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Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina |
636.2/142
636.2142 637 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-5231-1125-9
1-118-44820-0 1-118-44826-X 1-283-86919-5 1-118-44827-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability
1.5.5 Rehydration of dairy protein powders1.6 Conclusion; References; 2: Lactose: Chemistry, Processing, and Utilization; 2.1 Introduction; 2.2 Forms and Properties of Lactose; 2.2.1 Types of lactose; 2.2.2 Mutarotation; 2.2.3 Solubility and supersaturation; 2.2.4 Properties of lactose crystals; 2.3 Manufacture of Lactose; 2.3.1 Industrial processes for α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane 3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910138866603321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina |
636.2/142
636.2142 637 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| ISBN |
1-5231-1125-9
1-118-44820-0 1-118-44826-X 1-283-86919-5 1-118-44827-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability
1.5.5 Rehydration of dairy protein powders1.6 Conclusion; References; 2: Lactose: Chemistry, Processing, and Utilization; 2.1 Introduction; 2.2 Forms and Properties of Lactose; 2.2.1 Types of lactose; 2.2.2 Mutarotation; 2.2.3 Solubility and supersaturation; 2.2.4 Properties of lactose crystals; 2.3 Manufacture of Lactose; 2.3.1 Industrial processes for α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane 3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910830200503321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in dairy ingredients / / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients / / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| ISBN |
1-5231-1125-9
1-118-44820-0 1-118-44826-X 1-283-86919-5 1-118-44827-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability
1.5.5 Rehydration of dairy protein powders1.6 Conclusion; References; 2: Lactose: Chemistry, Processing, and Utilization; 2.1 Introduction; 2.2 Forms and Properties of Lactose; 2.2.1 Types of lactose; 2.2.2 Mutarotation; 2.2.3 Solubility and supersaturation; 2.2.4 Properties of lactose crystals; 2.3 Manufacture of Lactose; 2.3.1 Industrial processes for α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane 3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910876778503321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in dairy products / / edited by Francesco Conto [and four others]
| Advances in dairy products / / edited by Francesco Conto [and four others] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (468 pages) : illustrations, tables |
| Disciplina | 338.4/7637 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Dairy processing
Dairy products industry - Technological innovations |
| ISBN |
1-118-90644-6
1-118-90645-4 1-118-90646-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910271044103321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula
| Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula |
| Pubbl/distr/stampa | Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 |
| Descrizione fisica | 1 online resource (362 p.) |
| Disciplina | 637 |
| Collana | IFST advances in food science |
| Soggetto topico |
Dairy products industry - Technological innovations
Dairy processing Pasteurization Milk - Pasteurization |
| ISBN |
1-118-56044-2
1-118-56047-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Crossflow Microfiltration in the Dairy Industry; 1.1 Introduction; 1.1.1 Membrane Types; 1.1.2 MF Membranes; 1.1.3 Pilot Plant Testing; 1.2 MF Principles and Models; 1.2.1 Gel Polarization Models; 1.2.2 Osmotic Pressure Model; 1.2.3 Resistance-in-Series Model; 1.3 Applications of MF; 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins; 1.3.2 Extended Shelf Life Milk; 1.3.3 Cold Processing MF of Milk
1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 1.3.5 Separation of Milk Bioactive Compounds; 1.3.6 Other Applications; 1.4 Membrane Modifications to Increase Performance; 1.5 Microsieves; 1.6 Conclusions; Acknowledgements; Disclaimer; References; Chapter 2 Novel Thermal Methods in Dairy Processing; 2.1 Introduction; 2.2 Ohmic Heating; 2.2.1 Principles; 2.2.2 Factors Affecting OH; 2.2.3 Applications and Influence of OH on Dairy Product Quality; 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH); 2.3.1 Principles; 2.3.2 Factors Affecting MWH and RFH 2.3.3 Applications and Influence on Quality of Milk and Milk Products 2.4 Aspects of Microbiological Safety of Dairy Products; 2.5 Conclusions; References; Chapter 3 High-Pressure Processing of Milk and Dairy Products; 3.1 Introduction to High-Pressure Processing; 3.2 Effects of High Pressure on Food Constituents: Basic Considerations; 3.3 Effects of High Pressure on the Constituents of Milk; 3.3.1 Milk Salts; 3.3.2 Milk Fat and Milk Fat Globules; 3.3.3 Whey Proteins; 3.3.4 Casein Micelles; 3.3.5 Milk Enzymes; 3.3.6 Viscosity and Rheological Properties 3.4 Effects of High Pressure on Dairy Microbiology 3.5 HP Treatment and Cheese; 3.6 High-Pressure Processing and Yoghurt; 3.7 High-Pressure Processing and Functional Dairy Products; 3.8 Ice Cream; 3.9 Conclusions and Perspectives for the Dairy Industry; References; Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products; 4.1 Introduction; 4.2 Emulsion Stability and Instability; 4.2.1 Effects of Homogenization; 4.2.2 Principles of High-Pressure Homogenization; 4.2.3 Microfluidization 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 4.3.1 Milk Fat Globules; 4.3.2 Milk Proteins; 4.3.3 Milk Enzymes; 4.3.4 Microorganisms; 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products; 4.4.1 Milk; 4.4.2 Yoghurt Manufacture; 4.4.3 Cheese; 4.4.4 Ice Cream; 4.4.5 Cream Liqueurs; 4.5 Conclusions and Future Perspectives; References; Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products; 5.1 Introduction; 5.1.1 Technology Principles; 5.1.2 Processing Equipment 5.2 Application of PEF for Milk Pasteurization |
| Record Nr. | UNINA-9910140461703321 |
| Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula
| Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula |
| Pubbl/distr/stampa | Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 |
