Separation and Concentration Technologies in Food Processing

Food Processing: Principles and Applications: Second Edition

Volumn 9780470671146, Issue , 2014, Pages 33-60

  Pouliot, Yves ^a   Conway, Valérie ^a   Leclerc, Pierre Louis ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Food components; Food processing; Membrane separations; Membrane technologies; Volume concentration factor (VCF)

Indexed keywords

ENERGY CONSERVATION; ENVIRONMENTAL REGULATIONS; ENVIRONMENTAL TECHNOLOGY; MEMBRANE TECHNOLOGY; MICROFILTRATION; MIXTURES; PROCESSED FOODS;

CONCENTRATION FACTORS; FOOD COMPONENTS; FOOD INDUSTRIES; MEMBRANE SEPARATION; PHYSICAL SEPARATION; SEPARATION METHODS; SUSPENDED SOLIDS; UNDERLYING PRINCIPLES; VOLUME CONCENTRATION; VOLUME CONCENTRATION FACTOR;

FOOD PROCESSING;

EID: 84926246994     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118846315.ch3     Document Type: Chapter

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