Bioseparation Processes in Food
Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.
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Syed S H Rizvi Department of Food Science Cornell University Ith
J Short Membrane Industry News Westford Massachusetts
Rakesh K Singh Department of Food Science and Agricultural Engi
Membrane Separation in Food Processing
Kamalesh K Sirkar Department of Chemical Engineering Chemistry
acid adsorbed adsorption affinity chromatography albumin applications batch binding biomolecules brane bubble buffer capillary capillary electrophoresis casein cells Chem chemical coalescence coefficient components continuous convection countercurrent Dairy decreases density diffusion dispersion effect electrical field electro-osmosis elution enrichment entrained enzyme equation equilibrium extractor films filtration flow flowrate foam column fractionation glucose isomerase gradient hollow fibers hollow-fiber hydrophobic IEX beads immobilized increase interactions interface ionic strength isoelectric point juice Ladisch ligand liquid holdup liquid-liquid liquid-liquid extraction mass transfer matrix membrane methods micelles microporous milk mixture mobility modules molecular weight molecules operating parameters particle pervaporation phase Plateau borders polyelectrolyte polymer pores precipitation pressure protein concentration purification ratio recovery salt sample Schwartzberg shown in Fig Sirkar solid solubility solvent extraction supercritical carbon dioxide supercritical fluid surface surfactant tank techniques temperature tion top product ultrafiltration velocity viscosity volume whey proteins