Integrated membrane operations in the food production:
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| Beschreibung: | Literaturangaben |
| Umfang: | XVIII, 357 S. Ill., graph. Darst. |
| ISBN: | 3110284677 3110285673 9783110284676 9783110285673 |
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| 245 | 1 | 0 | |a Integrated membrane operations in the food production |c ed. by Alfredo Cassano ; Enrico Drioli |
| 264 | 1 | |a Berlin [u.a.] |b <<De>> Gruyter |c 2014 | |
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Datensatz im Suchindex
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| adam_text | CONTENTS
PREFACE V
AUTHOR INDEX XV
1 MEMBRANE APPLICATIONS IN AGRO-INDUSTRY 1
F. PETRUS CUPERUS AND A.C.M. (TONY) FRANKEN
1.1 INTRODUCTION 1
1.2 MEMBRANES IN BIOREFINERY 1
1.2.1 WHAT IS BIOREFINERY? 1
1.2.2 MILD EXTRACTION TECHNIQUES 2
1.2.3 USE OF MEMBRANES IN BIOREFINERY 4
1.2.3.1 CROSSFLOW 5
1.2.3.2 CROSS-ROTATION (CR) FILTRATION 5
1.2.3.3 ROTATING MEMBRANES 6
1.2.3.4 VIBRATIONAL MEMBRANES 7
1.2.4 REMOVING MINERALS FROM ROAD-SIDE GRASS 10
1.2.5 BIOFUEL INCLUDING MICROALGAE 11
1.3 MEMBRANES IN VEGETABLE OILS AND FATS 14
1.3.1 MEMBRANE TECHNOLOGY APPLIED TO VEGETABLE OILS *14
1.3.2 SOLVENT RECOVERY AND REUSE 16
1.3.3 WAX REMOVAL AND/OR RECOVERY 17
1.3.4 GOODIES IN OIL 18
1.4 APPLICATION SCALE AND OUTLOOK 20
1.4.1 APPLICATION SCALE 20
1.4.2 OUTLOOK 21
1.5 REFERENCES 21
2 PROCESS INTENSIFICATION IN INTEGRATED MEMBRANE PROCESSES * 25
PHILIP LUTZE AND RAFIQUL GANI
2.1 INTRODUCTION 25
2.1.1 BACKGROUND: PROCESS INTENSIFICATION 25
2.1.2 MEMBRANES AND PROCESS INTENSIFICATION 26
2.2 SYNTHESIS/DESIGN OF MEMBRANE-ASSISTED PI - OVERVIEW
AND CONCEPTS 28
2.2.1 MATHEMATICAL FORMULATION OF THE PI SYNTHESIS PROBLEM 29
2.2.2 PI SYNTHESIS BASED ON THE DECOMPOSITION APPROACH 31
2.2.3 PHENOMENA AS BUILDING BLOCKS FOR PROCESS SYNTHESIS 31
2.2.4 CONNECTION OF PHENOMENA 33
2.3 SYNTHESIS/DESIGN OF MEMBRANE-ASSISTED PI - WORKFLOW 34
2.3.1 STEPS OF THE GENERAL WORKFLOW 34
HTTP://D-NB.INFO/1032803096
VIII
2.3.1.1
2.3.1.2
2.3.1.3
2.3.1.4
2.3.2
2.3.3
2.3.3.1
2.3.3.2
2.3.3.3
2.3.3.4
2.3.4
2.3.4.1
2.3.4.2
2.3.4.3
2.4
2.4.1
2.4.2
2.4.2.1
2.4.2.2
2.4.2.3
2.4.2.4
2.4.2.5
2.4.2.6
2.5
2.5.1
2.5.2
2.5.3
2.5.3.1
2.5.3.2
2.5.3.3
2.5.3.4
2.5.4
2.5.4.1
2.5.4.2
2.5.4.3
2.6
2.7
CONTENTS
STEP 1: DEFINE PROBLEM 34
STEP A2: ANALYZE THE PROCESS 37
B2: IDENTIFY AND ANALYZE NECESSARY TASKS TO ACHIEVE
THE PROCESS TARGET 37
