Table of Contents |
| Preface | v |
| Author index | xv |
1. | Membrane applications in agro-industry | 1 |
1.1. | Introduction / A.C.M. Franken, F. Petrus Cuperus | 1 |
1.2. | Membranes in biorefinery / A.C.M. Franken, F. Petrus Cuperus | 1 |
1.2.1. | What is biorefinery? / A.C.M. Franken, F. Petrus Cuperus | 1 |
1.2.2. | Mild extraction techniques / A.C.M. Franken, F. Petrus Cuperus | 2 |
1.2.3. | Use of membranes in biorefinery / A.C.M. Franken, F. Petrus Cuperus | 4 |
1.2.3.1. | Crossflow / A.C.M. Franken, F. Petrus Cuperus | 5 |
1.2.3.2. | Cross-rotation (CR) filtration / A.C.M. Franken, F. Petrus Cuperus | 5 |
1.2.3.3. | Rotating membranes / A.C.M. Franken, F. Petrus Cuperus | 6 |
1.2.3.4. | Vibrational membranes / A.C.M. Franken, F. Petrus Cuperus | 7 |
1.2.4. | Removing minerals from road-side grass / A.C.M. Franken, F. Petrus Cuperus | 10 |
1.2.5. | Biofuel including microalgae / A.C.M. Franken, F. Petrus Cuperus | 11 |
1.3. | Membranes in vegetable oils and fats / A.C.M. Franken, F. Petrus Cuperus | 14 |
1.3.1. | Membrane technology applied to vegetable oils / A.C.M. Franken, F. Petrus Cuperus | 14 |
1.3.2. | Solvent recovery and reuse / A.C.M. Franken, F. Petrus Cuperus | 16 |
1.3.3. | Wax removal and/or recovery / A.C.M. Franken, F. Petrus Cuperus | 17 |
1.3.4. | Goodies in oil / A.C.M. Franken, F. Petrus Cuperus | 18 |
1.4. | Application scale and outlook / A.C.M. Franken, F. Petrus Cuperus | 20 |
1.4.1. | Application scale / A.C.M. Franken, F. Petrus Cuperus | 20 |
1.4.2. | Outlook / A.C.M. Franken, F. Petrus Cuperus | 21 |
1.5. | References / A.C.M. Franken, F. Petrus Cuperus | 21 |
2. | Process intensification in integrated membrane processes / A.C.M. Franken, F. Petrus Cuperus | 25 |
2.1. | Introduction / Rafiqul Gani, Philip Lutze | 25 |
2.1.1. | Background: process intensification / Rafiqul Gani, Philip Lutze | 25 |
2.1.2. | Membranes and process intensification / Rafiqul Gani, Philip Lutze | 26 |
2.2. | Synthesis/design of membrane-assisted PI overview and concepts / Rafiqul Gani, Philip Lutze | 28 |
2.2.1. | Mathematical formulation of the PI synthesis problem / Rafiqul Gani, Philip Lutze | 29 |
2.2.2. | PI synthesis based on the decomposition approach / Rafiqul Gani, Philip Lutze | 31 |
2.2.3. | Phenomena as building blocks for process synthesis / Rafiqul Gani, Philip Lutze | 31 |
2.2.4. | Connection of phenomena / Rafiqul Gani, Philip Lutze | 33 |
2.3. | Synthesis/design of membrane-assisted PI workflow / Rafiqul Gani, Philip Lutze | 34 |
2.3.1. | Steps of the general workflow / Rafiqul Gani, Philip Lutze | 34 |
2.3.1.1. | Step 1: Define problem / Rafiqul Gani, Philip Lutze | 34 |
2.3.1.2. | Step A2: Analyze the process / Rafiqul Gani, Philip Lutze | 37 |
2.3.1.3. | B2: Identify and analyze necessary tasks to achieve the process target / Rafiqul Gani, Philip Lutze | 37 |
2.3.1.4. | Step 6: Solve the reduced optimization problem and validate most promising / Rafiqul Gani, Philip Lutze | 37 |
2.3.2. | KBS workflow / Rafiqul Gani, Philip Lutze | 38 |
2.3.3. | UBS workflow / Rafiqul Gani, Philip Lutze | 38 |
2.3.3.1. | Step U2: Collect PI equipment / Rafiqul Gani, Philip Lutze | 38 |
2.3.3.2. | Step U3: Select and develop models / Rafiqul Gani, Philip Lutze | 38 |
2.3.3.3. | Step U4: Generate feasible flowsheet options / Philip Lutze, Rafiqul Gani | 39 |
2.3.3.4. | Step U5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze | 39 |
2.3.4. | PBSworkflow / Rafiqul Gani, Philip Lutze | 39 |
