Integrated Membrane Operations

Name: Integrated Membrane Operations | In the Food Production
Brand: De Gruyter
Price: 154.95 EUR
Availability: OnlineOnly

In the Food Production

Alfredo Cassano Enrico Drioli(Herausgeber*in)

De Gruyter (Verlag)

1. Auflage

Erschienen am 12. Dezember 2013

XVIII, 357 Seiten

E-Book

PDF mit Wasserzeichen-DRM

Systemvoraussetzungen

978-3-11-028566-6 (ISBN)

154,95 €inkl. 7% MwSt.

Systemvoraussetzungen

für PDF mit Wasserzeichen-DRM

E-Book Einzellizenz

Als Download verfügbar

Beschreibung

Weitere Details

Weitere Ausgaben

Personen

Inhalt

Intro
Preface
Author index
1 Membrane applications in agro-industry
1.1 Introduction
1.2 Membranes in biorefinery
1.2.1 What is biorefinery?
1.2.2 Mild extraction techniques
1.2.3 Use of membranes in biorefinery
1.2.3.1 Crossflow
1.2.3.2 Cross-rotation (CR) filtration
1.2.3.3 Rotating membranes
1.2.3.4 Vibrational membranes
1.2.4 Removing minerals from road-side grass
1.2.5 Biofuel including microalgae
1.3 Membranes in vegetable oils and fats
1.3.1 Membrane technology applied to vegetable oils
1.3.2 Solvent recovery and reuse
1.3.3 Wax removal and/or recovery
1.3.4 Goodies in oil
1.4 Application scale and outlook
1.4.1 Application scale
1.4.2 Outlook
1.5 References
2 Process intensification in integrated membrane processes
2.1 Introduction
2.1.1 Background: process intensification
2.1.2 Membranes and process intensification
2.2 Synthesis/design of membrane-assisted PI - overview and concepts
2.2.1 Mathematical formulation of the PI synthesis problem
2.2.2 PI synthesis based on the decomposition approach
2.2.3 Phenomena as building blocks for process synthesis
2.2.4 Connection of phenomena
2.3 Synthesis/design of membrane-assisted PI - workflow
2.3.1 Steps of the general workflow
2.3.1.1 Step 1: Define problem
2.3.1.2 Step A2: Analyze the process
2.3.1.3 B2: Identify and analyze necessary tasks to achieve the process target
2.3.1.4 Step 6: Solve the reduced optimization problem and validate most promising
2.3.2 KBS workflow
2.3.3 UBS workflow
2.3.3.1 Step U2: Collect PI equipment
2.3.3.2 Step U3: Select and develop models
2.3.3.3 Step U4: Generate feasible flowsheet options
2.3.3.4 Step U5: Fast screening for process constraints
2.3.4 PBS workflow
2.3.4.1 Step P3: Identification of desirable phenomena
2.3.4.2 Step P4: Generate feasible operation/flowsheet options
2.3.4.3 Step P5: Fast screening for process constraints
2.4 Synthesis/design of membrane-assisted PI - sub-algorithms, supporting methods and tools
2.4.1 Sub-algorithms
2.4.2 Supporting methods and tools
2.4.2.1 Knowledge base tool
2.4.2.2 Model library
2.4.2.3 Method based on thermodynamic insights
2.4.2.4 Driving force method
2.4.2.5 Extended Kremser method
2.4.2.6 Additional tools
2.5 Conceptual example
2.5.1 Step 1: Define problem
2.5.2 Step A2: Analyze the process
2.5.3 Result of the PBS workflow
2.5.3.1 Step P3: Identification of desirable phenomena
2.5.3.2 Step P4: Generate feasible operation/flowsheet options
2.5.3.3 Step P5: Fast screening for process constraints
2.5.3.4 Step 6: Solve the reduced optimization problem and validate most promising
2.5.4 Comparison of solutions obtained from PBS, KBS and UBS
2.5.4.1 Result of the KBS workflow
2.5.4.2 Result of the UBS workflow
2.5.4.3 Comparison of the results
2.6 Conclusions
2.7 References
3 Integrated membrane operations in fruit juice processing
3.1 Introduction
3.2 Clarification of fruit juices
3.3 Concentration of fruit juices
3.3.1 Nanofiltration
3.3.2 Reverse osmosis
