Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, electrodialysis, pressure-driven membrane processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.
Author(s): Klaus-Viktor Peinemann, Suzana Pereira Nunes, Lidietta Giorno
Edition: 1
Publisher: John Wiley & Sons
Year: 2010
Language: English
Pages: 265
Tags: Пищевая промышленность;Процессы и аппараты пищевых производств;
Membrane Technology, Volume 3: Membranes for Food Applications......Page 5
Contents......Page 7
Preface......Page 13
List of Contributors......Page 15
1.1 Introduction......Page 19
1.2.1 Dairy Industry Overview......Page 20
1.2.2.1 Removal of Bacteria and Spores from Milk, Whey and Cheese Brine......Page 21
1.2.2.3 Whey Protein Concentration and Fractionation......Page 23
1.2.2.4 Whey Demineralization......Page 25
1.2.2.5 Cheese Manufacturing......Page 26
1.3.1.1 Beer from Tank Bottoms/Recovery of Surplus Yeast......Page 27
1.3.1.3 Beer Dealcoholization......Page 29
1.3.2 Wine......Page 30
1.3.2.3 Rejuvenation of Old Wine (Lifting)......Page 31
1.3.3 Vinegar......Page 32
1.4 Fruit Juices......Page 33
1.4.1 Fruit-Juice Clarification......Page 34
1.5 Other Membrane Applications in the Food Industry......Page 35
1.6 Future Trends......Page 36
1.6.2 New Membrane Processes......Page 38
1.6.2.2 Electrodialysis......Page 39
1.6.2.3 Membrane Contactors – Osmotic Distillation......Page 40
References......Page 41
2.1 Introduction......Page 43
2.2.2 Removal of Bacteria and Spores from Skim Milk (Cold Pasteurization)......Page 45
2.2.3 Concentration of Casein Micelles in Skim Milk......Page 46
2.3 Methods to Enhance Membrane Separation......Page 48
2.3.1 Critical Flux Concept......Page 49
2.3.3 Turbulence Promotion......Page 50
2.3.5 Other Methods......Page 51
2.4 Use of Models for Membrane Separation......Page 52
2.5 How to Get from Separation to Fractionation......Page 53
2.5.1 Membranes with Uniform Pore Size......Page 54
2.5.3 Membrane Modification......Page 55
2.6 Outlook......Page 56
References......Page 57
3.1.1.2 Whey Proteins......Page 63
3.2.1.1 Bacteria and Spore Removal......Page 64
3.2.1.2 Casein Micelles Separation from Whey Proteins......Page 65
3.2.2.1 Total Proteins Concentration......Page 66
3.2.2.2 Whey-Protein Fractionation......Page 67
3.2.3.1 Treatment of Cheese Whey and Fabrication of Yogurts......Page 68
3.3.1 Principle and Advantages of Dynamic (Shear-Enhanced) Filtration......Page 69
3.3.2 Industrial Dynamic Filtration Systems......Page 70
3.3.3.1 Casein Separation from Whey Proteins by MF......Page 73
3.3.3.2 Dynamic Ultrafiltration of Skim Milk......Page 78
3.3.3.3 Total Protein Concentration by UF for Cheese Manufacturing......Page 81
3.3.3.4 α-La and β-Lg Protein Fractionation by UF......Page 82
3.3.4 Treatment of Dairy-Process Waters by Dynamic NF and RO......Page 84
3.4 Conclusion......Page 87
References......Page 88
4.1 Introduction......Page 93
4.2.1 Principle of the Electrodialysis Process......Page 94
4.2.2.1 Concentration Polarization, Limiting Current Density, Current Utilization, and Power Consumption......Page 97
4.2.2.2 System Design and Cost Analysis......Page 98
4.3 Electrodialysis Applications in the Food Industry......Page 100
4.3.1 Wine Industry......Page 101
4.3.2 Juice and Sugar Industry......Page 103
4.3.3 Dairy Industry......Page 106
4.3.4 Protein Fractions......Page 112
