Integrated Membrane Processes in the Food Industry

2016 ◽  
pp. 35-60 ◽  
Author(s):  
Alfredo Cassano
Keyword(s):  
Food Industry ◽  
Membrane Processes

scholarly journals Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry

2021 ◽  
Vol 1 (1) ◽  
pp. 39-48
Author(s):  
Jasper Shekin J
Keyword(s):  
Reverse Osmosis ◽  
Food Industry ◽  
Nutritional Value ◽  
Membrane System ◽  
Membrane Distillation ◽  
Thermal Treatments ◽  
Membrane Processes ◽  
Essential Components ◽  
Vacuum Membrane Distillation ◽  
By Products

Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.

Water recovery by treatment of food industry wastewater using membrane processes

2019 ◽  
pp. 1-14 ◽  
Author(s):  
Karina Hernández ◽  
Claudia Muro ◽  
Rosa Elena Ortega ◽  
Sarai Velazquez ◽  
Francisco Riera
Keyword(s):  
Food Industry ◽  
Water Recovery ◽  
Membrane Processes ◽  
Industry Wastewater

Membrane processes for water reuse in the food industry

Desalination ◽  
1998 ◽  
Vol 119 (1-3) ◽  
pp. 213-216 ◽  
Author(s):  
A. Fähnrich ◽  
V. Mavrov ◽  
H. Chmiel
Keyword(s):  
Water Reuse ◽  
Food Industry ◽  
Membrane Processes

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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