Quantum theory, groups and representations. An Introduction

Front Cover......Page 1
Separation of Functional Molecules in Food by Membrane Technology......Page 4
Copyright Page......Page 5
Contents......Page 6
List of Contributors......Page 12
Preface......Page 16
 1.1 Introduction......Page 20
  1.2.2 Structures......Page 22
   1.2.2.2 Homogeneous Membranes......Page 23
   1.2.2.3 Asymmetric Membranes......Page 24
 1.3 Classification of Membrane Processes......Page 25
  1.4.2 Tubular Modules......Page 27
  1.4.3 Hollow Fiber Modules......Page 28
  1.4.4 Spiral Wound Modules......Page 29
  1.5.1 Membrane Characterization......Page 31
  1.5.2 Mass Transfer at the Fluid Phase Circulating Tangentially to the Membrane: Concentration Polarization......Page 34
   1.5.3.1 Batch Operation......Page 36
   1.5.3.2 Continuous Operation......Page 37
   1.5.4.1 Technoeconomical Analysis......Page 38
 1.6 Electrodialysis......Page 40
  1.6.1 Characterization of Ion-Exchange Membranes......Page 41
  1.6.2 Process Operation......Page 42
 1.7 Pervaporation......Page 43
 References......Page 46
 2.1 Introduction......Page 50
 2.2 Challenges in Functional Food Development......Page 51
 2.3 Recovery of Bioactive Compounds From Conventional and Nonconventional Sources......Page 52
  2.3.1 Proteins and Active Peptides......Page 53
  2.3.2 Polyphenols......Page 61
  2.3.3 Polysaccharides......Page 64
  2.3.4 Lipids......Page 67
  2.3.5 Bioactive Compounds of Animal Origin......Page 68
 2.4 Separation and Recovery of Macro- and Micromolecules Using Membrane Technologies......Page 71
 References......Page 87
 Further Reading......Page 96
  3.1.1 Biosurfactants......Page 98
  3.1.2 Production of Biosurfactants......Page 103
 3.2 Downstream Processing of Biosurfactants......Page 106
  3.2.1 The Ultrafiltration Process and Equipment......Page 109
  3.2.2 Assessment of Separation Performance......Page 110
  3.3.1 Surfactin Separation by the Two-Step Ultrafiltration Method......Page 111
  3.3.2 Hybrid Recovery Processes Using Ultrafiltration......Page 113
  3.3.4 Recovery of Lipopeptides From Complex Culture Medium......Page 114
 3.4 Ultrafiltration of Rhamnolipid Biosurfactants......Page 116
 3.5 Ultrafiltration of Mannosylerythritol Lipids......Page 117
  3.6.1 Membrane Choice......Page 119
  3.6.2 Membrane Cleaning......Page 120
 3.7 Conclusions and Final Outlook......Page 121
 References......Page 122
 Further Reading......Page 131
 4.1 Introduction to Oligosaccharide Prebiotics......Page 132
 4.2 Synthesis of Oligosaccharides in Membrane Bioreactors......Page 137
  4.3.1 Retention Due to Concentration Polarization......Page 141
  4.3.2 Effect of Temperature......Page 143
  4.3.3 Effect of Transmembrane Pressure......Page 147
  4.3.4 Effect of Solute Concentration and Feed Composition......Page 150
  4.4.1 Purification of Xylooligosaccharides......Page 152
  4.4.2 Purification of Isomaltooligosaccharides......Page 156
  4.4.3 Purification of Galactooligosaccharide and Other Lactose-Derived Prebiotics......Page 158
  4.4.4 Purification of Fructooligosaccharides......Page 162
  4.4.5 Purification of Other Oligosaccharides......Page 163
 4.5 Challenges and Perspectives......Page 164
 4.6 Conclusions......Page 165
 References......Page 166
 Further Reading......Page 172
 5.1 Introduction......Page 174
 5.2 Various Processing or Preservation Techniques Used for Fruit and Vegetable Juice......Page 176
 5.3 Other Treatment Methods for Fruit Juice Clarification/Depectinization......Page 182
  5.3.1 Membrane......Page 183
   5.3.1.1 Membrane Based Processes: Advantages, Disadvantages, and Challenges......Page 184
  5.3.3 Membrane Modules......Page 185
  5.5.1 Enzymatic Depectinization of Juices......Page 187
   5.5.2.1 Apple Juice......Page 191
   5.5.2.2 Orange Juice......Page 193
   5.5.2.3 Pineapple Juice......Page 195
   5.5.2.4 Banana Juice......Page 196
   5.5.2.6 Other Juices......Page 198
 5.6 Conclusion......Page 201
 References......Page 203
 Abbreviations......Page 214
 6.1 Introduction......Page 215
 6.2 Membrane-Based Technologies as Emerging Tools for Food Wastewaters Valorization......Page 216
  6.3.1 Olive Mill Wastewaters......Page 218
  6.3.2 Artichoke Wastewaters......Page 224
  6.3.3 Wastewaters From Winemaking Industry......Page 225
  6.3.4 Other Food Wastewaters and By-Products......Page 228
 6.4 Current Uses of Phenolic-Based Compounds Extracted From Food Wastewaters......Page 233
