Porous Ceramics — Basics and Applications in Food and Water Industries
| Authors |
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| Publication date | 2021 |
| Host editors |
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| Book title | Handbook of Porous Materials |
| Book subtitle | Synthesis, Properties, Modeling and Key Applications |
| ISBN |
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| ISBN (electronic) |
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| Series | Materials and Energy |
| Chapter | 2 |
| Volume | Issue number | 3 |
| Pages (from-to) | 71-247 |
| Number of pages | 177 |
| Publisher | Hackensack, NJ: World Scientific |
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| Abstract |
The following sections are included:
Ceramic Membranes — Basic Definitions Preparation of Ceramic Membranes Intermediate and top layers Industrial Applications of Ceramic Membranes The Food and Beverage Industry The dairy industry Pasteurization Cheese production Whey separation Recycling of brine and cleaning solutions Conclusions Orange juice Apple juice Fermented beverages Wine The racking Wine lees filtration Cold pasteurization Beer Mash and draff filtration Cold pasteurization Recovery of beer from fermentation and maturation vessels Conclusions Water Treatment Membrane Distillation Pervaporation Wastewater Treatment The pulp and paper industry The textile industry The petrochemical industry Treating municipal wastewater Membrane Bioreactors (MBRs) References |
| Document type | Chapter |
| Language | English |
| Published at | https://doi.org/10.1142/9789811223402_0002 |
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