Applications of membrane technology to food processing

Cuperus, F.P.; Nijhuis, Herry H.

doi:10.1016/0924-2244(93)90070-q

Cited by 65 publications

(24 citation statements)

References 13 publications

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“…Reverse osmosis is a filtration process involving diffusion across a semi-permeable membrane against a concentration gradient (Paulsen et al 1985), in which separation efficiency relies on both size exclusion and solution-diffusion mechanisms (Cuperus and Nijhuis 1993). Reverse osmosis is routinely used for water purification and desalination (Madaeni 1999), with an increasing number of applications being reported within food and beverage industries, e.g.…”

Section: Introductionmentioning

confidence: 99%

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

Fudge

Ristić

Wollan³

et al. 2011

Australian Journal of Grape and Wine Research

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Background and Aims: Wines made from grapes harvested from vineyards exposed to bushfire smoke can exhibit objectionable 'smoky', 'cold ash', 'medicinal' and 'ashy' aroma and flavour characters. This study evaluated a combined reverse osmosis and solid phase adsorption process as a potential amelioration method for the treatment of smoke-tainted wines. Methods and Results: Smoke-tainted wines were treated using either pilot or commercial scale reverse osmosis systems and the chemical composition and sensory properties of wine compared before and after treatment. The concentrations of smoke-derived volatile phenols, including marker compounds, guaiacol and 4-methylguaiacol, decreased significantly with treatment. As a consequence, diminished smoke-related sensory attributes enabled treated wines to be readily differentiated from untreated wines. However, the taint was found to slowly return with time, likely because of hydrolysis of glycoconjugate precursors, which were not removed during the treatment process. Conclusions: Reverse osmosis and solid phase adsorption reduced the concentration of smoked-derived volatile phenols and improved the sensory attributes of smoke-tainted wines. Significance of the Study: This is the first study to evaluate the amelioration of smoke taint in wine using reverse osmosis and solid phase adsorption.

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Section: Introductionmentioning

confidence: 99%

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

Fudge

Ristić

Wollan³

et al. 2011

Australian Journal of Grape and Wine Research

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“…According to Cuperus and Nijhuis (1993) the mechanisms in which nanofiltration membrane works are not completely clear. Possibly both size exclusion and solution-diffusion mechanisms play a role.…”

Section: Transport Phenomena In Membrane Processesmentioning

confidence: 98%

“…They show great mechanical resistance and support high pressures. They also tolerate the entire pH range (0-14) and temperatures of over 400°C and are chemically inert, but they are very costly (Cuperus & Nijhuis, 1993). -Fourth generation: these include recent developments in membrane technology resulting in a hybrid process consisting of a combination of conventional electrodialysis and membranes with different pore sizes, used in processes such as: microfiltration, ultrafiltration and nanofiltration (Aider, De Halleux, & Bazinet, 2008).…”

Section: Membrane Typesmentioning

confidence: 99%

“…Membrane fouling can also be caused by other phenomena, such as the adsorption of molecules on pore wall and plugging of pores. Hence, a reversible and direct decline in flux across the membrane might be defined as concentration polarization, whereas irreversible and long-term decline in flux are termed membrane fouling, both generally occur in every membrane processes (Cuperus & Nijhuis, 1993;Kim et al, 2002).…”

Section: Transport Phenomena In Membrane Processesmentioning

confidence: 99%

“…Commercial synthetic membranes are produced from two distinct classes of material: polymers consisting of organic material such as: cellulose acetate (CA), polyamide (PA), polysulfone (PS) and polyvinylidene difluoride (PVDF) amongst others; and inorganic materials such as: metals and ceramic materials (Cuperus & Nijhuis, 1993).…”

Section: Membrane Typesmentioning

confidence: 99%

See 2 more Smart Citations

State of art of the application of membrane technology to vegetable oils: A review

Coutinho

Chiu

Basso

et al. 2009

Food Research International

158

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A novel approach to the recovery of biologically active oligosaccharides from milk using a combination of enzymatic treatment and nanofiltration

Sarney

Hale

Frankel

et al. 2000

Biotechnol. Bioeng.

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A new easily scalable approach to the recovery of biologically active oligosaccharides from milk has been developed which relies on the combination of enzymatic treatment of defatted milk using β‐galactosidase and nanofiltration. It was shown that enzymatic hydrolysis of lactose significantly improves the efficiency and selectivity of membrane‐based separations. With the best membrane, as much as 6.7 g of oligosaccharides (containing very little contaminating lactose) could be obtained from one liter of defatted human milk in just four nanofiltration cycles. The human milk oligosaccharides recovered by this method were shown to inhibit binding of intimin, an adhesion molecule of enteropathogenic Escherichia coli, to epithelial cells in vitro. No significant difference in the oligosaccharide profile between samples prepared by this method and conventional gel‐permeation chromatography was found. The developed approach is also suitable for the recovery of substantial quantities of tri‐ and tetra‐saccharides from caprine milk. © 2000 John Wiley & Sons, Inc. Biotechnol Bioeng 69: 461–467, 2000.

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Applications of membrane technology to food processing

Cited by 65 publications

References 13 publications

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

State of art of the application of membrane technology to vegetable oils: A review

A novel approach to the recovery of biologically active oligosaccharides from milk using a combination of enzymatic treatment and nanofiltration

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