3.3.3 Osmotic distillation
3.3.4 Membrane distillation
3.4 Integrated membrane operations in fruit juices production
3.4.1 Apple juice
3.4.2 Red fruit juices
3.4.3 Other fruit juices
3.4.3.1 Kiwifruit juice
3.4.3.2 Cactus pear juice
3.4.3.3 Melon juice
3.5 Conclusions
3.6 References
4 Integrated membrane operations in citrus processing
4.1 Introduction
4.2 Clarification of citrus juices
4.3 Debittering of orange juice
4.4 Concentration of citrus juices
4.4.1 Reverse osmosis
4.4.2 Membrane distillation and osmotic distillation
4.5 Recovery of aroma compounds
4.6 Treatment of citrus by-products
4.7 Concluding remarks
4.8 References
5 Integrated membrane and conventional processes applied to milk processing
5.1 Introduction
5.2 Fluid milk
5.2.1 MF and bacterial removal
5.2.2 MF, somatic cells and enzyme removal
5.2.3 Membrane reactors for free lactose milk
5.2.4 Heat labile ingredients sterilization (MF/UF) and addition to heat-treated milk during packaging
5.3 Cheese milk
5.3.1 Reverse osmosis application to cheese milk
5.3.2 Cheese milk concentration
5.3.3 Cheese milk medium and high concentration
5.3.4 Cheese milk standardization
5.3.5 Cream concentration by UF for mascarpone cheese
5.3.6 Cheese brine treatment
5.4 Conclusions
5.5 References
6 Integrated membrane operations in whey processing
6.1 Introduction
6.2 Whey types and composition
6.3 Concentration and demineralization of whey
6.4 Concentration of serum proteins
6.5 Fractionation of individual serum proteins
6.6 Development of new value-added products from whey
6.7 Conclusions and challenges
6.8 References
7 Integrated membrane processes in winemaking
7.1 Introduction
7.2 Crossflow microfiltration for must, wine and lees clarification
7.3 Electrodialysis and bipolar electrodialysis
7.4 UF and NF for reduction of must sugars
7.5 RO and NF for sugar must concentration
7.6 RO, NF and MC for wine dealcoholization
7.7 Gas control by membrane processes
7.8 References
8 Membrane operations in the sugar and brewing industry
8.1 Introduction
8.2 Beet and cane sugar production
8.2.1 Membrane applications on beet sugar production
8.2.1.1 Sugar beet press water and pulp recycling
8.2.1.2 Raw juice purification
8.2.1.3 Demineralization of beet juice
8.2.1.4 Preconcentration of thin juice
8.3 Membrane application in cane sugar production
8.3.1 Raw sugar cane juice purification
8.3.2 Concentration of clarified cane juice
8.3.3 Molasses treatment
8.3.4 Decolorization of remelted raw sugar
8.4 The brewing industry
8.4.1 Membrane applications in the brewing process
8.4.1.1 Filtration in the lautering process
8.4.1.2 Beer clarification
8.4.1.3 Dealcoholization of beer
8.4.1.4 Beer from tank bottoms
8.5 Conclusions and outlook
8.5.1 Acknowledgements
8.6 References
9 Processing of stevioside using membrane-based separation processes
9.1 Introduction
9.2 Physical and biological properties of steviol glycosides
9.3 Extraction methods of steviol glycosides
9.3.1 Ion-exchange
9.3.2 Solvent extraction
9.3.3 Extraction by chelating agents
9.3.4 Adsorption and chromatographic separation
9.3.5 Ultrasonic extraction
9.3.6 Microwave-assisted extraction
9.3.7 Super critical fluid extraction (SCFE)
9.4 State-of-the-art membrane-based processes
9.5 Detailed membrane-based clarification processes
9.5.1 Hot water extraction
9.5.2 Selection of operating conditions and membrane
9.5.3 Crossflow ultrafiltration
9.5.4 Nanofiltration
9.5.5 Diafiltration
9.6 References
10 Production of value-added soy protein products by membrane-based operations
10.1 Introduction
