{"product_id":"membrane-processing-for-dairy-ingredient-separation-isbn-9781118590171","title":"Membrane Processing for Dairy Ingredient Separation","description":"Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane.  Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.  A comprehensive overview of membrane separation processes, this book explores various applications such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes. Combining their educational backgrounds and substantial industrial experience in dairy ingredients processes, the authors address cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future.  The book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering. Acknowledgment ix \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eList of contributors xv\u003c\/p\u003e \u003cp\u003e1 Microfiltration for casein and serum protein separation 1\u003cbr\u003e\u003ci\u003eKang Hu, James M. Dickson, and Sandra E. Kentish\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Dairy stream lactose fractionation\/concentration using polymeric ultrafiltration membrane 35\u003cbr\u003e\u003ci\u003eSuwattana Pruksasri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Membrane fouling: a challenge during dairy ultrafiltration 67\u003cbr\u003e\u003ci\u003eDharmesh Kanani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Dairy protein fractionation and concentration using charged ultrafiltration membranes 86\u003cbr\u003e\u003ci\u003eMark R. Etzel and Abhiram Arunkumar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Demineralization of dairy streams and dairy mineral recovery using nanofiltration 112\u003cbr\u003e\u003ci\u003eSandra E. Kentish and G. Rice\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Development and application of reverse osmosis for separation 139\u003cbr\u003e\u003ci\u003eMasoumeh Zargar, Bo Jin, and Sheng Dai\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Pervaporative extraction of dairy aroma compounds 176\u003cbr\u003e\u003ci\u003eBoya Zhang, Panida Sampranpiboon, and Xianshe Feng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Membrane chromatography: current applications, future opportunities, and challenges 230\u003cbr\u003e\u003ci\u003eRaja Ghosh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Electrodialysis applications on dairy ingredients separation 241\u003cbr\u003e\u003ci\u003eLaurent Bazinet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 267\u003c\/p\u003e \u003cp\u003e\u003cb\u003eKang Hu\u003c\/b\u003e holds a PhD degree in Chemical Engineering from McMaster University, Hamilton, Canada, with a focus on membrane separation. With more than 20 years of academia and industry experience in membrane technology, including membrane fabrication and application, he is Senior Scientist at Land O’Lakes, St Paul, Minnesota, USA, where he continues to apply his expertise in dairy ingredient separation.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJames M. Dickson\u003c\/b\u003e holds a PhD degree from Virginia Polytechnic Institute and State University. He first studied membranes with the pioneers Drs Sourirajan and Matsuura more than 40 years ago and has worked in the study of membrane development, characterization, and application since then. After 30 years as Professor of Chemical Engineering, McMaster University, Hamilton, Ontario, Canada, studying membrane\u003cbr\u003eresearch and development, he recently retired as Professor Emeritus in this department.\u003c\/p\u003e \u003cp\u003eMembrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material or membrane. Applied to dairy products, the separation techniques allow valuable compounds found in milk to be isolated for use as ingredients in food processing.\u003c\/p\u003e \u003cp\u003eA comprehensive overview of membrane separation processes, this book explores various applications, such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents an in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes.\u003c\/p\u003e \u003cp\u003eCombining their educational backgrounds and substantial industrial experience in dairy ingredient processes, the authors address cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future.\u003cbr\u003eThe book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989605990629,"sku":"NP9781118590171","price":201.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118590171.jpg?v=1761784781","url":"https:\/\/k12savings.com\/products\/membrane-processing-for-dairy-ingredient-separation-isbn-9781118590171","provider":"K12savings","version":"1.0","type":"link"}