2.3.4.1. | Step P3: Identification of desirable phenomena / Rafiqul Gani, Philip Lutze | 40 |
2.3.4.2. | Step P4: Generate feasible operation/flowsheet options / Rafiqul Gani, Philip Lutze | 40 |
2.3.4.3. | Step P5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze | 40 |
2.4. | Synthesis/design of membrane-assisted PI sub-algorithms, supporting methods and tools / Rafiqul Gani, Philip Lutze | 41 |
2.4.1. | Sub-algorithms / Rafiqul Gani, Philip Lutze | 41 |
2.4.2. | Supporting methods and tools / Rafiqul Gani, Philip Lutze | 41 |
2.4.2.1. | Knowledge base tool / Rafiqul Gani, Philip Lutze | 42 |
2.4.2.2. | Model library / Rafiqul Gani, Philip Lutze | 42 |
2.4.2.3. | Method based on thermodynamic insights / Rafiqul Gani, Philip Lutze | 42 |
2.4.2.4. | Driving force method / Rafiqul Gani, Philip Lutze | 43 |
2.4.2.5. | Extended Kremser method / Rafiqul Gani, Philip Lutze | 43 |
2.4.2.6. | Additional tools / Rafiqul Gani, Philip Lutze | 43 |
2.5. | Conceptual example / Rafiqul Gani, Philip Lutze | 45 |
2.5.1. | Step 1: Define problem / Rafiqul Gani, Philip Lutze | 45 |
2.5.2. | Step A2: Analyze the process / Rafiqul Gani, Philip Lutze | 45 |
2.5.3. | Result of the PBS workflow / Rafiqul Gani, Philip Lutze | 46 |
2.5.3.1. | Step P3: Identification of desirable phenomena / Rafiqul Gani, Philip Lutze | 46 |
2.5.3.2. | Step P4: Generate feasible operation/flowsheet options / Rafiqul Gani, Philip Lutze | 48 |
2.5.3.3. | Step P5: Fast screening for process constraints / Rafiqul Gani, Philip Lutze | 49 |
2.5.3.4. | Step 6: Solve the reduced optimization problem and validate most promising / Rafiqul Gani, Philip Lutze | 50 |
2.5.4. | Comparison of solutions obtained from PBS, KBS and UBS / Rafiqul Gani, Philip Lutze | 51 |
2.5.4.1. | Result of the KBS workflow / Rafiqul Gani, Philip Lutze | 51 |
2.5.4.2. | Result of the UBS workflow / Rafiqul Gani, Philip Lutze | 53 |
2.5.4.3. | Comparison of the results / Rafiqul Gani, Philip Lutze | 53 |
2.6. | Conclusions / Rafiqul Gani, Philip Lutze | 55 |
2.7. | References / Rafiqul Gani, Philip Lutze | 55 |
3. | Integrated membrane operations in fruit juice processing / Rafiqul Gani, Philip Lutze | 59 |
3.1. | Introduction / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 59 |
3.2. | Clarification of fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 59 |
3.3. | Concentration of fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 65 |
3.3.1. | Nanofiltration / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 65 |
3.3.2. | Reverse osmosis / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 66 |
3.3.3. | Osmotic distillation / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 67 |
3.3.4. | Membrane distillation / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 69 |
3.4. | Integrated membrane operations in fruit juices production / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 71 |
3.4.1. | Apple juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 71 |
3.4.2. | Red fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 74 |
3.4.3. | Other fruit juices / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 78 |
3.4.3.1. | Kiwifruit juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 78 |
3.4.3.2. | Cactus pear juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 79 |
3.4.3.3. | Melon juice / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 81 |
3.5. | Conclusions / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 81 |
3.6. | References / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 82 |
