Porous Ceramics — Basics and Applications in Food and Water Industries: Synthesis, Properties, Modeling and Key Applications Volume 3: Separations Using Porous Matrials

Vitaly Gitis, Gadi Rothenberg

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

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
Original languageAmerican English
Title of host publicationHandbook of Porous Materials
Subtitle of host publicationSynthesis, Properties, Modeling And Key Applications (In 4 Volumes)
EditorsAnton A Kiss
PublisherWorld Scientific
Pages71-247
Number of pages177
Volume3
ISBN (Electronic)9789811223235
ISBN (Print)9789811223228
DOIs
StatePublished - 20 Oct 2020

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Engineering
  • General Chemical Engineering
  • General Materials Science

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