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

doi:10.1142/9789811223402_0002

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

Unit of Energy Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-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 language	English
Title of host publication	Handbook of Porous Materials
Subtitle of host publication	Synthesis, Properties, Modeling And Key Applications (In 4 Volumes)
Editors	Anton A Kiss
Publisher	World Scientific
Pages	71-247
Number of pages	177
Volume	3
ISBN (Electronic)	9789811223235
ISBN (Print)	9789811223228
DOIs	https://doi.org/10.1142/9789811223402_0002
State	Published - 20 Oct 2020

ASJC Scopus subject areas

General Chemistry
General Engineering
General Materials Science
General Chemical Engineering

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10.1142/9789811223402_0002

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Gitis, V., & Rothenberg, G. (2020). Porous Ceramics — Basics and Applications in Food and Water Industries: Synthesis, Properties, Modeling and Key Applications Volume 3: Separations Using Porous Matrials. In A. A. Kiss (Ed.), Handbook of Porous Materials: Synthesis, Properties, Modeling And Key Applications (In 4 Volumes) (Vol. 3, pp. 71-247). World Scientific. https://doi.org/10.1142/9789811223402_0002

Gitis, Vitaly ; Rothenberg, Gadi. / Porous Ceramics — Basics and Applications in Food and Water Industries : Synthesis, Properties, Modeling and Key Applications Volume 3: Separations Using Porous Matrials. Handbook of Porous Materials: Synthesis, Properties, Modeling And Key Applications (In 4 Volumes). editor / Anton A Kiss. Vol. 3 World Scientific, 2020. pp. 71-247

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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",

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Gitis, V & Rothenberg, G 2020, Porous Ceramics — Basics and Applications in Food and Water Industries: Synthesis, Properties, Modeling and Key Applications Volume 3: Separations Using Porous Matrials. in AA Kiss (ed.), Handbook of Porous Materials: Synthesis, Properties, Modeling And Key Applications (In 4 Volumes). vol. 3, World Scientific, pp. 71-247. https://doi.org/10.1142/9789811223402_0002

Porous Ceramics — Basics and Applications in Food and Water Industries: Synthesis, Properties, Modeling and Key Applications Volume 3: Separations Using Porous Matrials. / Gitis, Vitaly; Rothenberg, Gadi.
Handbook of Porous Materials: Synthesis, Properties, Modeling And Key Applications (In 4 Volumes). ed. / Anton A Kiss. Vol. 3 World Scientific, 2020. p. 71-247.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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AB - 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

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PB - World Scientific

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Gitis V, Rothenberg G. Porous Ceramics — Basics and Applications in Food and Water Industries: Synthesis, Properties, Modeling and Key Applications Volume 3: Separations Using Porous Matrials. In Kiss AA, editor, Handbook of Porous Materials: Synthesis, Properties, Modeling And Key Applications (In 4 Volumes). Vol. 3. World Scientific. 2020. p. 71-247 doi: 10.1142/9789811223402_0002

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

Abstract

ASJC Scopus subject areas

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