Download e-book for kindle: Advanced Dairy Science and Technology by Trevor Britz, Richard K. Robinson

By Trevor Britz, Richard K. Robinson

ISBN-10: 1405136189

ISBN-13: 9781405136181

This significant and entire booklet covers, extensive, an important contemporary advances in dairy expertise. supplying middle commercially very important details for the dairy undefined, the editors, either across the world identified for his or her paintings during this zone, have drawn jointly a powerful and authoritative checklist of contributing authors.Topics coated comprise: warmth remedy, membrane processing, hygiene by means of layout, software of HACCP, automation, defense and caliber, smooth laboratory practices and research, and environmental aspects.This publication is an important buy for all dairy technologists all over the world, even if in educational examine and instructing, or inside of meals businesses.

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Extra resources for Advanced Dairy Science and Technology

Sample text

Impact and control of fouling in milk processing. Trends in Food Science and Technology 8, 401–405. De Jong, P. (1996) Modelling and Optimization of Thermal Treatments in the Dairy Industry. Delft University. C. A. (2002a) Prediction of the adherence, growth and release of microorganisms in production chains. International Journal of Food Microbiology 74, 13–25. , Straatsma, J. M. (2002b) Reduction of fouling and contamination by predictive kinetic models. International Dairy Journal 12, 285–292.

16d, the operating costs per tonne of heated product decrease with temperature and residence time. This is due to the increased operating time (Fig. 16e) resulting in a extended annual production time (Fig. 16b). 0 0 ) 1 3 2 5 4 s) e( im et c en 7 6 sid Re Fig. 16 Results of the optimization for different aspects of the objective function as a function of the control variables: (a) fouling index; (b) annual production; (c) protein denaturation; (d) cost index (€ ton−1); (e) maximum run time; (f) objective function evaluation.

A major limitation of membrane processes is that they cannot concentrate solutes to dryness. The degree of concentration is limited by the extreme osmotic pressures, high viscosities or low mass-transfer rates generated at the increased solute concentrations (Cheryan, 1998). Membrane separations have a broad range of applications in the fermentation, medical, electronic, food, beverage, chemical and automobile industries. Developments in membrane materials and technology, and reducing relative costs of membrane processing equipment are leading to wider and more innovative applications of the technology in the dairy industry.

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Advanced Dairy Science and Technology by Trevor Britz, Richard K. Robinson


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