APPLICATION OF MEMBRANE PROCESSES IN FOOD AND DAIRY INDUSTRY

摘要

Membrane processes have become major tools in food processing for more than 25 years. The food industry represents arnsignificant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membranernoperations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beveragesrn(wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few strikingrnparticular separations which represent the last advances in food processing are reported. Clarification of fruit, vegetable andrnsugar juices by microfiltration or ultrafiltration allows the flow sheets to be simplified or the processes made cleaner and thernfinal product quality improved. Enzymatic hydrolysis combined to selective ultrafiltration can produce beverages fromrnvegetable proteins. In the beer industry, recovery of maturation and fermentation tank bottoms is already applied atrnindustrial scale. During the last decade significant progress has been performed with microfiltration membrane in roughrnbeer clarification which is the most important challenge of this technology. In the wine industry the cascade cross-flow