STEP 6: SOLVE THE REDUCED OPTIMIZATION PROBLEM AND VALIDATE MOST
PROMISING 37
KBS WORKFLOW 38
UBS WORKFLOW 38
STEP U2: COLLECT PI EQUIPMENT 38
STEP U3: SELECT AND DEVELOP MODELS 38
STEP U4: GENERATE FEASIBLE FLOWSHEET OPTIONS 39
STEP U5: FAST SCREENING FOR PROCESS CONSTRAINTS 39
PBS WORKFLOW 39
STEP P3: IDENTIFICATION OF DESIRABLE PHENOMENA 40
STEP P4: GENERATE FEASIBLE OPERATION/FLOWSHEET
OPTIONS 40
STEP P5: FAST SCREENING FOR PROCESS CONSTRAINTS 40
SYNTHESIS/DESIGN OF MEMBRANE-ASSISTED PI - SUB-ALGORITHMS,
SUPPORTING METHODS AND TOOLS 41
SUB-ALGORITHMS 41
SUPPORTING METHODS AND TOOLS 41
KNOWLEDGE BASE TOOL 42
MODEL LIBRARY 42
METHOD BASED ON THERMODYNAMIC INSIGHTS 42
DRIVING FORCE METHOD 43
EXTENDED KREMSER METHOD 43
ADDITIONAL TOOLS 43
CONCEPTUAL EXAMPLE 45
STEP 1: DEFINE PROBLEM 45
STEP A2: ANALYZE THE PROCESS 45
RESULT OF THE PBS WORKFLOW 46
STEP P3: IDENTIFICATION OF DESIRABLE PHENOMENA 46
STEP P4: GENERATE FEASIBLE OPERATION/FLOWSHEET OPTIONS 48
STEP P5: FAST SCREENING FOR PROCESS CONSTRAINTS 49
STEP 6: SOLVE THE REDUCED OPTIMIZATION PROBLEM AND VALIDATE MOST
PROMISING 50
COMPARISON OF SOLUTIONS OBTAINED FROM PBS, KBS AND UBS 51
RESULT OF THE KBS WORKFLOW 51
RESULT OF THE UBS WORKFLOW 53
COMPARISON OF THE RESULTS 53
CONCLUSIONS 55
REFERENCES 55
CONTENTS
* IX
3 INTEGRATED MEMBRANE OPERATIONS IN FRUIT JUICE PROCESSING 59
ALFREDO CASSANO, CARMELA CONIDI AND ENRICO DRIOLI
3.1 INTRODUCTION 59
3.2 CLARIFICATION OF FRUIT JUICES 59
3.3 CONCENTRATION OF FRUIT JUICES 65
3.3.1 NANOFILTRATION 65
3.3.2 REVERSE OSMOSIS 66
3.3.3 OSMOTIC DISTILLATION 67
3.3.4 MEMBRANE DISTILLATION 69
3.4 INTEGRATED MEMBRANE OPERATIONS IN FRUIT JUICES PRODUCTION 71
3.4.1 APPLE JUICE 71
3.4.2 RED FRUIT JUICES 74
3.4.3 OTHER FRUIT JUICES 78
3.4.3.1 KIWIFRUIT JUICE 78
3.4.3.2 CACTUS PEAR JUICE 79
3.4.3.3 MELON JUICE 81
3.5 CONCLUSIONS 81
3.6 REFERENCES 82
4 INTEGRATED MEMBRANE OPERATIONS IN CITRUS PROCESSING * 87
ALFREDO CASSANO AND BININGJIAO
4.1 INTRODUCTION 87
4.2 CLARIFICATION OF CITRUS JUICES 89
4.3 DEBITTERING OF ORANGE JUICE 92
4.4 CONCENTRATION OF CITRUS JUICES 93
4.4.1 REVERSE OSMOSIS 93
4.4.2 MEMBRANE DISTILLATION AND OSMOTIC DISTILLATION * 95
4.5 RECOVERY OF AROMA COMPOUNDS 102
4.6 TREATMENT OF CITRUS BY-PRODUCTS 103
4.7 CONCLUDING REMARKS 108
4.8 REFERENCES 109
5 INTEGRATED MEMBRANE AND CONVENTIONAL PROCESSES APPLIED TO MILK
PROCESSING 113
GERMANO MUCCHETTI
5.1 INTRODUCTION 113
5.2 FLUID MILK 114
5.2.1 MF AND BACTERIAL REMOVAL 114