4. | Integrated membrane operations in citrus processing / Alfredo Cassano, Enrico Drioli, Carmela Conidi | 87 |
4.1. | Introduction / Bining Jiao, Alfredo Cassano | 87 |
4.2. | Clarification of citrus juices / Bining Jiao, Alfredo Cassano | 89 |
4.3. | Debittering of orange juice / Bining Jiao, Alfredo Cassano | 92 |
4.4. | Concentration of citrus juices / Bining Jiao, Alfredo Cassano | 93 |
4.4.1. | Reverse osmosis / Bining Jiao, Alfredo Cassano | 93 |
4.4.2. | Membrane distillation and osmotic distillation / Bining Jiao, Alfredo Cassano | 95 |
4.5. | Recovery of aroma compounds / Bining Jiao, Alfredo Cassano | 102 |
4.6. | Treatment of citrus by-products / Bining Jiao, Alfredo Cassano | 103 |
4.7. | Concluding remarks / Bining Jiao, Alfredo Cassano | 108 |
4.8. | References / Bining Jiao, Alfredo Cassano | 109 |
5. | Integrated membrane and conventional processes applied to milk processing / Alfredo Cassano, Bining Jiao | 113 |
5.1. | Introduction / Germano Mucchetti | 113 |
5.2. | Fluid milk / Germano Mucchetti | 114 |
5.2.1. | MF and bacterial removal / Germano Mucchetti | 114 |
5.2.2. | MF, somatic cells and enzyme removal / Germano Mucchetti | 118 |
5.2.3. | Membrane reactors for free lactose milk / Germano Mucchetti | 119 |
5.2.4. | Heat labile ingredients sterilization (MF/UF) and addition to heat-treated milk during packaging / Germano Mucchetti | 120 |
5.3. | Cheese milk / Germano Mucchetti | 121 |
5.3.1. | Reverse osmosis application to cheese milk / Germano Mucchetti | 121 |
5.3.2. | Cheese milk concentration / Germano Mucchetti | 121 |
5.3.3. | Cheese milk medium and high concentration / Germano Mucchetti | 122 |
5.3.4. | Cheese milk standardization / Germano Mucchetti | 123 |
5.3.5. | Cream concentration by UF for mascarpone cheese / Germano Mucchetti | 125 |
5.3.6. | Cheese brine treatment / Germano Mucchetti | 127 |
5.4. | Conclusions / Germano Mucchetti | 128 |
5.5. | References / Germano Mucchetti | 128 |
6. | Integrated membrane operations in whey processing / Germano Mucchetti | 133 |
6.1. | Introduction / Geneviève Gésan-Guiziou | 133 |
6.2. | Whey types and composition / Geneviève Gésan-Guiziou | 133 |
6.3. | Concentration and demineralization of whey / Geneviève Gésan-Guiziou | 135 |
6.4. | Concentration of serum proteins / Geneviève Gésan-Guiziou | 138 |
6.5. | Fractionation of individual serum proteins / Geneviève Gésan-Guiziou | 141 |
6.6. | Development of new value-added products from whey / Geneviève Gésan-Guiziou | 143 |
6.7. | Conclusions and challenges / Geneviève Gésan-Guiziou | 144 |
6.8. | References / Geneviève Gésan-Guiziou | 145 |
7. | Integrated membrane processes in winemaking / Geneviève Gésan-Guiziou | 147 |
7.1. | Introduction / Martine Mietton-Peuchot, Youssef El Rayess | 147 |
7.2. | Crossflow microfiltration for must, wine and lees clarification / Martine Mietton-Peuchot, Youssef El Rayess | 148 |
7.3. | Electrodialysis and bipolar electrodialysis / Martine Mietton-Peuchot, Youssef El Rayess | 152 |
7.4. | UF and NF for reduction of must sugars / Martine Mietton-Peuchot, Youssef El Rayess | 156 |
7.5. | RO and NF for sugar must concentration / Martine Mietton-Peuchot, Youssef El Rayess | 157 |
7.6. | RO, NF and MC for wine dealcoholization / Martine Mietton-Peuchot, Youssef El Rayess | 158 |
7.7. | Gas control by membrane processes / Martine Mietton-Peuchot, Youssef El Rayess | 160 |
7.8. | References / Martine Mietton-Peuchot, Youssef El Rayess | 161 |
