|Author||: Galanakis Charis|
|Publisher||: Academic Press|
|Release Date||: 2018-11-14|
|ISBN 10||: 0128150572|
|Pages||: 432 pages|
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries. Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry Brings the most recent advances in the field of membrane processing Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times
Membrane Technologies for Biorefining highlights the best practices needed for the efficient and environmentally-compatible separation techniques that are fundamental to the conversion of biomass to fuels and chemicals for use as alternatives to petroleum refining. Membrane technologies are increasingly of interest in biorefineries due to their modest energy consumption, low chemical requirements, and excellent separation efficiency. The book provides researchers in academia and industry with an authoritative overview of the different types of membranes and highlights the ways in which they can be applied in biorefineries for the production of chemicals and biofuels. Topics have been selected to highlight both the variety of raw materials treated in biorefineries and the range of biofuel and chemical end-products. Presents the first book to focus specifically on membrane technologies in biorefineries Provides a comprehensive overview of the different types of membranes and highlight ways in which they can be applied in biorefineries for the production of chemicals and biofuels Topics selected highlight both the variety of raw materials treated using membranes in biorefineries and the range of biofuel and chemical end-products
INTRODUCTION This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features: - Covers a wide range of natural and synthetic food additives - Covers health related topics relevant to food additives - Chapters are organized into specific, easy-to-read topics - Provides bibliographic references for further reading This book serves a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.
Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to inhabit our planet by 2050? Will we be able to meet the need for so much more food while simultaneously reducing adverse environmental effects of today’s agriculture practices? Will we be able to produce the additional food using less land and water than we use now? These are among the most important challenges that face our planet in the coming decades. The broad themes of food systems and people, agriculture and the environment, the science of agriculture, agricultural products, and agricultural production systems are covered in more than 200 separate chapters of this work. The book provides information that serves as the foundation for discussion of the food and environment challenges of the world. An international group of highly respected authors addresses these issues from a global perspective and provides the background, references, and linkages for further exploration of each of topics of this comprehensive work. Addresses important challenges of sustainability and efficiency from a global perspective. Takes a detailed look at the important issues affecting the agricultural and food industries today. Full colour throughout.
|Author||: A.F. Ismail,Takeshi Matsuura|
|Publisher||: CRC Press|
|Release Date||: 2016-03-16|
|ISBN 10||: 1315645777|
|Pages||: 388 pages|
Realizing that water, energy and food are the three pillars to sustain the growth of human population in the future, this book deals with all the above aspects with particular emphasis on water and energy. In particular, the book addresses applications of membrane science and technology for water and wastewater treatment, energy and environment. Th
Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, electrodialysis, pressure-driven membrane processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.
Table of Contents Preface Acknowledgments for the first edition Acknowledgments for the second edition 1 Overview of Membrane Science and Technology 1 2 Membrane Transport Theory 15 3 Membranes and Modules 89 4 Concentration Polarization 161 5 Reverse Osmosis 191 6 Ultrafiltration 237 7 Microfiltration 275 8 Gas Separation 301 9 Pervaporation 355 10 Ion Exchange Membrane Processes - Electrodialysis 393 11 Carrier Facilitated Transport 425 12 Medical Applications of Membranes 465 13 Other Membrane Processes 491 Appendix 523 Index 535.
Membrane Technology - a clean and energy saving alternative to traditional/conventional processes. Developed from a useful laboratory technique to a commercial separation technology, today it has widespread and rapidly expanding use in the chemical industry. It has established applications in areas such as hydrogen separation and recovery of organic vapors from process gas streams, and selective transport of organic solvents, and it is opening new perspectives for catalytic conversion in membrane reactors. Membrane technology provides a unique solution for industrial waste treatment and for controlled production of valuable chemicals. This book outlines several established applications of membranes in the chemical industry, reviews the available membranes and membrane processes for the field, and discusses the huge potential of this technology in chemical processes. Each chapter has been written by an international leading expert with extensive industrial experience in the field.
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing
|Author||: Abdul Malik,Zerrin Erginkaya,Saghir Ahmad,Hüseyin Erten|
|Release Date||: 2014-11-05|
|ISBN 10||: 1493913786|
|Pages||: 510 pages|
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Presents a holistic methodology (the so-called "5-Stages Universal Recovery Process") and a general approach (the so-called "Universal Recovery Strategy") to ensure optimized management of the available technologies and recapture of different high added-value compounds from any waste source Includes characteristics, safety and cost issues of conventional and emerging technologies, the benefits of their application in industry, and commercialized applications of real market products Demonstrates all aspects of the recovery process such as preservation of the substrate, yield optimization, preservation of functionality of the target compounds during processing, and more
Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products
|Author||: Pei Li,Yan Wang,Lan-Ying Jiang,Neal Tai-Shung Chung|
|Release Date||: 2019-04-09|
|ISBN 10||: 303897790X|
|Pages||: 196 pages|
Through reading this book, you will obtain information on: (1) the main problems in air separation and natural gas treatment by membrane separation and how to solve them; (2) processes involving membranes and new membrane materials for the more economical utilization of bio-resources; (3) energy selection and membrane development for more expedient and stable harnessing of the natural osmosis phenomenon; (4) many excellent contributions about catalytic membrane bioreactors; (5) how to fine-tune the arrangement of aquaporins (i.e., proteins identified in biological cells) to achieve superior water treatment efficiency.
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques
|Author||: Pengzhan Sun,Hongwei Zhu|
|Publisher||: Royal Society of Chemistry|
|Release Date||: 2018-09-21|
|ISBN 10||: 1782629394|
|Pages||: 242 pages|
There is great interest in the novel mass-transport properties of graphene-based membrane materials, especially for environmental applications such as wastewater treatment and reuse, gas separation and water desalination. Graphene-based Membranes for Mass Transport Applicationsis a comprehensive overview of the research in this area. Starting with current state-of-the-art membrane-based filtration and separation technologies, the book then explores the structure, composition and general properties of graphene-based membranes including nanoporous graphene and graphene oxide followed by the selective mass transport properties of the membranes. The final chapters look at their specific use in barrier applications, purification and separation applications and water desalination. Edited by leading researchers, the book provides an introduction and reference to physicists, chemists, material scientists, chemical engineers and students who are entering or already working in the field of graphene-based membrane materials.
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.
Sustainable Nanoscale Engineering: From Materials Design to Chemical Processing presents the latest on the design of nanoscale materials and their applications in sustainable chemical production processes. The newest achievements of materials science, in particular nanomaterials, opened new opportunities for chemical engineers to design more efficient, safe, compact and environmentally benign processes. These materials include metal-organic frameworks, graphene, membranes, imprinted polymers, polymers of intrinsic microporosity, nanoparticles, and nanofilms, to name a few. Topics discussed include gas separation, CO2 sequestration, continuous processes, waste valorization, catalytic processes, bioengineering, pharmaceutical manufacturing, supercritical CO2 technology, sustainable energy, molecular imprinting, graphene, nature inspired chemical engineering, desalination, and more. Describes new, efficient and environmentally accepted processes for nanomaterials design Includes a large array of materials, such as metal-organic frameworks, graphene, imprinted polymers, and more Explores the contribution of these materials in the development of sustainable chemical processes
This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR's), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy. The introduction to integrated membrane operations is followed by applications in the several industries of the food sector, such as valorization of food processing streams, biocatalytic membrane reactors, and membrane emulsification.
Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.