By Adnan Y. Tamime
Content material:
Chapter 1 improvement of Membrane approaches (pages 1–16): Dr okay. Smith
Chapter 2 ideas of Membrane Filtration (pages 17–51): Dr A. Hausmann, Dr M. C. Duke and Dr?Ing T. Demmer
Chapter three advertisement Membrane expertise (pages 52–72): Dr okay. Smith
Chapter four Membrane Fouling, cleansing and Disinfection (pages 73–106): Ms L. L. A. Koh, Dr M. Ashokkumar and Dr S. E. Kentish
Chapter five basic program for the therapy of Effluent and Reuse of Wastewater (pages 107–127): Dr N. A. Milne and Dr S. R. Gray
Chapter 6 Liquid Milk Processing (pages 128–142): Dr G. Gesan?Guiziou
Chapter 7 Membrane Processing of Fermented Milks (pages 143–175): Dr B. Ozer and Dr. A. Y. Tamime
Chapter eight Cheese (pages 176–192): Dr V. V. Mistry
Chapter nine Whey Processing (pages 193–207): Dr L. Ramchandran and Dr T. Vasiljevic
Chapter 10 targeted Milk and Powders (pages 208–224): Dr G. Gesan?Guiziou
Chapter eleven extra purposes of Membrane Filtration in Dairy Processing (pages 225–261): Dr J. A. O'Mahony and Dr J. J. Tuohy
Chapter 12 Fruit Juices (pages 262–280): Dr A. Cassano
Chapter thirteen Beer and Cider (pages 281–315): J. Bergin and Dr J. J. Tuohy
Chapter 14 Wine (pages 316–333): Dr okay. Grainger
Chapter 15 program of Membrane expertise in Vinegar (pages 334–338): Dr F. Lopez
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Extra info for Membrane Processing: Dairy and Beverage Applications
Sample text
15 Principle of reverse osmosis filtration. Reverse osmosis Membrane (c) Low-concentration side 36 Membrane Processing – Dairy and Beverage Applications concentration compartment, the liquid level on the concentrate side increases and results in a hydrostatic pressure difference. When the hydrostatic pressure difference equals the difference in chemical potential, net mass transport will be zero (Fig. 15b), or in other words the hydrostatic pressure raises the chemical potential of the concentrate side until it balances.
2008). Membrane processes can be driven by differences in applied external pressure, osmotic pressure, vapour pressure and electric fields which are used for electrodialysis. This electro-membrane process works through an electric field introduced between the two membrane sides that allows for selective separation of ions in solution. The transport of ions across the membrane results in ion depletion on one side and ion concentration on the other. Electrodialysis can be utilised for several types of separation and concentration of salts, acids and bases from Membrane Processing: Dairy and Beverage Applications, First Edition.
As shown in Fig. 11, layer thickness is a result of convective transport from the bulk to the membrane surface and back diffusion of solutes into the bulk stream. The rate at which solutes are brought to the membrane surface (Tconv ) depends on the permeate flux (J ) and solute content brought towards the membrane, which equals the difference of solute concentration in the bulk (cb ) and in the permeate (cp ) (Cheryan, 1998). 18) Owing to the higher concentration in the cake layer than the bulk stream, diffusion towards the bulk stream occurs.