8. | Membrane operations in the sugar and brewing industry / Martine Mietton-Peuchot, Youssef El Rayess | 163 |
8.1. | Introduction / René Ruby-Figueroa, Frank Lipnizki | 163 |
8.2. | Beet and cane sugar production / René Ruby-Figueroa, Frank Lipnizki | 163 |
8.2.1. | Membrane applications on beet sugar production / René Ruby-Figueroa, Frank Lipnizki | 164 |
8.2.1.1. | Sugar beet press water and pulp recycling / René Ruby-Figueroa, Frank Lipnizki | 165 |
8.2.1.2. | Raw juice purification / René Ruby-Figueroa, Frank Lipnizki | 167 |
8.2.1.3. | Demineralization of beet juice / René Ruby-Figueroa, Frank Lipnizki | 172 |
8.2.1.4. | Preconcentration of thin juice / René Ruby-Figueroa, Frank Lipnizki | 173 |
8.3. | Membrane application in cane sugar production / René Ruby-Figueroa, Frank Lipnizki | 175 |
8.3.1. | Raw sugar cane juice purification / René Ruby-Figueroa, Frank Lipnizki | 176 |
8.3.2. | Concentration of clarified cane juice / René Ruby-Figueroa, Frank Lipnizki | 181 |
8.3.3. | Molasses treatment / René Ruby-Figueroa, Frank Lipnizki | 181 |
8.3.4. | Decolorization of remelted raw sugar / René Ruby-Figueroa, Frank Lipnizki | 182 |
8.4. | The brewing industry / René Ruby-Figueroa, Frank Lipnizki | 183 |
8.4.1. | Membrane applications in the brewing process / René Ruby-Figueroa, Frank Lipnizki | 185 |
8.4.1.1. | Filtration in the lautering process / René Ruby-Figueroa, Frank Lipnizki | 187 |
8.4.1.2. | Beer clarification / René Ruby-Figueroa, Frank Lipnizki | 188 |
8.4.1.3. | Dealcoholization of beer / René Ruby-Figueroa, Frank Lipnizki | 190 |
8.4.1.4. | Beer from tank bottoms / René Ruby-Figueroa, Frank Lipnizki | 193 |
8.5. | Conclusions and outlook / René Ruby-Figueroa, Frank Lipnizki | 194 |
8.5.1. | Acknowledgements / René Ruby-Figueroa, Frank Lipnizki | 195 |
8.6. | References / René Ruby-Figueroa, Frank Lipnizki | 195 |
9. | Processing of stevioside using membrane-based separation processes / René Ruby-Figueroa, Frank Lipnizki | 201 |
9.1. | Introduction / Sourav Mondal, Sirshendu De | 201 |
9.2. | Physical and biological properties of steviol glycosides / Sirshendu De, Sourav Mondal | 203 |
9.3. | Extraction methods of steviol glycosides / Sourav Mondal, Sirshendu De | 205 |
9.3.1. | Ion-exchange / Sourav Mondal, Sirshendu De | 205 |
9.3.2. | Solvent extraction / Sirshendu De, Sourav Mondal | 205 |
9.3.3. | Extraction by chelating agents / Sirshendu De, Sourav Mondal | 206 |
9.3.4. | Adsorption and chromatographic separation / Sirshendu De, Sourav Mondal | 206 |
9.3.5. | Ultrasonic extraction / Sourav Mondal, Sirshendu De | 206 |
9.3.6. | Microwave-assisted extraction / Sourav Mondal, Sirshendu De | 206 |
9.3.7. | Super critical fluid extraction (SCFE) / Sourav Mondal, Sirshendu De | 206 |
9.4. | State-of-the-art membrane-based processes / Sirshendu De, Sourav Mondal | 207 |
9.5. | Detailed membrane-based clarification processes / Sourav Mondal, Sirshendu De | 208 |
9.5.1. | Hot water extraction / Sourav Mondal, Sirshendu De | 208 |
9.5.2. | Selection of operating conditions and membrane / Sirshendu De, Sourav Mondal | 212 |
9.5.3. | Crossflow ultrafiltration / Sourav Mondal, Sirshendu De | 217 |
9.5.4. | Nanofiltration / Sourav Mondal, Sirshendu De | 220 |
9.5.5. | Diafiltration / Sourav Mondal, Sirshendu De | 222 |
9.6. | References / Sourav Mondal, Sirshendu De | 226 |
10. | Production of value-added soy protein products by membrane-based operations / Sourav Mondal, Sirshendu De | 233 |
