Stock image for illustration purposes only - book cover, edition or condition may vary.
Membrane Processing for Dairy Ingredient Separation
Kang Hu
€ 192.24
FREE Delivery in Ireland
Description for Membrane Processing for Dairy Ingredient Separation
Hardcover. Editor(s): Hu, Kang; Dickson, James. Series: Institute of Food Technologists Series. Num Pages: 296 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 161 x 237 x 19. Weight in Grams: 504.
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation processes, this book explores various applications such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also ... Read more
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation processes, this book explores various applications such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also ... Read more
Product Details
Format
Hardback
Publication date
2015
Publisher
John Wiley and Sons Ltd
Condition
New
Series
Institute of Food Technologists Series
Number of Pages
296
Place of Publication
Hoboken, United Kingdom
ISBN
9781118590171
SKU
V9781118590171
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Kang Hu
Kang Hu holds a PhD degree in Chemical Engineering from McMaster University, Hamilton, Canada, with a focus on membrane separation. With more than 20 years of academia and industry experience in membrane technology, including membrane fabrication and application, he is Senior Scientist at Land O’Lakes, St Paul, Minnesota, USA, where he continues to apply his expertise in dairy ingredient separation. ... Read more
Reviews for Membrane Processing for Dairy Ingredient Separation