Membrane distillation: A comprehensive review

Numerical Initial Value Problems in Ordinary Differential Equations

A framework for better understanding membrane distillation separation process

Membranes and theoretical modeling of membrane distillation: a review.

Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Exploitation of solar energy collected by solar stills for desalination by membrane distillation

Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk

This paper presents research on the effect of milk source on the rheological properties of curd during the gelation process of yogurt. The highest value for viscosity was exhibited by ovine milk, followed by caprine, bovine and camel milks. For bovine, ovine and caprine milk, three different transient viscosity stages were identified and described by mathematical expressions, whereas camel milk showed no significant variation in viscosity during gelation. The chemical composition of milk, namely total solids and protein content, has a major effect on the rheological properties of curd. A power law model allows the determination of the flow behaviour index and the consistency coefficient of curd made from different milk sources.

Effect of milk source on the rheological properties of yogurt during the gelation process

A diffusion-bared mathdcal model is prswmed for batch drying of corn in a novel rotating jn spouted bcd device under constant as well as intermitted drying conditions. Such a device is suited for drying of large partides (e.g. grains, beam, seed, etc) for which internal heat and mass tranfer rates control the drying kinetics. Based on literature data for moisture diffusivities the model predictions are compared with experimental data for both continous and time-dependend air supply and/or heat input. Effects of dcvant parameter are evaluated and discussed in the light of potential pnrctieal applications.

Rami Jumah

Papers

Exploitation of solar energy collected by solar stills for desalination by membrane distillation

Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk

Effect of milk source on the rheological properties of yogurt during the gelation process

A Mathematical Model for Constant and Intermittent Batch Drying of Grains in a Novel Rotating Jet Spouted bed

Modelling and Simulation of Continuous and Intermittent Radio Frequency-Assisted Fluidized Bed Drying of Grains