Applications of Membrane Technology for Food Processing Industries

M. SELVAMUTHUKUMARAN

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English

CRC Press
15 October 2020

Chemical engineering; Food & beverage technology

Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others.

Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages.

Key Features:

Deals with the retention of antioxidants by using novel membrane processing techniques

Includes the application of membrane processing techniques in whey processing

Explains the method for degumming, dewaxing and decolorization of edible crude oils

Narrates application of membrane processing techniques in waste water treatment for efficient use

Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach.

In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.

Edited by: M. SELVAMUTHUKUMARAN
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
Weight: 526g
ISBN: 9780367226916
ISBN 10: 036722691X
Pages: 260
Publication Date: 15 October 2020
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.