Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 55, Issue 9, Pages 1147-1175Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2012.685992
Keywords
Membrane processing technology; food processing; electrodialysis; microfiltration; nanofiltration; reverse osmosis; ultrafiltration; demineralization; separation; microbial inhibition; nutritional value
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Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.
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