One of the newest technologies in the food industry is the application of membrane technology, which has seen the replacement of traditional multi-stage filtration, separation and evaporator process with a single membrane process. The rapid expansion of membrane technology is dictated by the many advantages like the gentle treatment of the product due to moderate temperature changes during process, high selectivity based on unique separation mechanism, compact and modular design for easy installation, and extension and low energy consumption compared to condensers and evaporators, These methods have a positive impact on the organoleptic, qualities and nurtitional value of foods, The key membrane technologies in the food industry is pressure driven membranes process microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO).
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