4.4.1 Electrodeionization......Page 114
4.4.2 Electrochemical Coagulation......Page 115
4.5 Conclusion and Future Innovations......Page 116
References......Page 119
5.1 Introduction......Page 123
5.2 Wine Clarification by Microfiltration and Ultrafiltration......Page 124
5.3 Wine Tartaric Stabilization by Electrodialysis......Page 129
5.4 Influence of MF/UF Polysaccharide Removal on Wine Tartaric Stability......Page 131
5.5 Nanofiltration of Grape Must for Sugar/Organic Acids Fractionation......Page 133
References......Page 135
6.1.1 Reduction of Must Sugars to Obtain a Lower Alcohol Content in Wines......Page 137
6.1.2 Reduction of Alcohol Content in Wine......Page 139
6.2.2 Reduction of Volatile Acidity......Page 141
6.3 Acidification of Musts and Wines......Page 143
6.4 Other Potential Applications......Page 144
References......Page 145
7.1 Introduction......Page 147
7.1.1 Cross-Flow Membrane Emulsification (XME)......Page 148
7.1.3 Rotating Membrane Emulsification (RME)......Page 149
7.1.4 Vibrating Membrane Emulsification (VME)......Page 150
7.1.5 Microchannel Emulsification......Page 151
7.2.1 XME......Page 152
7.2.2 PME......Page 155
7.2.3 MCE......Page 156
7.3.1.1 Membrane Emulsification......Page 158
7.3.1.2 Microchannel Emulsification......Page 159
7.3.2.1 Membrane Emulsification......Page 162
7.3.2.2 Microchannel Emulsification......Page 163
7.3.3.1 Membrane Emulsification......Page 165
7.4.1 Membrane Emulsification......Page 167
7.5 Assessment of the Potential Benefits of Membrane Emulsification in Foods......Page 169
7.5.1.1 Physical Stability......Page 170
7.5.2 DSD and Product Rheology......Page 171
7.5.2.1 Yield Stress......Page 172
7.5.2.4 Formation of Flocculated Networks......Page 173
7.5.3.1 Shear Damage to Ingredients......Page 174
7.5.4 Summary......Page 175
References......Page 176
8.1 Introduction......Page 185
8.2 Membrane Contactors: Fundamentals......Page 187
8.3.1 Process Fundamentals......Page 189
8.3.2 OD Membranes and Modules......Page 190
8.3.3 Effect of Operating Conditions on the OD Flux......Page 192
8.3.4 OD Applications......Page 195
8.4.1 Process Fundamentals......Page 201
8.4.2 MD Membranes and Modules......Page 202
8.4.3 Effect of Operating Parameters on MD Fluxes......Page 204
8.4.4 MD Applications......Page 205
8.4.5 Coupled Operation of Osmotic Distillation and Membrane Distillation......Page 208
8.5.1 Process Fundamentals......Page 209
8.5.2 SLMs Applications......Page 210
8.6 Conclusions......Page 211
References......Page 213
9.2 Membrane Bioreactors and Functional Food......Page 219
9.3 Membrane Bioreactor in Sugar and Starch Processing......Page 221
9.4 Membrane Bioreactor in Oil and Fat Processing Industry......Page 224
9.5.1 Wine......Page 226
9.5.3 Ethanol Production......Page 230
9.6.1 Fruit-Juices Production......Page 231
9.6.1.1 Functional Food Production in the Milk and Whey Field by Membrane Bioreactor......Page 232
9.6.1.1.2 Protein Hydrolysis in Milk and Whey by MBR......Page 233
References......Page 237
10.1 Introduction......Page 241
10.2 Application of Membranes in Controlling Gas Permeability......Page 243
10.2.1 Membranes in Modified-Atmosphere Packaging......Page 246
10.3 Membranes as Devices for Active Food Packaging......Page 250
10.4 Conclusion......Page 256
References......Page 257
Index......Page 259
