4.2 Article

Rethinking Membrane Processes for Food: From Particle Behavior to Innovative Membrane Cascades

Journal

CHEMIE INGENIEUR TECHNIK
Volume 95, Issue 9, Pages 1388-1393

Publisher

WILEY-V C H VERLAG GMBH
DOI: 10.1002/cite.202300070

Keywords

Energy use; Membrane cascades; Membrane structure; Particle deformability; Particle migration

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Membrane separation is widely used in the food industry due to its low energy consumption. Further progress can be made by considering the specific properties of the components of interest and exploring the cascaded use of membrane processes and upgrading waste streams.
Within the food industry, membrane separation is commonplace due to its relatively low energy consumption. It allows fractionation of various feeds (e.g., milk) into starting materials for food design. We feel that considerable progress can still be made. For this, the specific properties of the components of interest would need to be taken into account, such as their mobility in flow, and their deformability in relation to the actual membrane structure. Furthermore, improvements are possible through cascaded use of membrane processes, and upgrading waste streams, which leads to new opportunities.

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