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Titre :	Membrane processing : dairy and beverage applications Ajouter au panier
Auteur(s) :	Adnan Y. Tamime, Éditeur scientifique
Type de document :	Livre
Sujets :	MEMBRANE ; SEPARATION ; FILTRATION ; DESINFECTION ; NETTOYAGE ; EAU USEE ; LAIT ; LAIT FERMENTE ; FROMAGE ; LAIT DESHYDRATE ; JUS DE FRUIT ; BIERE ; CIDRE ; VIN ; VINAIGRE ; OSMOSE INVERSE ; ULTRAFILTRATION ; MICROFILTRATION ; DISTILLATION ; ENCRASSEMENT ; TRAITEMENT DES EAUX USEES ; LACTOSERUM ; FRACTIONNEMENT
Résumé :	In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety. The book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products, from on[...] In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety. The book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products, from on-farm concentration of milk as a pre-treatment for cheesemaking to fractionation of milk and whey to provide ingredients for food and other applications. Part III considers membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar. These include concentration, deacidification and dealcoholisation processes. Membrane Processing: Dairy and Beverages Applications is an ideal new reference for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics. Students and lecturers of food and dairy science and technology will value its in-depth discussion of membrane processes, whilst readers based in the dairy industry will prize it as the most up-to-date and advanced volume yet published on this crucially important topic.
Editeur(s) :	Chichester : Wiley-Blackwell
Date de publication :	2013
Collection :	Society of Dairy Technology series
Format :	1 vol. (XIX-349 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Development of Membrane Processes 1.1 Historical background 1.2 Basic principles of membrane separations 1.2.1 Depth versus screen filters 1.2.2 Isotropic versus anisotropic membranes 1.2.3 Cross-flow filtration 1.2.4 Requirements of membrane processes 1.3 Types of membrane separations 1.3.1 Reverse osmosis 1.3.2 Nanofiltration 1.3.3 Ultrafiltration 1.3.4 Microfiltration 1.4 Theory of membrane transport 1 Development of Membrane Processes 1.1 Historical background 1.2 Basic principles of membrane separations 1.2.1 Depth versus screen filters 1.2.2 Isotropic versus anisotropic membranes 1.2.3 Cross-flow filtration 1.2.4 Requirements of membrane processes 1.3 Types of membrane separations 1.3.1 Reverse osmosis 1.3.2 Nanofiltration 1.3.3 Ultrafiltration 1.3.4 Microfiltration 1.4 Theory of membrane transport 1.4.1 Transport models 1.4.2 Reverse osmosis/nanofiltration membranes 1.4.3 Ultrafiltration/microfiltration membranes 1.5 Factors affecting membrane separations 1.5.1 Factors affecting reverse osmosis/nanofiltration separations 1.5.2 Factors affecting ultrafiltration/microfiltration separations 1.5.3 System parameters 1.6 General characteristics of membrane processes 1.6.1 Retention and rejection 1.6.2 Pore size 1.6.3 Molecular weight cut-off 1.6.4 Flux 1.6.5 Concentration factor 1.6.6 Membrane life 1.7 Conclusion and future development 2 Principles of Membrane Filtration 2.1 Introduction and definitions 2.1.1 Membrane processes 2.1.2 Definitions of membrane processes 2.2 Membrane properties based on materials 2.2.1 Membrane structure 2.2.2 Material properties 2.3 Flux behaviour in pressure-driven membrane operations 2.3.1 Modelling flux behaviour 2.3.2 Influence of chemical potential on the reverse osmosis process 2.4 Effects of feed characteristics and operating parameter on separation efficiency 2.4.1 Effects of feed components 2.4.2 Effects of operating parameters 2.5 Cross-flow systems 2.5.1 Background 2.5.2 Single-pass versus feed-and-bleed operation 2.6 Recent membrane processes following different operating principles 2.6.1 Forward osmosis 2.6.2 Osmotic distillation 2.6.3 Membrane