Wastewater Treatment and Reuse in the Food Industry
(Sprache: Englisch)
This Brief is devoted to clean drinking water, which is (one of) the most important asset(s) in the food and beverage industry. In the present time of increasing water scarcity in many areas of the world, supply of clean water especially in the production...
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This Brief is devoted to clean drinking water, which is (one of) the most important asset(s) in the food and beverage industry. In the present time of increasing water scarcity in many areas of the world, supply of clean water especially in the production and packaging chain of foods and beverages, is a crucial issue. This Brief hence outlines why functioning purification and reuse systems for wastewater are becoming more and more interesting and promising technologies in solving the challenge.
Readers find in this Brief an introduction to different innovative treatment methodologies. The authors discuss key parameters (such as the water volume to be treated, types and chemical and physico-chemical characteristics of pollutants, but also the intended use of the recycled water) and present various methodologies, such as separation or concentration systems, centrifugation, evaporation, filtration, flotation, gravity separation, membrane techniques, aerobic and anaerobic biological treatments, as well as combined or hybrid systems. Selected specific methods are presented in detail, specifically a new adsorption method for the removal of metal ions.
Inhaltsverzeichnis zu „Wastewater Treatment and Reuse in the Food Industry “
Water Reuse in the Food Industry: Quality of Original Wastewater before Treatments.- Wastewater Treatments for the Food Industry: Physico-chemical Systems.- Wastewater Treatments for the Food Industry: Biological Systems.- Quality Standards for Recycled Water: Opuntia Ficus Indica as Sorbent Material.Autoren-Porträt von Marcella Barbera, Giovanni Gurnari
Marcella Barbera is a chemist working for the Regional Agency for the Environmental Protection (ARPA, Sicilia) as an expert analytical technician for environmental analyses. She worked as a research chemist in collaboration with the DEMETRA Department of the University of Palermo, Italy. She has also worked with private laboratories, with a major focus in analytical methods on different food matrices. In particular, topics of her recent research comprise the study of biogenic amines and the selection of amine-degrading non-starter lactic acid bacteria in Sicilian cheeses. Her published works include "Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils' (2017), "Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)" (2017), and the book "Chemical Profiles of Industrial Cow's Milk Curds" (SpringerBriefs in Chemistry of Foods).
Bibliographische Angaben
- Autoren: Marcella Barbera , Giovanni Gurnari
- 2017, 1st ed. 2018., 47 Seiten, mit farbigen Abbildungen, Maße: 15,4 x 24,4 cm, Kartoniert (TB), Englisch
- Verlag: Springer
- ISBN-10: 3319684418
- ISBN-13: 9783319684413
- Erscheinungsdatum: 14.12.2017
Sprache:
Englisch
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