5.2.2 MF, SOMATIC CELLS AND ENZYME REMOVAL 118
5.2.3 MEMBRANE REACTORS FOR FREE LACTOSE MILK 119
5.2.4 HEAT LABILE INGREDIENTS STERILIZATION (MF/UF) AND ADDITION TO
HEAT-TREATED MILK DURING PACKAGING 120
X CONTENTS
5.3 CHEESE MILK 121
5.3.1 REVERSE OSMOSIS APPLICATION TO CHEESE MILK 121
5.3.2 CHEESE MILK CONCENTRATION 121
5.3.3 CHEESE MILK MEDIUM AND HIGH CONCENTRATION 122
5.3.4 CHEESE MILK STANDARDIZATION 123
5.3.5 CREAM CONCENTRATION BY UF FOR MASCARPONE CHEESE 125
5.3.6 CHEESE BRINE TREATMENT 127
5.4 CONCLUSIONS 128
5.5 REFERENCES 128
6 INTEGRATED MEMBRANE OPERATIONS IN WHEY PROCESSING 133
GENEVIEVE GESAN-GUIZIOU
6.1 INTRODUCTION 133
6.2 WHEY TYPES AND COMPOSITION 133
6.3 CONCENTRATION AND DEMINERALIZATION OF WHEY 135
6.4 CONCENTRATION OF SERUM PROTEINS 138
6.5 FRACTIONATION OF INDIVIDUAL SERUM PROTEINS 141
6.6 DEVELOPMENT OF NEW VALUE-ADDED PRODUCTS FROM WHEY 143
6.7 CONCLUSIONS AND CHALLENGES 144
6.8 REFERENCES 145
7 INTEGRATED MEMBRANE PROCESSES IN WINEMAKING *147
YOUSSEF EL RAYESS AND MARTINE MIETTON-PEUCHOT
7.1 INTRODUCTION 147
7.2 CROSSFLOW MICROFILTRATION FOR MUST, WINE AND LEES CLARIFICATION 148
7.3 ELECTRODIALYSIS AND BIPOLAR ELECTRODIALYSIS 152
7.4 UF AND NF FOR REDUCTION OF MUST SUGARS 156
7.5 RO AND NF FOR SUGAR MUST CONCENTRATION 157
7.6 RO, NF AND MC FOR WINE DEALCOHOLIZATION 158
7.7 GAS CONTROL BY MEMBRANE PROCESSES 160
7.8 REFERENCES 161
8 MEMBRANE OPERATIONS IN THE SUGAR AND BREWING INDUSTRY 163
FRANK LIPNIZKI AND RENE RUBY-FIGUEROA
8.1 INTRODUCTION 163
8.2 BEET AND CANE SUGAR PRODUCTION 163
8.2.1 MEMBRANE APPLICATIONS ON BEET SUGAR PRODUCTION 164
8.2.1.1 SUGAR BEET PRESS WATER AND PULP RECYCLING 165
8.2.1.2 RAW JUICE PURIFICATION 167
8.2.1.3 DEMINERALIZATION OF BEET JUICE 172
8.2.1.4 PRECONCENTRATION OF THIN JUICE 173
8.3 MEMBRANE APPLICATION IN CANE SUGAR PRODUCTION 175
CONTENTS
XI
8.3.1 RAW SUGAR CANE JUICE PURIFICATION 176
8.3.2 CONCENTRATION OF CLARIFIED CANE JUICE 181
8.3.3 MOLASSES TREATMENT 181
8.3.4 DECOLORIZATION OF REMELTED RAW SUGAR 182
8.4 THE BREWING INDUSTRY 183
8.4.1 MEMBRANE APPLICATIONS IN THE BREWING PROCESS 185
8.4.1.1 FILTRATION IN THE LAUTERING PROCESS 187
8.4.1.2 BEER CLARIFICATION 188
8.4.1.3 DEALCOHOLIZATION OF BEER 190
8.4.1.4 BEER FROM TANK BOTTOMS 193
8.5 CONCLUSIONS AND OUTLOOK 194
8.5.1 ACKNOWLEDGEMENTS 195
8.6 REFERENCES 195
9 PROCESSING OF STEVIOSIDE USING MEMBRANE-BASED
SEPARATION PROCESSES * 201
SOURAV MONDAL AND SIRSHENDU DE
9.1 INTRODUCTION 201
