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Integrated Membrane Operations: In the Food Production

Edited by Alfredo Cassano, Edited by Enrico Drioli, Contributions by Carla Brazinha, Contributions by Alfredo Cassano, Contributions by Catherine Charcosset, Contributions by Carmela Conidi, Contributions by Joao G. Crespo, Contributions by F. Petrus Cuperus, Contributions by Sirshendu De, Contributions by Enrico Drioli

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This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR's), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy. The introduction to integrated membrane operations is followed by applications in the several industries of the food sector, such as valorization of food processing streams, biocatalytic membrane reactors, and membrane emulsification.