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 finished ebook covers, extensive, an important contemporary advances in dairy know-how. delivering center commercially vital info for the dairy undefined, the editors, either the world over recognized for his or her paintings during this zone, have drawn jointly a powerful and authoritative checklist of contributing authors.Topics lined contain: warmth remedy, membrane processing, hygiene by way of layout, program of HACCP, automation, defense and caliber, glossy laboratory practices and research, and environmental aspects.This publication is a vital buy for all dairy technologists world wide, no matter if in educational learn and instructing, or inside nutrients businesses.

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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. De Jong, P. and Van den Berg, G. (1993) Unpublished results. NIZO Ede. De Jong, P. C. (1997) Extended Production and Shorter Cleaning Times, a Review of Research Projects Financed by the Dutch Ministry of Economics Affairs.

The optimal configuration and operation of a production chain are achieved by minimization of the objective function. To avoid trivial and undesired solutions, the weight factors α and β are introduced. These weight factors give the relative importance of each term of the objective function. For example, too high a value of β may result in a very clean and cheap production process but an inferior product quality. 14 shows a general approach for process and product development by use of predictive kinetic models.

These separations depend on the ionic charge, the ionic composition of the feed and the affinity of the solute for the membrane material (Gutman, 1987). g. salts, simple sugars) are separated by a semi-permeable membrane. This pressure, generated due to the concentration difference, is termed osmotic pressure (Π), and the reversal of solvent flow against the concentration gradient by means of applied pressure is called reverse osmosis. 2) where R is the gas constant, T the absolute temperature, C the solute concentration and M the molecular weight of the solute.

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


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