| Descrizione fisica | 1 online resource (362 p.) |
| Disciplina | 637 |
| Collana | IFST advances in food science |
| Soggetto topico |
Dairy products industry - Technological innovations
Dairy processing Pasteurization Milk - Pasteurization |
| ISBN |
1-118-56044-2
1-118-56047-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Crossflow Microfiltration in the Dairy Industry; 1.1 Introduction; 1.1.1 Membrane Types; 1.1.2 MF Membranes; 1.1.3 Pilot Plant Testing; 1.2 MF Principles and Models; 1.2.1 Gel Polarization Models; 1.2.2 Osmotic Pressure Model; 1.2.3 Resistance-in-Series Model; 1.3 Applications of MF; 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins; 1.3.2 Extended Shelf Life Milk; 1.3.3 Cold Processing MF of Milk
1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 1.3.5 Separation of Milk Bioactive Compounds; 1.3.6 Other Applications; 1.4 Membrane Modifications to Increase Performance; 1.5 Microsieves; 1.6 Conclusions; Acknowledgements; Disclaimer; References; Chapter 2 Novel Thermal Methods in Dairy Processing; 2.1 Introduction; 2.2 Ohmic Heating; 2.2.1 Principles; 2.2.2 Factors Affecting OH; 2.2.3 Applications and Influence of OH on Dairy Product Quality; 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH); 2.3.1 Principles; 2.3.2 Factors Affecting MWH and RFH 2.3.3 Applications and Influence on Quality of Milk and Milk Products 2.4 Aspects of Microbiological Safety of Dairy Products; 2.5 Conclusions; References; Chapter 3 High-Pressure Processing of Milk and Dairy Products; 3.1 Introduction to High-Pressure Processing; 3.2 Effects of High Pressure on Food Constituents: Basic Considerations; 3.3 Effects of High Pressure on the Constituents of Milk; 3.3.1 Milk Salts; 3.3.2 Milk Fat and Milk Fat Globules; 3.3.3 Whey Proteins; 3.3.4 Casein Micelles; 3.3.5 Milk Enzymes; 3.3.6 Viscosity and Rheological Properties 3.4 Effects of High Pressure on Dairy Microbiology 3.5 HP Treatment and Cheese; 3.6 High-Pressure Processing and Yoghurt; 3.7 High-Pressure Processing and Functional Dairy Products; 3.8 Ice Cream; 3.9 Conclusions and Perspectives for the Dairy Industry; References; Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products; 4.1 Introduction; 4.2 Emulsion Stability and Instability; 4.2.1 Effects of Homogenization; 4.2.2 Principles of High-Pressure Homogenization; 4.2.3 Microfluidization 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 4.3.1 Milk Fat Globules; 4.3.2 Milk Proteins; 4.3.3 Milk Enzymes; 4.3.4 Microorganisms; 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products; 4.4.1 Milk; 4.4.2 Yoghurt Manufacture; 4.4.3 Cheese; 4.4.4 Ice Cream; 4.4.5 Cream Liqueurs; 4.5 Conclusions and Future Perspectives; References; Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products; 5.1 Introduction; 5.1.1 Technology Principles; 5.1.2 Processing Equipment 5.2 Application of PEF for Milk Pasteurization |
| Record Nr. | UNINA-9910814011703321 |
| Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Membrane processing [[electronic resource] ] : dairy and beverage applications / / edited by A.Y. Tamime
| Membrane processing [[electronic resource] ] : dairy and beverage applications / / edited by A.Y. Tamime |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Oxford, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (374 p.) |
| Disciplina |
338.1/762142
338.1762142 663 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Membrane separation
Filters and filtration Beverage industry - Technological innovations Dairy products industry - Technological innovations |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-45700-5
1-299-15892-7 1-118-45704-8 1-118-45702-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
1.4.2 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 2.1 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 2.5.2 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 3.3.1 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 4.3.4 Cleaning procedures |
| Record Nr. | UNINA-9910141478903321 |
| Chichester, West Sussex, U.K. ; ; Oxford, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Membrane processing [[electronic resource] ] : dairy and beverage applications / / edited by A.Y. Tamime
| Membrane processing [[electronic resource] ] : dairy and beverage applications / / edited by A.Y. Tamime |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Oxford, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (374 p.) |
| Disciplina |
338.1/762142
338.1762142 663 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Membrane separation
Filters and filtration Beverage industry - Technological innovations Dairy products industry - Technological innovations |
| ISBN |
1-118-45700-5
1-299-15892-7 1-118-45704-8 1-118-45702-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
1.4.2 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 2.1 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 2.5.2 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 3.3.1 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 4.3.4 Cleaning procedures |
| Record Nr. | UNINA-9910830165803321 |
| Chichester, West Sussex, U.K. ; ; Oxford, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Membrane processing : dairy and beverage applications / / edited by A.Y. Tamime
| Membrane processing : dairy and beverage applications / / edited by A.Y. Tamime |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Oxford, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (374 p.) |
| Disciplina | 338.1/762142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Membrane separation
Filters and filtration Beverage industry - Technological innovations Dairy products industry - Technological innovations |
| ISBN |
1-118-45700-5
1-299-15892-7 1-118-45704-8 1-118-45702-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
1.4.2 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 2.1 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 2.5.2 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 3.3.1 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 4.3.4 Cleaning procedures |
| Record Nr. | UNINA-9910876621803321 |
| Chichester, West Sussex, U.K. ; ; Oxford, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
