000			01490nam a22001697a 4500
008			241129b |||||||| |||| 00| 0 eng d
020			_a9780367226916 _qhbk
041			_aeng
082			_a664 _bSEL
100			_aSelvakumaran, M.
245			_aApplications of membrane technology for food processing industries _cedited by M. Selvakumaran
260			_aBoca Raton _bCRC Press _c2021
300			_axiv, 260 p.
520			_aMembranes 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.
650			_aMembrane technology
942			_cREF
999			_c565949 _d565949