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Membrane Processing of Tofu-Whey

Vaideki, T.S. (2005) Membrane Processing of Tofu-Whey. Masters thesis, University of Mysore.

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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: Thesis (Masters)
Additional Information: <p align="justify">Extensive review of research reports published in the area of membrane processing revealed that ultrafiltration and reverse osmosis were suited well for processing whey like waste stream containing proteins and other components. Traditional processing techniques many a times result in products with poor functional properties and generate waste streams. To overcome these problems and produce superior products, membrane technology could be applied for the manufacture of soy products. With this background, attempts were made to process tofu-whey with polymeric MF, UF and RO membranes.</p>
Uncontrolled Keywords: membrane processing tofu whey soybean
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 18 Processed foods > 06 Tropical food
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/398

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