10.1. | Introduction / Martin Mondor | 233 |
10.1.1. | Soy as the most important source of plant protein ingredients / Martin Mondor | 233 |
10.1.2. | Production of soy protein isolates by isoelectric precipitation / Martin Mondor | 233 |
10.1.3. | Soy bioactive peptides / Martin Mondor | 234 |
10.2. | Membrane technologies in the processing of soy protein products / Martin Mondor | 235 |
10.2.1. | Ultrafiltration / Martin Mondor | 236 |
10.2.1.1. | Membranes / Martin Mondor | 237 |
10.2.1.2. | Membrane fouling / Martin Mondor | 237 |
10.2.1.3. | Operating variables / Martin Mondor | 238 |
10.2.2. | Electrodialysis / Martin Mondor | 239 |
10.2.2.1. | Conventional electrodialysis / Martin Mondor | 239 |
10.2.2.2. | Bipolar membrane electrodialysis / Martin Mondor | 241 |
10.2.3. | Integrated electrodialysis-ultrafiltration process / Martin Mondor | 243 |
10.3. | Production of soy protein isolates by membrane technologies / Martin Mondor | 244 |
10.3.1. | Ultrafiltration / Martin Mondor | 244 |
10.3.1.1. | Removal of undesirable components of soy protein extracts / Martin Mondor | 245 |
10.3.1.2. | Production of soy protein isolate with a high amount of isoflavones / Martin Mondor | 246 |
10.3.1.3. | Functionality of soy protein isolate produced by ultrafiltration / Martin Mondor | 247 |
10.3.2. | Electrodialysis with bipolar membranes / Martin Mondor | 249 |
10.3.3. | Electrodialysis with bipolar membranes in combination with ultrafiltration-diafiltration / Martin Mondor | 251 |
10.4. | Separation of soy peptides by membrane technologies / Martin Mondor | 254 |
10.4.1. | Ultrafiltration / Martin Mondor | 255 |
10.4.2. | Integrated electrodialysis ultrafiltration approach / Martin Mondor | 258 |
10.5. | Concluding remarks and perspectives / Martin Mondor | 261 |
10.5.1. | Acknowledegments / Martin Mondor | 262 |
10.6. | References / Martin Mondor | 262 |
11. | Concentration of polyphenols by integrated membrane operations / Martin Mondor | 269 |
11.1. | Introduction / Iren Tsibranska, Bartosz Tylkowski | 269 |
11.1.1. | Beneficial effects of polyphenols / Iren Tsibranska, Bartosz Tylkowski | 270 |
11.1.2. | Separation/concentration of polyphenols by traditional methods / Iren Tsibranska, Bartosz Tylkowski | 270 |
11.1.2.1. | Separation of polyphenols at laboratory scale / Bartosz Tylkowski, Iren Tsibranska | 271 |
11.1.2.2. | Concentration of polyphenols at industrial scale / Bartosz Tylkowski, Iren Tsibranska | 272 |
11.2. | Concentration of polyphenols by integrated membrane operations / Iren Tsibranska, Bartosz Tylkowski | 272 |
11.2.1. | Membrane processes for concentration of plant extracts / Iren Tsibranska, Bartosz Tylkowski | 273 |
11.2.2. | Membrane processes for concentration of juices / Bartosz Tylkowski, Iren Tsibranska | 281 |
11.2.3. | Membrane processes for recovery/concentration of polyphenols from industrial waste waters (WW) / Iren Tsibranska, Bartosz Tylkowski | 281 |
11.3. | References / Iren Tsibranska, Bartosz Tylkowski | 289 |
12. | Valorization of food processing streams for obtaining extracts enriched in biologically active compounds / Bartosz Tylkowski, Iren Tsibranska | 295 |
12.1. | Introduction / Joao G. Crespo, Carla Brazinha | 295 |
12.2. | Market of the natural extracts ingredients / Carla Brazinha, Joao G. Crespo | 295 |
12.3. | Production of natural extracts process and final product requirements / Carla Brazinha, Joao G. Crespo | 297 |
12.4. | Fractionation, concentration and purification of BAC with membrane-processing techniques / Joao G. Crespo, Carla Brazinha | 300 |
