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Application of Liquid Emulsion Membranes.

Abhay, Dokania (2011) Application of Liquid Emulsion Membranes. [Student Project Report] (Submitted)

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Liquid emulsion membranes (LEMs) have developed into a versatile technique for a variety of applications involving selective and controlled transport of bio chemicals. Now, the extraction of anthocyanin pigments from red cabbage etc needs alcohol solution usually at 15‐20% concentration for facilitating the extraction. Since the extracted pigments are used as food colouring agents, we have to remove the associated alcohol as ingesting it will be detrimental for our health. For this purpose, experiments were carried out using aqueous ethanol solution. Thus, in this report, the key features, advantages and limitations of LEMs have been discussed and their application pertaining to extraction of alcohol from solutions is studied.
Uncontrolled Keywords: downstream processing, liquid emulsion membranes, alcohol extraction
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Aug 2011 09:04
Last Modified: 24 Jan 2012 05:41
URI: http://ir.cftri.com/id/eprint/10359

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