Potential of Membrane Technology in Food Processing Systems

• Published in: Advances in Food Process Engineering pp. 177 - 214
• Main Authors: Gonsalves, Olviya S., Zambare, Rahul S., Nemade, Parag R.
• Format: Book Chapter
• Language: English
• Published: Apple Academic Press 2023
• Edition: 1
• Subjects: Sugar Syrup; Nuclear Magnetic Resonance; Liquid Emulsion Membranes; Forward osmosis; Microbiological Sterilization; Membrane Processes; FO; Olive Mill Wastewater; Food waste; Membrane Technology; OD; Microbiological Stabilization; MD; Permeate Side; Dairy; Tangential Flow Filtration; Beverages; Sugar; Ceramic Membranes; UF Membrane; Membrane applications; DBD Plasma Treatment; Fouling; Cod Removal; Thermal Evaporation; OMD; Aroma Recovery; Permeate Flux; Fruit juice; Membrane Fouling; Brewery Effluent
• ISBN: 9781774911150; 1774911140; 9781774911143; 1774911159
• DOI: 10.1201/9781003303848-9

Membrane Processes Are Used For Efficient Separation Or fractionation of high-added-value compounds, recovery or concentration of nutraceuticals, clarification, de-alcoholization, dehydration, deacidification, biotransformation, and treatment of industrial food processing waste. Membrane technology gives flexibility in operation, and a membrane can be developed or modified as per the requirements of the feed and separation. Different membrane-based technologies such as microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), forward osmosis (FO), membrane distillation (MD), electrodialysis (ED), pervaporation (PV), and membrane bioreactors (MBR) are analyzed. The applications of membrane processes in dairy processing, food, and starch processing, beverage processing, sugar manufacturing, oil processing, and other food product processing are discussed. Further, the role of membrane technology in the treatment of industrial food processing waste is also discussed. Advantages of membrane technologies such as ease of operation, desired purity achievement, mild processing conditions for heat-sensitive food compounds, reduced energy consumption, and other developments over conventional food processing methods are discussed. Also, the integration of membrane-based processes shows more benefits in enhancing product quality, process capacity, selectivity, and energy consumption. Fouling of 178membrane is a major concern in pressure-driven membrane processes used in food processing. Membrane fouling in bio-based streams is observed to be a challenge due to its high fouling tendency and complex composition. Food and beverage industry is the second-largest industrial market of membranes, the largest being water and wastewater treatment. Membranes can be used for clarification, separation, or concentration of various products in food industries based on their application. Microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO) are the key pressure-driven membrane technologies used in the food industries. Along with these techniques, forward osmosis, membrane distillation, osmotic distillation (OD), electrodialysis (ED), and pervaporation are also employed in various food processing systems. Membrane technology is suitable for fractionation, separation, and concentration of milk constituents for various applications. The demineralization of whey is one more application of membrane technology and is carried out using NF and ED depending on the extent of mineralization. The sugar juice clarified by membrane technology like MF and UF, gives lower viscosity, reduced color, and excellent quality of clarified juice. NF, RO, and OD have demonstrated their application in the concentration process in the food industries.