LEADER 05672nam 2200721 a 450 001 9910141478903321 005 20170816123347.0 010 $a1-118-45700-5 010 $a1-299-15892-7 010 $a1-118-45704-8 010 $a1-118-45702-1 035 $a(CKB)2670000000327712 035 $a(EBL)1120826 035 $a(OCoLC)827207529 035 $a(SSID)ssj0000822230 035 $a(PQKBManifestationID)11448472 035 $a(PQKBTitleCode)TC0000822230 035 $a(PQKBWorkID)10755309 035 $a(PQKB)10205619 035 $a(MiAaPQ)EBC1120826 035 $a(EXLCZ)992670000000327712 100 $a20121120d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aMembrane processing$b[electronic resource] $edairy and beverage applications /$fedited by A.Y. Tamime 210 $aChichester, West Sussex, U.K. ;$aOxford, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2013 215 $a1 online resource (374 p.) 225 1 $aSociety of Dairy Technology series 225 0$aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-4443-3337-2 320 $aIncludes bibliographical references and index. 327 $aCover; Title Page; Copyright Page; Contents; Preface to the Technical Series; Preface; Contributors; Chapter 1 Development of Membrane Processes; 1.1 Historical background; 1.2 Basic principles of membrane separations; 1.2.1 Depth versus screen filters; 1.2.2 Isotropic versus anisotropic membranes; 1.2.3 Cross-flow filtration; 1.2.4 Requirements of membrane processes; 1.3 Types of membrane separations; 1.3.1 Reverse osmosis; 1.3.2 Nanofiltration; 1.3.3 Ultrafiltration; 1.3.4 Microfiltration; 1.4 Theory of membrane transport; 1.4.1 Transport models 327 $a1.4.2 Reverse osmosis/nanofiltration membranes1.4.3 Ultrafiltration/microfiltration membranes; 1.5 Factors affecting membrane separations; 1.5.1 Factors affecting reverse osmosis/nanofiltration separations; 1.5.2 Factors affecting ultrafiltration/microfiltration separations; 1.5.3 System parameters; 1.6 General characteristics of membrane processes; 1.6.1 Retention and rejection; 1.6.2 Pore size; 1.6.3 Molecular weight cut-off; 1.6.4 Flux; 1.6.5 Concentration factor; 1.6.6 Membrane life; 1.7 Conclusion and future development; Suggested literature; Chapter 2 Principles of Membrane Filtration 327 $a2.1 Introduction and definitions2.1.1 Membrane processes; 2.1.2 Definitions of membrane processes; 2.2 Membrane properties based on materials; 2.2.1 Membrane structure; 2.2.2 Material properties; 2.3 Flux behaviour in pressure-driven membrane operations; 2.3.1 Modelling flux behaviour; 2.3.2 Influence of chemical potential on the reverse osmosis process; 2.4 Effects of feed characteristics and operating parameter on separation efficiency; 2.4.1 Effects of feed components; 2.4.2 Effects of operating parameters; 2.5 Cross-flow systems; 2.5.1 Background 327 $a2.5.2 Single-pass versus feed-and-bleed operation2.6 Recent membrane processes following different operating principles; 2.6.1 Forward osmosis; 2.6.2 Osmotic distillation; 2.6.3 Membrane distillation; 2.7 Conclusions; References; Chapter 3 Commercial Membrane Technology; 3.1 Introduction: polymers used in membrane manufacture; 3.1.1 Cellulose acetate; 3.1.2 Polysulphone/polyethersulphone; 3.1.3 Polyamide; 3.1.4 Polyvinylidene fluoride; 3.1.5 Thin-film composites; 3.2 Other materials used for membranes; 3.2.1 Ceramic membranes; 3.2.2 Metallic membranes; 3.3 Membrane configuration 327 $a3.3.1 Spiral-wound3.3.2 Tubular; 3.3.3 Hollow fibre; 3.3.4 Plate and frame; 3.4 Modes of operation; 3.4.1 Diafiltration; 3.4.2 Batch design; 3.4.3 Continuous design; 3.5 Conclusion and future developments; Suggested literature; Chapter 4 Membrane Fouling, Cleaning and Disinfection; 4.1 Introduction; 4.2 Flux reduction; 4.2.1 Membrane resistance; 4.2.2 Concentration polarisation; 4.2.3 Fouling; 4.2.4 Fouling in the beverage industry; 4.2.5 Fouling in the dairy industry; 4.3 Membrane cleaning and disinfection; 4.3.1 Cleaning methods; 4.3.2 Chemical cleaning factors; 4.3.3 Disinfection 327 $a4.3.4 Cleaning procedures 330 $a This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; c 410 0$aSociety of Dairy Technology series 606 $aMembrane separation 606 $aFilters and filtration 606 $aBeverage industry$xTechnological innovations 606 $aDairy products industry$xTechnological innovations 608 $aElectronic books. 615 0$aMembrane separation. 615 0$aFilters and filtration. 615 0$aBeverage industry$xTechnological innovations. 615 0$aDairy products industry$xTechnological innovations. 676 $a338.1/762142 676 $a338.1762142 676 $a663 701 $aTamime$b A. 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