9.2 PHYSICAL AND BIOLOGICAL PROPERTIES OF STEVIOL GLYCOSIDES 203
9.3 EXTRACTION METHODS OF STEVIOL GLYCOSIDES 205
9.3.1 ION-EXCHANGE 205
9.3.2 SOLVENT EXTRACTION 205
9.3.3 EXTRACTION BY CHELATING AGENTS 206
9.3.4 ADSORPTION AND CHROMATOGRAPHIC SEPARATION 206
9.3.5 ULTRASONIC EXTRACTION 206
9.3.6 MICROWAVE-ASSISTED EXTRACTION 206
9.3.7 SUPER CRITICAL FLUID EXTRACTION (SCFE) 206
9.4 STATE-OF-THE-ART MEMBRANE-BASED PROCESSES 207
9.5 DETAILED MEMBRANE-BASED CLARIFICATION PROCESSES 208
9.5.1 HOT WATER EXTRACTION 208
9.5.2 SELECTION OF OPERATING CONDITIONS AND MEMBRANE 212
9.5.3 CROSSFLOW ULTRAFILTRATION 217
9.5.4 NANOFILTRATION 220
9.5.5 DIAFILTRATION 222
9.6 REFERENCES 226
10 PRODUCTION OF VALUE-ADDED SOY PROTEIN PRODUCTS BY MEMBRANE-BASED
OPERATIONS 233
MARTIN MONDOR
10.1 INTRODUCTION 233
10.1.1 SOY AS THE MOST IMPORTANT SOURCE OF PLANT PROTEIN INGREDIENTS 233
10.1.2 PRODUCTION OF SOY PROTEIN ISOLATES BY ISOELECTRIC PRECIPITATION *
233
XII *
CONTENTS
10.1.3 SOY BIOACTIVE PEPTIDES 234
10.2 MEMBRANE TECHNOLOGIES IN THE PROCESSING OF SOY PROTEIN
PRODUCTS 235
10.2.1 ULTRAFILTRATION 236
10.2.1.1 MEMBRANES 237
10.2.1.2 MEMBRANE FOULING 237
10.2.1.3 OPERATING VARIABLES 238
10.2.2 ELECTRODIALYSIS 239
10.2.2.1 CONVENTIONAL ELECTRODIALYSIS 239
10.2.2.2 BIPOLAR MEMBRANE ELECTRODIALYSIS 241
10.2.3 INTEGRATED ELECTRODIALYSIS-ULTRAFILTRATION PROCESS 243
10.3 PRODUCTION OF SOY PROTEIN ISOLATES BY MEMBRANE TECHNOLOGIES 244
10.3.1 ULTRAFILTRATION 244
10.3.1.1 REMOVAL OF UNDESIRABLE COMPONENTS OF SOY PROTEIN EXTRACTS 245
10.3.1.2 PRODUCTION OF SOY PROTEIN ISOLATE WITH A HIGH AMOUNT OF
ISOFLAVONES 246
10.3.1.3 FUNCTIONALITY OF SOY PROTEIN ISOLATE PRODUCED BY
ULTRAFILTRATION 247
10.3.2 ELECTRODIALYSIS WITH BIPOLAR MEMBRANES 249
10.3.3 ELECTRODIALYSIS WITH BIPOLAR MEMBRANES IN COMBINATION WITH
ULTRAFI ITRATION-DIAFILTRATION 251
10.4 SEPARATION OF SOY PEPTIDES BY MEMBRANE TECHNOLOGIES 254
10.4.1 ULTRAFILTRATION 255
10.4.2 INTEGRATED ELECTRODIALYSIS - ULTRAFILTRATION APPROACH 258
10.5 CONCLUDING REMARKS AND PERSPECTIVES 261
10.5.1 ACKNOWLEDEGMENTS 262
10.6 REFERENCES 262
11 CONCENTRATION OF POLYPHENOLS BY INTEGRATED MEMBRANE OPERATIONS 269
IREN TSIBRANSKA AND BARTOSZ TYLKOWSKI
11.1 INTRODUCTION 269
11.1.1 BENEFICIAL EFFECTS OF POLYPHENOLS 270
11.1.2 SEPARATION/CONCENTRATION OF POLYPHENOLS BY TRADITIONAL
METHODS 270
11.1.2.1 SEPARATION OF POLYPHENOLS AT LABORATORY SCALE * 271
11.1.2.2 CONCENTRATION OF POLYPHENOLS AT INDUSTRIAL SCALE 272
