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The Handbook of Membrane Separations: Chemical, Pharmaceutical,
Food, and Biotechnological Applications, Second Edition provides
detailed information on membrane separation technologies from an
international team of experts. The handbook fills an important gap
in the current literature by providing a comprehensive discussion
of membrane applications in the chemical, food, pharmaceutical, and
biotechnology industries as well as in the treatment of toxic
industrial effluents. This revised second edition has been updated
and expanded with discussions of new membrane products and
processes and novel applications in engineering, life sciences, and
energy conversion. It also includes new chapters in the field of
membrane science and technology covering recent advances in RO and
UF, ionic liquids, nanotechnology, roles of membrane in power
generation, updates on fuel cells, new membrane extraction
configuration, and other important topics. The handbook is equally
suited for the newcomer to the field as it is for process engineers
and research scientists (membranologists/membrane experts) who are
interested in obtaining more advanced information about specific
applications. It provides readers with a comprehensive and
well-balanced overview of the present state of membrane science and
technology.
The Handbook of Membrane Separations: Chemical, Pharmaceutical,
Food, and Biotechnological Applications, Second Edition provides
detailed information on membrane separation technologies from an
international team of experts. The handbook fills an important gap
in the current literature by providing a comprehensive discussion
of membrane applications in the chemical, food, pharmaceutical, and
biotechnology industries as well as in the treatment of toxic
industrial effluents. This revised second edition has been updated
and expanded with discussions of new membrane products and
processes and novel applications in engineering, life sciences, and
energy conversion. It also includes new chapters in the field of
membrane science and technology covering recent advances in RO and
UF, ionic liquids, nanotechnology, roles of membrane in power
generation, updates on fuel cells, new membrane extraction
configuration, and other important topics. The handbook is equally
suited for the newcomer to the field as it is for process engineers
and research scientists (membranologists/membrane experts) who are
interested in obtaining more advanced information about specific
applications. It provides readers with a comprehensive and
well-balanced overview of the present state of membrane science and
technology.
Designed for food engineers and workers in food science
laboratories, this lab manual provides a set of experiments that
can be conducted in most food science laboratories or pilot plants.
Covering important food engineering principles, each experiment
contains a summary of the purpose of the lab, background
information on significant theoretical concepts, and mathematical
equations to be used for each given experiment. Question and
problem sets are also included to expedite understanding.
This textbook is designed for a one-semester course on Food
Engineering, and it offers a concise, in-depth and integrated
introduction to the fundamental engineering and physicochemical
principles and practices of utility in food processing
and manufacturing operations. The textbook includes topics mandated
by the Institute of Food Technologists for accreditation of Food
Science curricula and helps prepare the students better for taking
advance courses related to unit operations in food manufacturing.
It is also relevant for Food Process Engineering courses,
containing materials that most instructors can cover in three
semester hours of instruction.  In the first three
chapters, readers will find an overview of the basic knowledge of
physics and chemistry and an introduction to the engineering
language needed to eliminate confusion going forward. In the
following chapters, the author covers the main concepts of food
thermodynamics, heat transfer–radiation in food materials, mass
transfer and fluid dynamics in food, along with real-life examples
and exercises to help students relate better to the topics. The
author also gives a brief introduction to the main mathematical and
analytical concepts required in food engineering. This textbook
equips readers to understand a diversity of food engineering
related topics and each chapter is enriched with practical examples
and Check Your Understanding sections, as well as
several problems. The textbook is aimed at undergraduate food
science students in their first required introductory food
engineering course, but practitioners involved in designing,
optimizing, and managing the processing of food products will also
find it a useful account.
It has been nearly a decade since the third edition of Engineering
Properties of Foods was published, and food
structure/microstructure remains a subject of research interest. In
fact, significant developments have taken place in the area of high
pressure processing (HPP), which has been approved for
pasteurization of food by the Food and Drug Administration. Kinetic
data related to HPP have proven important for validation of
pressure-assisted pasteurization. Due to these developments, three
new chapters have been added to the Fourth Edition: Food
Microstructure Analysis Glass Transition in Foods Kinetics and
Process Design for High-Pressure Processing The text focuses on
elucidating the engineering aspects of food properties and their
variations, supplemented by representative data. Chapters have been
updated and revised to include recent developments. The book
presents data on physical, chemical, and biological properties,
illustrating their relevance and practical importance. The topics
range from surface properties, rheological properties, and thermal
properties to thermodynamic, dielectric, and gas exchange
properties. The chapters follow a consistent format for ease of
use. Each chapter contains an introduction, food property
definition, measurement procedure, modeling, representative data
compilation, and applications.
Separation, extraction and concentration are essential processes in
the preparation of key food ingredients. They play a vital role in
the quality optimization of common foods and beverages and there is
also increasing interest in their use for the production of
high-value compounds, such as bioactive peptides from milk and
whey, and the recovery of co-products from food processing wastes.
Part one describes the latest advances in separation, extraction
and concentration techniques, including supercritical fluid
extraction, process chromatography and membrane technologies. It
also reviews emerging techniques of particular interest, such as
pervaporation and pressurised liquid extraction. Part two then
focuses on advances in separation technologies and their
applications in various sectors of the food, beverage and
nutraceutical industries. Areas covered include dairy and egg
processing, oilseed extraction, and brewing. This section discusses
the characteristics of different foods and fluids, how food
constituents are affected by separation processes and how
separation processes can be designed and operated to optimize end
product quality. With its team of experienced international
contributors, Separation, extraction and concentration processes in
the food, beverage and nutraceutical industries is an important
reference source for professionals concerned with the development
and optimisation of these processes.
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