10.1.1 Soy as the most important source of plant protein ingredients
10.1.2 Production of soy protein isolates by isoelectric precipitation
10.1.3 Soy bioactive peptides
10.2 Membrane technologies in the processing of soy protein products
10.2.1 Ultrafiltration
10.2.1.1 Membranes
10.2.1.2 Membrane fouling
10.2.1.3 Operating variables
10.2.2 Electrodialysis
10.2.2.1 Conventional electrodialysis
10.2.2.2 Bipolar membrane electrodialysis
10.2.3 Integrated electrodialysis-ultrafiltration process
10.3 Production of soy protein isolates by membrane technologies
10.3.1 Ultrafiltration
10.3.1.1 Removal of undesirable components of soy protein extracts
10.3.1.2 Production of soy protein isolate with a high amount of isoflavones
10.3.1.3 Functionality of soy protein isolate produced by ultrafiltration
10.3.2 Electrodialysis with bipolar membranes
10.3.3 Electrodialysis with bipolar membranes in combination with ultrafiltration-diafiltration
10.4 Separation of soy peptides by membrane technologies
10.4.1 Ultrafiltration
10.4.2 Integrated electrodialysis - ultrafiltration approach
10.5 Concluding remarks and perspectives
10.5.1 Acknowledegments
10.6 References
11 Concentration of polyphenols by integrated membrane operations
11.1 Introduction
11.1.1 Beneficial effects of polyphenols
11.1.2 Separation/concentration of polyphenols by traditional methods
11.1.2.1 Separation of polyphenols at laboratory scale
11.1.2.2 Concentration of polyphenols at industrial scale
11.2 Concentration of polyphenols by integrated membrane operations
11.2.1 Membrane processes for concentration of plant extracts
11.2.2 Membrane processes for concentration of juices
11.2.3 Membrane processes for recovery/concentration of polyphenols from industrial waste waters (WW)
11.3 References
12 Valorization of food processing streams for obtaining extracts enriched in biologically active compounds
12.1 Introduction
12.2 Market of the natural extracts ingredients
12.3 Production of natural extracts - process and final product requirements
12.4 Fractionation, concentration and purification of BAC with membrane-processing techniques
12.4.1 Fractionation with pervaporation/vapor permeation
12.4.2 Extract fractionation and purification by nanofiltration
12.5 Concluding remarks
12.6 References
13 Biocatalytic membrane reactors for the production of nutraceuticals
13.1 Introduction
13.2 General aspects
13.3 Applications
13.3.1 Starch sugars
13.3.2 Fruit juices processing
13.3.3 Production of functional molecules and spices
13.3.4 Fats and oils
13.3.5 Alcoholic beverages
13.3.6 Water purification for food production
13.4 Conclusions
13.5 References
14 Membrane emulsification in integrated processes for innovative food
14.1 Introduction
14.2 Membrane emulsification
14.2.1 Configurations
14.2.2 Membranes
14.2.3 Influence of parameters
14.3 Applications
14.3.1 Simple emulsions
14.3.2 Multiple emulsions
14.3.3 Encapsulation
14.3.4 Aerated food gels
14.4 Integrated processes
14.4.1 Beverages
14.4.2 Dairy products
14.5 Conclusions
14.6 References
15 Electrodialysis in integrated processes for food applications
15.1 Introduction
15.2 Principle of electrodialysis
15.2.1 Conventional electrodialysis (EDC)
15.2.1.1 Membranes and stacks
15.2.1.2 Transfer mechanisms and modeling
15.2.2 Electrodialysis with bipolar membranes (EDBM)
15.2.2.1 Membranes and stacks
15.3 Food applications
15.3.1 Whey
15.3.2 Sugar and beverages industry
15.3.3 Wine
15.3.4 Organic acids
15.4 References
Index

Systemvoraussetzungen

Als PDF speichern Als Link merken