12.4.1. | Fractionation with pervaporation/vapor permeation / Carla Brazinha, Joao G. Crespo | 300 |
12.4.2. | Extract fractionation and purification by nanofiltration / Carla Brazinha, Joao G. Crespo | 302 |
12.5. | Concluding remarks / Carla Brazinha, Joao G. Crespo | 306 |
12.6. | References / Joao G. Crespo, Carla Brazinha | 306 |
13. | Biocatalytic membrane reactors for the production of nutraceuticals / Carla Brazinha, Joao G. Crespo | 311 |
13.1. | Introduction / Lidietta Giorno, Emma Piacentini, Rosalinda Mazzei | 311 |
13.2. | General aspects / Rosalinda Mazzei, Lidietta Giorno, Emma Piacentini | 313 |
13.3. | Applications / Rosalinda Mazzei, Lidietta Giorno, Emma Piacentini | 316 |
13.3.1. | Starch sugars / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini | 317 |
13.3.2. | Fruit juices processing / Emma Piacentini, Lidietta Giorno, Rosalinda Mazzei | 317 |
13.3.3. | Production of functional molecules and spices / Emma Piacentini, Lidietta Giorno, Rosalinda Mazzei | 318 |
13.3.4. | Fats and oils / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini | 318 |
13.3.5. | Alcoholic beverages / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini | 318 |
13.3.6. | Water purification for food production / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini | 319 |
13.4. | Conclusions / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini | 321 |
13.5. | References / Lidietta Giorno, Rosalinda Mazzei, Emma Piacentini | 322 |
14. | Membrane emulsification in integrated processes for innovative food / Emma Piacentini, Rosalinda Mazzei, Lidietta Giorno | 323 |
14.1. | Introduction / Catherine Charcosset | 323 |
14.2. | Membrane emulsification / Catherine Charcosset | 324 |
14.2.1. | Configurations / Catherine Charcosset | 324 |
14.2.2. | Membranes / Catherine Charcosset | 326 |
14.2.3. | Influence of parameters / Catherine Charcosset | 327 |
14.3. | Applications / Catherine Charcosset | 328 |
14.3.1. | Simple emulsions / Catherine Charcosset | 328 |
14.3.2. | Multiple emulsions / Catherine Charcosset | 329 |
14.3.3. | Encapsulation / Catherine Charcosset | 330 |
14.3.4. | Aerated food gels / Catherine Charcosset | 331 |
14.4. | Integrated processes / Catherine Charcosset | 331 |
14.4.1. | Beverages / Catherine Charcosset | 331 |
14.4.2. | Dairy products / Catherine Charcosset | 332 |
14.5. | Conclusions / Catherine Charcosset | 334 |
14.6. | References / Catherine Charcosset | 334 |
15. | Electrodialysis in integrated processes for food applications / Catherine Charcosset | 339 |
15.1. | Introduction / Hélène Roux-de Balmann | 339 |
15.2. | Principle of electrodialysis / Hélène Roux-de Balmann | 339 |
15.2.1. | Conventional electrodialysis (EDC) / Hélène Roux-de Balmann | 339 |
15.2.1.1. | Membranes and stacks / Hélène Roux-de Balmann | 339 |
15.2.1.2. | Transfer mechanisms and modeling / Hélène Roux-de Balmann | 341 |
15.2.2. | Electrodialysis with bipolar membranes (EDBM) / Hélène Roux-de Balmann | 343 |
15.2.2.1. | Membranes and stacks / Hélène Roux-de Balmann | 343 |
15.3. | Food applications / Hélène Roux-de Balmann | 345 |
15.3.1. | Whey / Hélène Roux-de Balmann | 345 |
15.3.2. | Sugar and beverages industry / Hélène Roux-de Balmann | 346 |
15.3.3. | Wine / Hélène Roux-de Balmann | 348 |
15.3.4. | Organic acids / Hélène Roux-de Balmann | 350 |
15.4. | References / Hélène Roux-de Balmann | 351 |
| Index / Hélène Roux-de Balmann | 353 |