achieve the process target -- 2.3.1.4 Step 6: Solve the reduced optimization problem and validate most promising -- 2.3.2 KBS workflow -- 2.3.3 UBS workflow -- 2.3.3.1 Step U2: Collect PI equipment -- 2.3.3.2 Step U3: Select and develop models -- 2.3.3.3 Step U4: Generate feasible flowsheet options -- 2.3.3.4 Step U5: Fast screening for process constraints -- 2.3.4 PBS workflow -- 2.3.4.1 Step P3: Identification of desirable phenomena
2.3.4.2 Step P4: Generate feasible operation/flowsheet options -- 2.3.4.3 Step P5: Fast screening for process constraints -- 2.4 Synthesis/design of membrane-assisted PI - sub-algorithms, supporting methods and tools -- 2.4.1 Sub-algorithms -- 2.4.2 Supporting methods and tools -- 2.4.2.1 Knowledge base tool -- 2.4.2.2 Model library -- 2.4.2.3 Method based on thermodynamic insights -- 2.4.2.4 Driving force method -- 2.4.2.5 Extended Kremser method -- 2.4.2.6 Additional tools -- 2.5 Conceptual example -- 2.5.1 Step 1: Define problem -- 2.5.2 Step A2: Analyze the process -- 2.5.3 Result of the PBS workflow -- 2.5.3.1 Step P3: Identification of desirable phenomena -- 2.5.3.2 Step P4: Generate feasible operation/flowsheet options -- 2.5.3.3 Step P5: Fast screening for process constraints -- 2.5.3.4 Step 6: Solve the reduced optimization problem and validate most promising -- 2.5.4 Comparison of solutions obtained from PBS, KBS and UBS -- 2.5.4.1 Result of the KBS workflow -- 2.5.4.2 Result of the UBS workflow -- 2.5.4.3 Comparison of the results -- 2.6 Conclusions -- 2.7 References -- 3 Integrated membrane operations in fruit juice processing -- 3.1 Introduction -- 3.2 Clarification of fruit juices -- 3.3 Concentration of fruit juices -- 3.3.1 Nanofiltration -- 3.3.2 Reverse osmosis -- 3.3.3 Osmotic distillation -- 3.3.4 Membrane distillation -- 3.4 Integrated membrane operations in fruit juices production -- 3.4.1 Apple juice -- 3.4.2 Red fruit juices -- 3.4.3 Other fruit juices -- 3.4.3.1 Kiwifruit juice -- 3.4.3.2 Cactus pear juice -- 3.4.3.3 Melon juice -- 3.5 Conclusions -- 3.6 References -- 4 Integrated membrane operations in citrus processing -- 4.1 Introduction -- 4.2 Clarification of citrus juices -- 4.3 Debittering of orange juice -- 4.4 Concentration of citrus juices -- 4.4.1 Reverse osmosis
4.4.2 Membrane distillation and osmotic distillation -- 4.5 Recovery of aroma compounds -- 4.6 Treatment of citrus by-products -- 4.7 Concluding remarks -- 4.8 References -- 5 Integrated membrane and conventional processes applied to milk processing -- 5.1 Introduction -- 5.2 Fluid milk -- 5.2.1 MF and bacterial removal -- 5.2.2 MF, somatic cells and enzyme removal -- 5.2.3 Membrane reactors for free lactose milk -- 5.2.4 Heat labile ingredients sterilization (MF/UF) and addition to heat-treated milk during packaging -- 5.3 Cheese milk -- 5.3.1 Reverse osmosis application to cheese milk -- 5.3.2 Cheese milk concentration -- 5.3.3 Cheese milk medium and high concentration -- 5.3.4 Cheese milk standardization -- 5.3.5 Cream concentration by UF for mascarpone cheese -- 5.3.6 Cheese brine treatment -- 5.4 Conclusions -- 5.5 References -- 6 Integrated membrane operations in whey processing -- 6.1 Introduction -- 6.2 Whey types and composition -- 6.3 Concentration and demineralization of whey -- 6.4 Concentration of serum proteins -- 6.5 Fractionation of individual serum proteins -- 6.6 Development of new value-added products from whey -- 6.7 Conclusions and challenges -- 6.8 References -- 7 Integrated membrane processes in winemaking -- 7.1 Introduction -- 7.2 Crossflow microfiltration for must, wine and lees clarification -- 7.3 Electrodialysis and bipolar electrodialysis -- 7.4 UF and NF for reduction of must sugars -- 7.5 RO and NF for sugar must concentration -- 7.6 RO, NF and MC for wine dealcoholization -- 7.7 Gas control by membrane processes -- 7.8 References -- 8 Membrane operations in the sugar and brewing industry -- 8.1 Introduction -- 8.2 Beet and cane sugar production -- 8.2.1 Membrane applications on beet sugar production -- 8.2.1.1 Sugar beet press water and pulp recycling -- 8.2.1.2 Raw juice purification
