Membrane technology plays an important role in food processing. This technique not only helps reduce the use of solvents in separating food components (milk fat, milk proteins, polyphenolic compounds, etc.) but also improves the quality and stability of many food products (fruit juice, wine and beer, etc.). An overview of membrane technology (definition, classification, principles and operating conditions) and its application in food processing is presented in this chapter. In this new edition, the latest information in many fields has been updated, including new membrane materials, membrane performance enhancement and new applications in food processing introduced during the past decade.
Newmark sliding block models are commonly used for seismic stability analysis of slopes. However, estimation of permanent displacements in conventional Newmark methods is based on a distinct and fixed slip surface which is usually located using a pseudostatic limit equilibrium analysis. By combining a finite element seismic analysis and dynamic programming, this paper first shows that critical slip surfaces within a slope greatly change their shapes and locations over a wide area with time during an earthquake. Then, a modified Newmark analysis is presented in order to consider the effect of variable critical slip surfaces on estimated seismic displacements of slopes. Results of analysis for a hypothetical slope and an actual slope failure caused by an earthquake indicate that the neglect of variation of critical slip surfaces during an earthquake may result in an improper sliding mass and as a result incorrect estimation of permanent displacements. It is also shown that permanent displacement may occur along a relatively wide slip band rather than a distinct slip surface.
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