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Membrane Processing of Liquid Foods and Bioproducts

Henry Jaeger, Oliver Schluter (Herausgeber)

Buch | Hardcover

385 Seiten

2026
Crc Press Inc (Verlag)
978-1-4987-9972-0 (ISBN)

Noch nicht erschienen (ca. Januar 2026)
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A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through semipermeable polymeric or inorganic membranes. Membrane process separations are low energy, relatively easy to scale up and gentle on the liquid products. This book covers reviews of the progresses in individual membrane technologies, including the basic principles and theories, advances in membrane, design and operation, food and biotechnology applications and trends in developments.

Introduction. Microfiltration. Ultrafiltration. Nanofiltration. Reverse Osmosis. Electrodialysis. Membrane Distillation. Osmotic Distillation. Other Membrane Systems. Membrane Systems in Microfluidics and Membrane Emulsification. Process Combinations, Cleaning and Sterilization. Progress in Modelling, Simulation and Optimisation. Trends in Bioeconomy Applications. Conclusion.

Erscheinungsdatum	17.01.2024
Reihe/Serie	Contemporary Food Engineering
Zusatzinfo	70 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	156 x 234 mm
Themenwelt	Naturwissenschaften ► Chemie ► Physikalische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4987-9972-8 / 1498799728
ISBN-13	978-1-4987-9972-0 / 9781498799720
Zustand	Neuware