 6.5 Economic Overview of Membrane-Based Technologies in Phenolic Recovery......Page 239
 References......Page 241
 7.1 Introduction......Page 248
 7.2 Lignin Chemistry......Page 249
  7.3.1 Sulfite Process......Page 251
  7.3.2 Kraft Process......Page 252
  7.3.3 Alkaline Treatments......Page 253
  7.3.4 Organosolv Process......Page 254
 7.4 Lignin Application in the Food Industry......Page 255
  7.4.1 Lignin as Part of Dietary Fiber......Page 256
  7.4.3 Antimicrobial Effects......Page 257
  7.4.4 Prebiotic Effects of Lignin and Weight Gain......Page 258
  7.4.5 Packaging and Films......Page 259
 7.5 Separation of Lignin by Ultrafiltration......Page 260
  7.5.1 Kraft Lignin Purification......Page 264
  7.5.2 Lignosulfonates Purification......Page 266
  7.5.3 Sulfur-Free Lignin Fractionation: Alkaline and Organosolv Lignin......Page 267
  7.5.4 Hydrolysis Lignin Recovery......Page 268
  7.5.5 Membrane Flux Decay in Lignin Separation Process......Page 269
  7.5.6 Ultrafiltration Purification as Source for Food Industry......Page 272
   7.5.6.1 Vanillin Purification by Ultrafiltration......Page 274
 7.6 Conclusions......Page 276
 References......Page 277
 Further Reading......Page 284
 8.1 Introduction......Page 286
  8.2.1 Milk Components and Composition......Page 289
  8.2.3 Casein Micelles......Page 291
  8.3.2 Control of Microbial Growth......Page 292
  8.3.3 Milk Protein Fractionation......Page 294
 8.4 Cheese Processing......Page 297
  8.4.1 Cheese Milk Standardization......Page 298
  8.5.1 Whey Protein Concentration......Page 299
  8.5.2 Whey Protein Fractionation......Page 300
  8.5.3 Whey Concentration......Page 301
  8.5.4 Whey Demineralization......Page 302
  8.5.5 Cheese Brine Purification......Page 303
 8.6 Waste Treatment......Page 304
 8.7 Fouling......Page 306
  8.8.1 Physical and Chemical Effects of Ultrasound......Page 308
  8.8.2 Ultrasonic Reduction of Fouling Buildup......Page 309
  8.8.3 Mechanisms of Ultrasonic Membrane Cleaning in Dairy Applications......Page 310
   8.8.4.3 In Situ Ultrasound......Page 311
   8.8.4.4 Ultrasound Applied to Recirculated Cleaning Solution or as Pretreatment......Page 312
 References......Page 314
 Abbreviations......Page 324
 9.1 Introduction......Page 325
 9.2 General Aspects of NF Membranes......Page 326
 9.3 Fruit Juice Processing......Page 329
 9.4 Wine and Must Processing......Page 333
  9.5.1 Concentration and Demineralization of Whey......Page 338
  9.5.2 Concentration and Demineralization of UF Whey Permeate......Page 339
  9.5.3 Recovery of Lactic Acid......Page 341
 9.6 Sugar Industry......Page 344
 9.7 Recovery of Functional Compounds From Food Processing Byproducts......Page 348
 References......Page 361
 Further Reading......Page 367
10 Electrodialysis-Based Separation Technologies in the Food Industry......Page 368
 10.1 General Introduction of Electrodialysis and Electrodialysis With Bipolar Membrane......Page 369
  10.2.1 Whey......Page 370
  10.2.2 Fruit Juice......Page 372
  10.2.3 Wine......Page 373
  10.2.4 Sauce......Page 374
  10.2.5 Sugars......Page 375
  10.2.6 Amino Acids......Page 376
   10.3.1.1 Inhibition of Enzymatic Browning in Cloudy Apple Juice......Page 378
   10.3.1.2 Deacidification of Acid Juices......Page 379
   10.3.2.1 Production of Isolates......Page 380
   10.3.2.2 Fractionation of Proteins......Page 382
  10.3.3 Application to Phospholipids......Page 383
 10.4 Electrodialysis With Filtration Membrane Applications in Food Processing......Page 385
   10.4.1.1 Separation of Bioactive Peptide Fractions......Page 386
   10.4.1.2 Improvement of Protein Hydrolysate Bioactivity......Page 387
   10.4.1.3 Simultaneous Hydrolysis and Separation of Peptides......Page 388
  10.4.2 Separation of Protein......Page 389
  10.4.3 Separation of Chitosan Oligomers......Page 390
  10.4.4 Concentration of Cranberry Juice in Phenolic Compounds......Page 391
 10.5 Conclusion......Page 392
 References......Page 393
 Further Reading......Page 400
 11.1 Introduction......Page 402
 11.2 Forward Osmosis for Up-Concentrating Food Compounds......Page 405
 11.3 Membrane Osmotic Distillation......Page 408
  11.3.1 Preservation of Valuable Compounds......Page 411
  11.3.2 Sensory Evaluation......Page 413
 11.4 Draw Solutions......Page 415
 References......Page 417
 Further Reading......Page 420
Index......Page 422
Back Cover......Page 435