Membrane processing of liquid foods and beverages

Designed especially for food technologists and food engineers, this book reviews the progress in individual membrane technologies of the last decade. It includes basic principles and theories, advances in design and operation, food applications, and current trends and developments. It begins with an introduction chapter on types of membranes processes and general considerations for foodapplications. The chapter authors address the available membranes and modules, the basics of the process and tier process design, and specific applicationsin the food and beverage industry. They then explore newer applications and offer directions for future development.

• ISBN: 978-1-4398-1109-2
• Editorial: CRC Press
• Encuadernacion: Cartoné
• Páginas: 240
• Fecha Publicación: 15/06/2010
• Nº Volúmenes: 1
• Idioma: Inglés