11.2 CONCENTRATION OF POLYPHENOLS BY INTEGRATED MEMBRANE
OPERATIONS 272
11.2.1 MEMBRANE PROCESSES FOR CONCENTRATION OF PLANT EXTRACTS 273
11.2.2 MEMBRANE PROCESSES FOR CONCENTRATION OF JUICES 281
11.2.3 MEMBRANE PROCESSES FOR RECOVERY/CONCENTRATION OF POLYPHENOLS FROM
INDUSTRIAL WASTE WATERS (WW) 281
11.3 REFERENCES 289
CONTENTS
XIII
12 VALORIZATION OF FOOD PROCESSING STREAMS FOR OBTAINING EXTRACTS
ENRICHED
IN BIOLOGICALLY ACTIVE COMPOUNDS 295
CARLA BRAZINHA AND JOAO G. CRESPO
12.1 INTRODUCTION 295
12.2 MARKET OF THE NATURAL EXTRACTS INGREDIENTS * 295
12.3 PRODUCTION OF NATURAL EXTRACTS - PROCESS AND FINAL PRODUCT
REQUIREMENTS 297
12.4 FRACTIONATION, CONCENTRATION AND PURIFICATION OF BAC WITH
MEMBRANE-PROCESSING TECHNIQUES 300
12.4.1 FRACTIONATION WITH PERVAPORATION/VAPOR PERMEATION 300
12.4.2 EXTRACT FRACTIONATION AND PURIFICATION BY NANOFILTRATION 302
12.5 CONCLUDING REMARKS 306
12.6 REFERENCES 306
13 BIOCATALYTIC MEMBRANE REACTORS FOR THE PRODUCTION OF NUTRACEUTICALS
* 311
LIDIETTA GIORNO, ROSALINDA MAZZEI AND EMMA PIACENTINI
13.1 INTRODUCTION 311
13.2 GENERAL ASPECTS 313
13.3 APPLICATIONS 316
13.3.1 STARCH SUGARS 317
13.3.2 FRUIT JUICES PROCESSING 317
13.3.3 PRODUCTION OF FUNCTIONAL MOLECULES AND SPICES 318
13.3.4 FATS AND OILS 318
13.3.5 ALCOHOLIC BEVERAGES 318
13.3.6 WATER PURIFICATION FOR FOOD PRODUCTION * 319
13.4 CONCLUSIONS 321
13.5 REFERENCES 322
14 MEMBRANE EMULSIFICATION IN INTEGRATED PROCESSES FOR
INNOVATIVE FOOD * 323
CATHERINE CHARCOSSET
14.1 INTRODUCTION 323
14.2 MEMBRANE EMULSIFICATION 324
14.2.1 CONFIGURATIONS 324
14.2.2 MEMBRANES 326
14.2.3 INFLUENCE OF PARAMETERS 327
14.3 APPLICATIONS 328
14.3.1 SIMPLE EMULSIONS 328
14.3.2 MULTIPLE EMULSIONS 329
14.3.3 ENCAPSULATION 330
14.3.4 AERATED FOOD GELS 331
14.4 INTEGRATED PROCESSES 331
14.4.1 BEVERAGES 331
XIV
* CONTENTS
14.4.2 DAIRY PRODUCTS 332
14.5 CONCLUSIONS 334
14.6 REFERENCES 334
15 ELECTRODIALYSIS IN INTEGRATED PROCESSES FOR FOOD APPLICATIONS 339
HELENE ROUX-DE BALMANN
15.1 INTRODUCTION 339
15.2 PRINCIPLE OF ELECTRODIALYSIS 339
15.2.1 CONVENTIONAL ELECTRODIALYSIS (EDC) *339
15.2.1.1 MEMBRANES AND STACKS 339
15.2.1.2 TRANSFER MECHANISMS AND MODELING 341
15.2.2 ELECTRODIALYSIS WITH BIPOLAR MEMBRANES (EDBM) 343
15.2.2.1 MEMBRANES AND STACKS 343
15.3 FOOD APPLICATIONS 345
15.3.1 WHEY 345
15.3.2 SUGAR AND BEVERAGES INDUSTRY 346
15.3.3 WINE 348
15.3.4 ORGANIC ACIDS 350
15.4 REFERENCES 351
INDEX 353
|
| any_adam_object | 1 |
