| Membrane Processing of Liquid Foods and Bioproducts Contributor(s): Jaeger, Henry (Editor), Schluter, Oliver (Editor) |
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ISBN: 1498799728 ISBN-13: 9781498799720 Publisher: CRC Press OUR PRICE: $189.95 Product Type: Hardcover Published: January 2026 This item may be ordered no more than 25 days prior to its publication date of January 5, 2026 |
| Additional Information |
| BISAC Categories: - Science | Chemistry - Physical & Theoretical - Science | Chemistry - Industrial & Technical - Technology & Engineering | Food Science - General |
| Series: Contemporary Food Engineering |
| Physical Information: 385 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Conventional membrane processes use mechanical pressure as the driving force for the mass transfer of solutes through semipermeable polymeric or inorganic membranes. Membrane process separations are low energy, relatively easy to scale up and gentle on the liquid products. This book covers reviews of the progresses in individual membrane technologies, including the basic principles and theories, advances in membrane, design and operation, food and biotechnology applications and trends in developments. |