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Integrated Membrane Operations: In the Food Production
Author(s): Alfredo Cassano (Editor, Contributor), Enrico Drioli (Editor, Contributor), Carla Brazinha (Contributor), Catherine Charcosset (Contributor), Carmela Conidi (Contributor), Joao G. Crespo (Contributor), F. Petrus Cuperus (Contributor), Sirshendu De (Contributor), Youssef El Rayess (Contributor), A.C.M. (Ton) Franken (Contributor), Rafiqul Gani (Contributor), Genevieve Gésan-Guiziou (Contributor), Lidietta Giorno (Contributor), Bining Jiao (Contributor), Frank Lipnizki (Contributor), Philip Lutze (Contributor), Rosalinda Mazzei (Contributor), Martine Mietton Peuchot (Contributor), Sourav Mondal (Contributor), Martin Mondor (Contributor), Germano Mucchetti (Contributor), Emma Piacentini (Contributor), Hélène Roux-de Balmann (Contributor), René Ruby Figueroa (Contributor), Irene Tsibranska (Contributor), Bartosz Tylkowski (Contributor)
- Publisher: De Gruyter
- Publication Date: 12 Dec. 2013
- Language: English
- Print length: 375 pages
- ISBN-10: 9783110284676
- ISBN-13: 9783110284676
Book Description
This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR’s), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy. The introduction to integrated membrane operations is followed by applications in the several industries of the food sector, such as valorization of food processing streams, biocatalytic membrane reactors, and membrane emulsification.
Editorial Reviews
About the Author
Alfredo Cassano and Enrico Drioli, Universityof Calabria, Rende, Italy.
