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

Gadi Rothenberg, Gitis Vitaly

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 languageEnglish
Title of host publicationHandbook of Porous Materials
Editors Anton A Kiss
PublisherWorld Scientific
Pages71-247
Number of pages177
Volume3
DOIs
StatePublished - 1 Dec 2020

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