Di Luccio / Ambrosi Membrane Processes
Erscheinungsjahr 2026
ISBN: 978-1-0716-5045-5
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark
E-Book, Englisch, 148 Seiten
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-5045-5
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark
This volume details membrane characterization and the application of membrane separation processes in food science research. This book follows Methods and Protocols in Food Science series format. All chapters will include an introduction to the respective topic, lists of all necessary materials and reagents, step-by-step, readily reproducible protocols, and notes giving tips on troubleshooting and avoiding pitfalls in the methods.
Authoritative and cutting-edge, aims to be comprehensive guide for researchers in the field.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Weitere Infos & Material
Determination of pure water permeance of micro and ultrafiltration membranes.- Performance determination of concentration-driven membrane processes.- Determination of membrane rejection in pressure-driven filtration processes.- Realistic estimation of the pore size distribution of porous membranes.- Physicochemical methods for membrane surface characterization: Zeta potential and Contact angle.- Concentration and fractionation of proteins by ultrafiltration.- Application of membrane processes in obtaining added-value products from milk whey – A protocol for sheep whey.- Protocols for concentrating bioactives and volatiles by membrane processing.- Polyphenols Microencapsulation.- Membrane cleaning and disinfection.- Membrane biofouling investigation by Scanning Electron Microscopy.- Microfiltration for cold pasteurization of milk and juice.
