Classical and Recent Applications of Membrane Processes in the Food Industry
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Classical and Recent Applications of Membrane Processes in the Food Industry Catherine Charcosset1 Received: 11 May 2020 / Accepted: 13 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Membrane processes are extensively used in the food industry, especially in the dairy, wine and beer, fruit juice, and sugar industries. In the dairy industry, removal of bacteria and spores from skim milk (cold pasteurization), separation of casein micelles, separation and fractionation of fat globules from whole milk, concentration and demineralization of whey and milk ultrafiltration permeate, fractionation of whey proteins, and desalination of whey membrane processes are realized by membrane processes. In the wine and beer industry, cross-flow of wines and beer clarification and stabilization of wines by electrodialysis are of common use. Fruit juice processing involves clarification, concentration, and deacidification. In the sugar industry, purification and demineralization are realized by membrane processes. This review presents these membrane processes by focusing on the main parameters and phenomena like permeation flux, selectivity, and fouling of membranes. Innovative pilot designs and cleaning methods are presented. The potentials of more unusual techniques like membrane emulsification and electrodialysis of organic acids from fermentation broth are also underlined. A specific attention is paid to the recent development of membrane processes in the food industries. Keywords Membrane · Process · Industry · Food · Milk · Fruit juice
Introduction Membrane processes have become major techniques in the food industry over the last decades. The dairy industry, followed by beverages (wine, beer, fruit juices, etc.) and sugar products are the main fields of applications ([11, 18, 44, 127]). Common membrane processes are microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) reverse osmosis (RO), and electrodialysis (ED). This review focuses on classical applications and their evolution during the two last decades. Previous books and reviews on the topic of membrane processes for food applications are first listed. The following sections focus on membrane processes used in the dairy, wine and beer, fruit juice, and sugar industries. A particular attention is devoted to parameters which control these techniques, to membrane fouling, as well as to industrial pilot plants which * Catherine Charcosset catherine.charcosset@univ‑lyon1.fr 1
LAGEPP UMR 5007 , Univ Lyon Université Claude Bernard Lyon 1 CNRS , 43 boulevard du 11 novembre 1918, F‑69100 Villeurbanne, France
are currently in use. Recent trends (new processes, new configurations, new products, etc.) are underlined. A final section presents some processes which may find their way in the food industry, including ED of organic acids from fermentation broth and membrane emulsification.
Membrane Processes This section gives some very general background on membrane processes. They can be found in several books (for example,
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