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This Brief is devoted to clean drinking water, which is (one of)
the most important asset(s) in the food and beverage industry. In
the present time of increasing water scarcity in many areas of the
world, supply of clean water especially in the production and
packaging chain of foods and beverages, is a crucial issue. This
Brief hence outlines why functioning purification and reuse systems
for wastewater are becoming more and more interesting and promising
technologies in solving the challenge. Readers find in this Brief
an introduction to different innovative treatment methodologies.
The authors discuss key parameters (such as the water volume to be
treated, types and chemical and physico-chemical characteristics of
pollutants, but also the intended use of the recycled water) and
present various methodologies, such as separation or concentration
systems, centrifugation, evaporation, filtration, flotation,
gravity separation, membrane techniques, aerobic and anaerobic
biological treatments, as well as combined or hybrid systems.
Selected specific methods are presented in detail, specifically a
new adsorption method for the removal of metal ions.
This Brief explores the chemistry and production technology of a
cheese precursor: the cow's milk curd. It explains how different
coagulation and treatment methods can be used to obtain various
types of cheeses. Parameters such as the type of used milk, the
coagulation method, pH value, color, and microbial fermentation
have a profound impact on the resulting curd properties, and hence
on the cheese. The authors discuss some of the most important
parameters, and how their modification can lead to a variety of
cheese and dairy products. This Brief also addresses the question,
if cheese makers can standardize their production procedures, and
what role chemistry may play in that. Another important point
addressed here are the sources of failures in the curd production,
e.g. in packaging systems. Readers will find selected examples of
helpful analytical techniques for studying and evaluating curd
quality, and for monitoring the chemical evolution of selected
chemical substances or protein aggregation.
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Nadine Gordimer
Paperback
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R398
R330
Discovery Miles 3 300
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