| author2 | Cassano, Alfredo |
| author2_role | edt |
| author2_variant | a c ac |
| author_facet | Cassano, Alfredo |
| building | Verbundindex |
| bvnumber | BV042925273 |
| classification_rvk | VN 7190 |
| ctrlnum | (OCoLC)864646785 (DE-599)DNB1032803096 |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 660 - Chemical engineering |
| dewey-raw | 660.284245 |
| dewey-search | 660.284245 |
| dewey-sort | 3660.284245 |
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| discipline | Chemie / Pharmazie |
| format | Book |
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| id | DE-604.BV042925273 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T17:23:25Z |
| institution | BVB |
| isbn | 3110284677 3110285673 9783110284676 9783110285673 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028352490 |
| oclc_num | 864646785 |
| open_access_boolean | |
| owner | DE-703 |
| owner_facet | DE-703 |
| physical | XVIII, 357 S. Ill., graph. Darst. |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | <<De>> Gruyter |
| record_format | marc |
| spellingShingle | Integrated membrane operations in the food production Lebensmitteltechnologie (DE-588)4034901-9 gnd Membranverfahren (DE-588)4231727-7 gnd Prozessoptimierung (DE-588)4176074-8 gnd Getränkeherstellung (DE-588)4236073-0 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4231727-7 (DE-588)4176074-8 (DE-588)4236073-0 |
| title | Integrated membrane operations in the food production |
| title_auth | Integrated membrane operations in the food production |
| title_exact_search | Integrated membrane operations in the food production |
| title_full | Integrated membrane operations in the food production ed. by Alfredo Cassano ; Enrico Drioli |
| title_fullStr | Integrated membrane operations in the food production ed. by Alfredo Cassano ; Enrico Drioli |
| title_full_unstemmed | Integrated membrane operations in the food production ed. by Alfredo Cassano ; Enrico Drioli |
| title_short | Integrated membrane operations in the food production |
| title_sort | integrated membrane operations in the food production |
| topic | Lebensmitteltechnologie (DE-588)4034901-9 gnd Membranverfahren (DE-588)4231727-7 gnd Prozessoptimierung (DE-588)4176074-8 gnd Getränkeherstellung (DE-588)4236073-0 gnd |
| topic_facet | Lebensmitteltechnologie Membranverfahren Prozessoptimierung Getränkeherstellung |
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