Membrane Separations

Abstract

Membrane technology plays an important role in food processing. This technique not only helps reduce the use of solvents in separating food components (milk fat, milk proteins, polyphenolic compounds, etc.) but also improves the quality and stability of many food products (fruit juice, wine and beer, etc.). An overview of membrane technology (definition, classification, principles and operating conditions) and its application in food processing is presented in this chapter. In this new edition, the latest information in many fields has been updated, including new membrane materials, membrane performance enhancement and new applications in food processing introduced during the past decade.

Potential Use of Cross-flow Microfiltration System in Separation of Functional Compound from Fermented Beetroot (Beta vulgaris L.) as Natural Oxidation Prevention

“…During the process, compounds with particle sizes from 0.1 to 10 μm will pass freely as permeate (pigment, organic acids, amino acid, vitamin, and mineral) [17,18], apart from the occurrence of fouling, which is affected by pressure and time of the process, type of membrane, and characteristic of biomass [19,20]. In the CF-MF system, the feed flows parallelly (tangentially) on the membrane surface, creating shear force to minimize fouling and avoid the occurrence of concentration polarization (CP), and facilitate concentrate or retentate flow to the feed tank and mix it as new feed [21]. By differentiating the pressure and time of the purification process, the optimum purification level can be achieved.…”