Integrated Membrane Processes in the Food Industry

Cassano, Alfredo

doi:10.1002/9781118739167.ch3

Cited by 4 publications

(1 citation statement)

References 75 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The feasibility of PAN for cold-sterilizing tender coconut water was indicated (Karmakar & De, 2017 ). Membranes made of other materials with the pore size of microfiltration for removing bacteria from fruit juices and other drinks were summarized in literature (Liu et al, 2022 ; Conidi et al, 2020 ; Bhattacharjee et al, 2017 ; Cassano, 2015 ). Preparation of an ultrafiltration or microfiltration membrane using silica/polyvinyl alcohol is also feasible (Ran & Wu, 2017 ).…”

Section: Scientific Basis Of Membrane Filtration To Remove Microorgan...mentioning

confidence: 99%

Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

2023

Food Environ Virol

View full text Add to dashboard Cite

Aseptic packaging of high quality beverage is necessary and its cold-pasteurization or sterilization is vital. Studies on application of ultrafiltration or microfiltration membrane to cold- pasteurization or sterilization for the aseptic packaging of beverages have been reviewed. Designing and manufacturing ultrafiltration or microfiltration membrane systems for cold-pasteurization or sterilization of beverage are based on the understanding of size of microorganisms and theoretical achievement of filtration. It is concluded that adaptability of membrane filtration, especially its combination with other safe cold method, to cold- pasteurization and sterilization for the aseptic packaging of beverages should be assured without a shadow of doubt in future.

show abstract

Section: Scientific Basis Of Membrane Filtration To Remove Microorgan...mentioning

confidence: 99%

Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

2023

Food Environ Virol

View full text Add to dashboard Cite

show abstract

Classical and Recent Applications of Membrane Processes in the Food Industry

Charcosset

2020

Food Eng Rev

View full text Add to dashboard Cite

Membrane processes are extensively used in the food industry, especially in the dairy, wine and beer, fruit juice and sugar industries. In the dairy industry, removal of bacteria and spores from skim milk (cold pasteurization), separation of casein micelles, separation and fractionation of fat globules from whole milk, concentration and demineralization of whey and milk ultrafiltration permeate, fractionation of whey proteins and desalination of whey membrane processes are realized by membrane processes. In the wine and beer industry, cross-flow of wines and beer clarification and stabilization of wines by electrodialysis are of common use. Fruit juice processing involves clarification, concentration and deacidification. In the sugar industry, purification and demineralization are realized by membrane processes. This review presents these membrane processes by focusing on the main parameters and phenomena like permeation flux, selectivity and fouling of membranes. Innovative pilot designs and cleaning methods are presented. The potentials of more unusual techniques like membrane emulsification and electrodialysis of organic acids from fermentation broth are also underlined. A specific attention is paid to the recent development of membrane processes in the food industries.

show abstract

Waste to Wealth: The power of food-waste anaerobic digestion integrated with lactic acid fermentation

Bühlmann,

Mickan,

Tait

et al. 2023

Front. Chem. Eng.

View full text Add to dashboard Cite

Food waste (FW) costs the global economy $1 trillion annually and is associated with 8% of anthropogenic greenhouse gas emissions. Anaerobic digestion (AD) is an effective technology for recycling organic waste, including FW, for energy and nutrient recovery. Current major revenue streams for AD include the sale of biogas/power, gate fees, and digestate (fertiliser). However, subsidies provided by governments are a major profit driver for commercial facilities and are generally required for profitability, limiting its widespread adoption. Lactic acid (LA) is a high value intermediate of the AD process and literature evidence has indicated the recovery of LA can significantly boost the revenue generated from FW-AD. Moreover, FW fermentation naturally tends towards LA accumulation, promotion of LA producing bacteria, and inhibition of alternate competing microbes, making LA attractive for commercial production from FW. The integration of LA production and recovery into FW-AD could improve its economic performance and reduce the need for subsidy support, providing a platform for global adoption of the AD technology. However, challenges, such as 1) the low LA yield on FW, 2) seasonality of the FW composition, 3) unknown influence of LA recovery on downstream AD, and 4) impact of standard operational procedures for AD on upstream LA production, still exist making this focus area for future research. Even so, literature has shown the benefits of the LA-AD biorefinery, detailing improved process economics, increased FW utilisation, and elimination of subsidy support. Therefore, this review focuses on exploring the integrating LA production into AD by examining the current status of AD, LA integration strategies, challenges associated with LA production from FW, and identifies key challenges and considerations associated with downstream AD of fermented waste.

show abstract

Integrated Membrane Processes in the Food Industry

Cited by 4 publications

References 75 publications

Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

Classical and Recent Applications of Membrane Processes in the Food Industry

Waste to Wealth: The power of food-waste anaerobic digestion integrated with lactic acid fermentation

Contact Info

Product

Resources

About