distillation 2.7 Conclusions 3 Commercial Membrane Technology 3.1 Introduction: polymers used in membrane manufacture 3.1.1 Cellulose acetate 3.1.2 Polysulphone/polyethersulphone 3.1.3 Polyamide 3.1.4 Polyvinylidene fluoride 3.1.5 Thin-film composites 3.2 Other materials used for membranes 3.2.1 Ceramic membranes 3.2.2 Metallic membranes 3.3 Membrane configuration 3.3.1 Spiral-wound 3.3.2 Tubular 3.3.3 Hollow fibre 3.3.4 Plate and frame 3.4 Modes of operation 3.4.1 Diafiltration 3.4.2 Batch design 3.4.3 Continuous design 3.5 Conclusion and future development 4 Membrane Fouling, Cleaning and Disinfection 4.1 Introduction 4.2 Flux reduction 4.2.1 Membrane resistance 4.2.2 Concentration polarisation 4.2.3 Fouling 4.2.4 Fouling in the beverage industry 4.2.5 Fouling in the dairy industry 4.3 Membrane cleaning and disinfection 4.3.1 Cleaning methods 4.3.2 Chemical cleaning factors 4.3.3 Disinfection 4.3.4 Cleaning procedures 4.3.5 Chemical cleaning agents recovery and reuse 4.4 Recent developments 4.5 Conclusions 4.6 Nomenclature 5 General Application for the Treatment of Effluent and Reuse of Wastewater 5.1 General wastewater quality issues 5.2 General wastewater treatment 5.2.1 Primary treatment: solids, fats, oils and grease removal 5.2.2 Secondary treatment: biological treatment and the membrane bioreactor 5.2.3 Tertiary treatment: disinfection 5.2.4 Desalination: nanofiltration and reverse osmosis 5.3 Water reuse 5.4 Conclusions and future applications 6 Liquid Milk Processing 6.1 Introduction 6.2 On-farm concentration of milk 6.3 Protein standardisation by ultrafiltration 6.3.1 Advantages of protein standardisation 6.3.2 Regulatory aspects 6.3.3 Process involved 6.4 Removal of bacteria by microfiltration 6.4.1 Microfiltration process: operating conditions and performances 6.4.2 Industrial applications 6.5 Fractionation of fat 6.6 Removal of somatic cells by microfiltration 6.7 Conclusions and future trends 7 Membrane Processing of Fermented Milks 7.1 Introduction 7.2 Microflora of the starter cultures 7.3 Patterns of production and consumption 7.4 Manufacturing practice of gel-type (set and stirred) products 7.4.1 Mesophilic–lactic fermentations 7.4.2 Thermophilic–lactic fermentations 7.4.3 Yeast–lactic fermentations 7.4.4 Mould–lactic fermentations 7.5 Manufacturing practice of concentrated products 7.5.1 Background 7.5.2 Concentrated yoghurt 7.5.3 Shrikhand and chakka 7.5.4 Ymer 7.5.5 Skyr 7.6 Quality control 7.6.1 Compositional quality 7.6.2 Microbiological quality 7.6.3 Organoleptic properties 7.7 Conclusion 8 Cheese 8.1 Background 8.2 Properties of membrane processed concentrates 8.2.1 Buffering capacity 8.2.2 Rheology of concentrated milks 8.2.3 Rennet coagulation 8.3 Applications of ultrafiltration in cheesemaking 8.3.1 Protein standardisation 8.3.2 Medium or intermediate concentrated retentates 8.3.3 Liquid pre-cheeses concept 8.3.4 Application of ultrafiltration for fresh and soft cheeses 8.4 Cheese quality 8.5 Applications of microfiltration in cheesemaking 8.5.1 Removal of bacteria 8.5.2 Casein standardisation 8.5.3 αs-/β-casein ratio adjustment by microfiltration 8.5.4 Recovery of fat and brine 8.6 Nanofiltration 8.7 Milk protein concentrates 8.8 Future potential 9 Whey Processing 9.1 Introduction 9.2 Whey: components, their functionality and uses 9.3 Problems of traditional whey processing 9.4 Membranes in whey processing 9.4.1 Microfiltration 9.4.2 Ultrafiltration 9.4.3 Diafiltration 9.4.4 Nanofiltration and reverse osmosis 9.4.5 Electrodialysis and other related processes 9.4.6 Integrated processes 9.5 Conclusions 10 Concentrated Milk and Powders 10.1 Introduction 10.2 Concentrated milks and powders 10.2.1 Background 10.2.2 Production of concentrated whole milk and powder 10.2.3 Production of concentrated skimmed milk and powder 10.2.4 Applications of reverse osmosis concentrated milks 