Summary
Membrane technology is well situated by virtue of its special features to play a major role in the food and beverage industry. Depending on the process chosen, one can either clarify (remove suspended matter) using microfiltration (MF), purify or fractionate macromolecules such as proteins in solution using ultrafiltration (UF), deplete salts using nanofiltration (NF) or electrodialysis (ED) and concentrate using reverse osmosis (RO). Dairy products and fruit juices have benefited the most from this technology in the past decade, but there is considerable activity in beverages (alcoholic, coffee, tea), animal products (gelatin, eggs, blood), grain processing (corn refining, soybean processing) and biotechnology (enzyme fractionation, membrane reactors). Among membrane processes, ultrafiltration probably is the largest application today in the food industry. Improvements in membrane chemistry and engineering design should see rapid growth in reverse osmosis and microfiltration applications in the next decade.
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© 1991 Elsevier Science Publishers Ltd, England
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Cheryan, M. (1991). Membranes in Food Processing. In: Turner, M.K. (eds) Effective Industrial Membrane Processes: Benefits and Opportunities. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3682-2_11
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DOI: https://doi.org/10.1007/978-94-011-3682-2_11
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