Membranes for Food Applications

by Peinemann, Klaus-Viktor; Nunes, Suzana Pereira; Giorno, Lidietta

• ISBN13: 9783527314829
• ISBN10: 3527314822
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-08-30
• Publisher: Wiley-VCH

Summary

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 Biography

K.-V. Peinemann is Principal Reserch Scientist at the Membranes Research Center of KAUST, Saudi Arabia and is honorary Professor at the University of Hanover. He has worked in the field of membrane science and technology for almost 30 years. He was researcher at MTR, USA and almost 20 years Head of the Department of Membrane Development at GKSS, Germany. He has published 75 papers in international journals, holds 20 membrane related patents, has been responsible for the organization of numerous international workshops, From 2002 to 2004, Professor Peinemann served as the President of the European Membrane Society and he is a co-founder of the membrane company GMT Membrantechnik in Rheinfelden, Germany.

S. P. Nunes is Principal Reserch Scientist at the Membranes Research Center of KAUST, Saudi Arabia. She was Associate Professor at the University of Campinas, Brazil, Humboldt fellow at the University of Mainz, Head of Department of Membranes for Energy at GKSS, Germany. She has been working on the development of polymeric materials for almost 30 years, and has authored over 100 papers in international journals. She has coordinated European and German projects on membranes for fuel cell and on training of young scientists in the membrane field, organizing several international workshops and summer schools.

L. Giorno is the Director of the Institute on Membrane Technology, ITM-CNR, Italy. Her research experiences include membrane bioengineering, catalytic membranes and biocatalytic membrane reactors, integrated membrane systems for bioseparations and bioconversions, downstream processing based on molecular separation, membrane chirotechnology, membrane emulsifier. She has been involved in membrane science and engineering research and development for almost 20 years. She is co-author of three books and some 60 peer reviewed papers. She is currently the President of the European Membrane Society.

Table of Contents

Cross-Flow Membrane Applications in the Food Industry

Membrane Processes for Dairy Fractionation

Milk and Dairy Effluents Processing: Comparison of Cross-Flow and Dynamic Filtrations

Electrodialysis in the Food Industry

Membrane Processes in Must and Wine Industries

New Applications for Membrane Technologies in Enology

Membrane Emulsification for Food Applications

Membrane Contactors in Integrated Processes for Fruit-Juice Processing

Membrane Bioreactors in Functional Food Ingredients Production

Membranes for Food Packaging

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