10.2.5 Dulce de Leche 10.3 Milk protein concentrates 10.3.1 Manufacture of milk protein concentrates 10.3.2 Applications of milk protein concentrates 10.4 Conclusion and future trends 11 Further Applications of Membrane Filtration in Dairy Processing 11.1 Introduction 11.2 Fractionation of milk proteins using membranes 11.2.1 Separation of casein and whey proteins in milk 11.2.2 Fractionation of individual casein proteins 11.2.3 Fractionation of individual whey proteins 11.2.4 Fractionation of milk protein hydrolysates 11.2.5 Enrichment of osteopontin from milk/whey 11.2.6 Production of microparticulated whey protein 11.2.7 Isolation and enrichment of growth factors from milk/whey 11.3 Fractionation of milk fat using membranes 11.3.1 Isolation and enrichment of native milk fat globules 11.3.2 Isolation and enrichment of milk fat globule membrane 11.3.3 Removal of phospholipids from liquid whey 11.3.4 Filter sterilisation of polyunsaturated fatty acids 11.4 Fractionation of milk carbohydrates using membranes 11.4.1 Isolation and purification of bovine milk oligosaccharides 11.4.2 Filter sterilisation of lactase 11.4.3 Lactic acid removal and purification 11.5 Fractionation of milk salts using membranes 11.5.1 Demineralisation using membrane 11.5.2 Demineralisation using electrodialysis 11.6 Conclusions and future trends 12 Fruit Juices 12.1 Introduction 12.1.1 General Background 12.1.2 Background to manufacturing practice 12.2 Fruit juice clarification by microfiltration and ultrafiltration 12.2.1 Microfiltration 12.2.2 Ultrafiltration 12.2.3 Selection of microfiltration and ultrafiltration membranes 12.3 Membrane fouling and membrane cleaning 12.3.1 Membrane fouling 12.3.2 Methods of reducing membrane fouling 12.3.3 Methods of fouling treatment 12.4 Performance of microfiltration and ultrafiltration membranes 12.5 Process configurations 12.6 Quality of the clarified juices 12.7 Integrated processes 12.8 Conclusions and future development 13 Beer and Cider 13.1 Introduction 13.2 Beer brewing process 13.2.1 Milling 13.2.2 Mashing 13.2.3 Wort separation 13.2.4 Boiling 13.2.5 Trub separation 13.2.6 Fermentation 13.2.7 Clarification 13.2.8 Beer make-up 13.2.9 Packaging and microbiological stabilisation 13.3 Cidermaking process 13.3.1 Juice extraction and formulation 13.3.2 Fermentation 13.3.3 Racking and maturation 13.3.4 Blending, filtration and packaging 13.4 Membrane applications in the brewing process 13.4.1 Wort separation 13.4.2 Beer filtration and stabilisation 13.5 Membrane applications in cidermaking 13.5.1 Background 13.5.2 Cider clarification 13.6 Membrane applications common to brewing and cidermaking 13.6.1 Yeast separation and product recovery 13.6.2 Microbiological stabilisation 13.6.3 Gas standardisation using membranes 13.6.4 Water recovery/cleaning-in-place systems 13.6.5 Alcohol removal for non- or low-alcohol products and malt beverage production 13.7 Future opportunities 14 Wine 14.1 Background 14.2 Clarification and filtration methods 14.2.1 Traditional methods in common use 14.2.2 Membrane filtration 14.2.3 Cross-flow microfiltration 14.3 Membrane fouling 14.4 Must correction, wine correction and alcohol reduction using membrane technologies 14.4.1 Reverse osmosis 14.4.2 Ultrafiltration 14.4.3 Wine correction: reducing alcohol content 14.4.4 Wine correction: removing acetic acid 14.4.5 Wine correction: removal of taints 14.5 Wine stabilisation and pH adjustment 14.5.1 Tartrate stabilisation 14.5.2 pH adjustment 14.6 Conclusions and future developments 15 Application of Membrane Technology in Vinegar 15.1 Introduction 15.2 Process of vinegar making 15.3 Membrane technology in the production of vinegar 15.4 Conclusions
Langue(s) :	Anglais
Identifiant :	978-1-4443-3337-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166405

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