8.2.1.3 Demineralization of beet juice -- 8.2.1.4 Preconcentration of thin juice -- 8.3 Membrane application in cane sugar production -- 8.3.1 Raw sugar cane juice purification -- 8.3.2 Concentration of clarified cane juice -- 8.3.3 Molasses treatment -- 8.3.4 Decolorization of remelted raw sugar -- 8.4 The brewing industry -- 8.4.1 Membrane applications in the brewing process -- 8.4.1.1 Filtration in the lautering process -- 8.4.1.2 Beer clarification -- 8.4.1.3 Dealcoholization of beer -- 8.4.1.4 Beer from tank bottoms -- 8.5 Conclusions and outlook -- 8.5.1 Acknowledgements -- 8.6 References -- 9 Processing of stevioside using membrane-based separation processes -- 9.1 Introduction -- 9.2 Physical and biological properties of steviol glycosides -- 9.3 Extraction methods of steviol glycosides -- 9.3.1 Ion-exchange -- 9.3.2 Solvent extraction -- 9.3.3 Extraction by chelating agents -- 9.3.4 Adsorption and chromatographic separation -- 9.3.5 Ultrasonic extraction -- 9.3.6 Microwave-assisted extraction -- 9.3.7 Super critical fluid extraction (SCFE) -- 9.4 State-of-the-art membrane-based processes -- 9.5 Detailed membrane-based clarification processes -- 9.5.1 Hot water extraction -- 9.5.2 Selection of operating conditions and membrane -- 9.5.3 Crossflow ultrafiltration -- 9.5.4 Nanofiltration -- 9.5.5 Diafiltration -- 9.6 References -- 10 Production of value-added soy protein products by membrane-based operations -- 10.1 Introduction -- 10.1.1 Soy as the most important source of plant protein ingredients -- 10.1.2 Production of soy protein isolates by isoelectric precipitation -- 10.1.3 Soy bioactive peptides -- 10.2 Membrane technologies in the processing of soy protein products -- 10.2.1 Ultrafiltration -- 10.2.1.1 Membranes -- 10.2.1.2 Membrane fouling -- 10.2.1.3 Operating variables -- 10.2.2 Electrodialysis
10.2.2.1 Conventional electrodialysis -- 10.2.2.2 Bipolar membrane electrodialysis -- 10.2.3 Integrated electrodialysis-ultrafiltration process -- 10.3 Production of soy protein isolates by membrane technologies -- 10.3.1 Ultrafiltration -- 10.3.1.1 Removal of undesirable components of soy protein extracts -- 10.3.1.2 Production of soy protein isolate with a high amount of isoflavones -- 10.3.1.3 Functionality of soy protein isolate produced by ultrafiltration -- 10.3.2 Electrodialysis with bipolar membranes -- 10.3.3 Electrodialysis with bipolar membranes in combination with ultrafiltration-diafiltration -- 10.4 Separation of soy peptides by membrane technologies -- 10.4.1 Ultrafiltration -- 10.4.2 Integrated electrodialysis - ultrafiltration approach -- 10.5 Concluding remarks and perspectives -- 10.5.1 Acknowledegments -- 10.6 References -- 11 Concentration of polyphenols by integrated membrane operations -- 11.1 Introduction -- 11.1.1 Beneficial effects of polyphenols -- 11.1.2 Separation/concentration of polyphenols by traditional methods -- 11.1.2.1 Separation of polyphenols at laboratory scale -- 11.1.2.2 Concentration of polyphenols at industrial scale -- 11.2 Concentration of polyphenols by integrated membrane operations -- 11.2.1 Membrane processes for concentration of plant extracts -- 11.2.2 Membrane processes for concentration of juices -- 11.2.3 Membrane processes for recovery/concentration of polyphenols from industrial waste waters (WW) -- 11.3 References -- 12 Valorization of food processing streams for obtaining extracts enriched in biologically active compounds -- 12.1 Introduction -- 12.2 Market of the natural extracts ingredients -- 12.3 Production of natural extracts - process and final product requirements -- 12.4 Fractionation, concentration and purification of BAC with membrane-processing techniques
12.4.1 Fractionation with pervaporation/vapor permeation
Membranes are the most effective separation processes with practically unlimited selectivity of separation and seem to be very promising and profitable in designing of the innovative Clean Technologies, which will become inevitably necessary on the long run. An introduction to integrated membrane operations is followd by applications in the several industries of the food sector
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
鏈接 Print version: Cassano, Alfredo Integrated Membrane Operations : In the Food Production Berlin/Boston : De Gruyter, Inc.,c2013 9783110284676
主題 Membranes (Technology);Membrane separation -- Industrial applications.;Membrane reactors.;Food industry and trade
Electronic books
Alt Author Charcosset, Catherine
Conidi, Carmela
Crespo, Joao G
Cuperus, F. Petrus
De, Sirshendu
Drioli, Enrico
Franken, A. C. M. (Ton)
Gani, Rafiqul
Gésan-Guiziou, Genevieve
Record:   Prev Next