This book focuses on membrane processing techniques employed in food processing industries, covering theory, operating principles, and functional applications. It also discusses feasibility study and comparative cost analysis of membrane processes for industrial food processing applications.

M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

CONTENTS

Preface ix

About the Editor xi

Contributors xiii

1 Introduction to Membrane Processing 1

Carole C. Tranchant and M. Selvamuthukumaran

2 Frequently Used Membrane Processing Techniques for Food

Manufacturing Industries 45

Ulä Baysan, Necmiye Öznur Co¿kun, Feyza Elmas, and Mehmet Koç

3 Theoretical Approach behind Membrane Processing Techniques 97

Komal Parmar

4 Deacidification of Fruit Juices by Electrodialysis Techniques 119

M. Selvamuthukumaran

5 Clarification of Fruit Juices and Wine Using Membrane Processing Techniques 129

Ismail Tontul

6 Microfiltration Techniques: Introduction, Engineering Aspects,

Maintenance, and Its Application in Dairy Industries 155

M. Selvamuthukumaran

7 Applications of Membrane Technology in Whey Processing 167

Kirty Pant, Mamta Thakur and Vikas Nanda

8 Membrane Technology for Degumming, Dewaxing and Decolorization

of Crude Oil 201

M. Selvamuthukumaran

9 Retention of Antioxidants by Using Novel Membrane Processing Technique 211

Rahul Shukla, Mayank Handa, and Aakriti Sethi

10 Application of Membrane Processing Techniques in Wastewater

Treatment for Food Industry 229

Rahul Shukla, Farhan Mazahir, Divya Chaturvedi and Vidushi Agarwal

Index 255