Membrane Separation Processes for the Beer Industry: a Review and State of the Art

Ambrosi, Alan; Cardozo, Nilo Sérgio Medeiros; Tessaro, Isabel Cristina

doi:10.1007/s11947-014-1275-0

Cited by 76 publications

(44 citation statements)

References 64 publications

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“…Permeate flow reduction was noticed in Figure b mainly due to fouling and concentration polarization phenomena. This was expected since when the transmembrane pressure reaches a critical value (2–4 bar), the flow becomes independent of pressure and the potential for fouling tends to stabilize (Ambrosi, Cardozo, & Tessaro, ). Such behavior was attributed to the protein molecules deposited on the membrane surface, which cause concentration polarization and fouling layer formation.…”

Section: Resultsmentioning

confidence: 99%

Sheep's milk concentration by ultrafiltration and cheese elaboration

Faion¹,

Becker²,

Fernandes³

et al. 2019

J Food Process Engineering

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This study aimed at concentrating sheep milk using ultrafiltration as well as Pecorino cheese elaboration and characterization. Sheep milk ultrafiltration at 22°C, for 30 min and 2 bar, provided an approximately fourfold increase in the protein and fat concentrations, consequently increased cheese yield by 17%. The cheese stored for 30 days was classified as high moisture (52%), semi‐fat (29%) with 37% protein content. High positive correlations were observed (>0.80) for depth index in relation to extension index, serine, glutamic acid, proline, methionine, valine, and phenylalanine. Arginine, threonine, aspartic acid, leucine, and lysinepresented negative (p < .05) correlations for protein. The use of concentrated sheep milk enables obtaining differential products with added‐value asan alternative technology. Practical applications Sheep milk is used in fine cheese production, mainly in Europe. The southern state of Rio Grande do Sul is the main sheep milk producer in Brazil with approximately 158,000 L per year, a market lacking further prospecting for products with different characteristics. Sheep milk concentration by ultrafiltration increases its protein contents that consequently enhancing the cheese yield as well as offering a flavor differential. In the present work, it was possible to verify that the milk concentration at 22°C, for 30 min and 2 bar, using 10 kDa membrane provided a fourfold increase in protein and fat concentrations, consequently increasing cheese yield by 17%, which provided a cheese with distinctive nutritional characteristics when compared to those made with nonconcentrated milk.

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Section: Resultsmentioning

confidence: 99%

Sheep's milk concentration by ultrafiltration and cheese elaboration

Faion¹,

Becker²,

Fernandes³

et al. 2019

J Food Process Engineering

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“…Microfiltration membranes are used in a variety of applications such as water treatment and cold sterilization of liquids . A major problem in this field is the decrease of flux due to fouling and bio‐fouling of the membrane .…”

Section: Introductionmentioning

confidence: 99%

Solvent-Free Preparation of Electrically Conductive Polyetherimide Membranes Using Carbon Nanotubes

Otto

Handge

Aschenbrenner

et al. 2015

Macromol. Mater. Eng.

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A chemical‐free option to reduce membrane fouling is the use of electrical fields for membranes. To maximize the strength of the electric field in compact membrane module constructions, electrically conductive membranes are preferred to only conductive supports. Conductive, porous membranes are sintered from polyetherimide powder particles that are surface‐covered with multi‐walled carbon nanotubes (MWCNT). The fusion of the surface‐covered particles forms a conductive MWCNT network in the composite, with a large number of inter‐MWCNT contacts. Membranes with a high specific electrical conductivity of up to 2.28 Sm−1 at a concentration of 3.0 wt% MWCNT are produced in an adapted sintering process. The sintering behavior of decorated particles depends on the coverage of the polymer particles with MWCNT.

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“…Furthermore, clarification should ensure the microbiological stability of beer (Daufin et al, ). The alternative process to conventional clarification with Kieselguhr is CFMF, because of higher product quality, less environmental issues, less health and safety concerns, simplicity, flexibility, and lower cost (Ambrosi, Cardozo, & Tessaro, ).…”

Section: Introductionmentioning

confidence: 99%

Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison

Varga

Gáspár

Juhász

et al. 2018

J Food Process Engineering

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The challenges of beer microfiltration are fouling and to get decent quality. These problems can be partially eliminated with the use of Static Turbulence Promoter (STP). In this study, STP (pitch diameter ratio of 2, 13.2 mm pitch length, 6.5 mm diameter, 241 mm length, and 1.2 mm thickness), Pall Membralox T1‐70 membrane, and lager beer were used for the filtrations. Experiments were performed with combinations of different parameters, such as usage of STP (No/Yes), Transmembrane Pressure (TMP) (0.4–1.2 bar), and Retentate Flow Rate (Q) (50–200 L hr−1). Experiments were ranked with Sum of Ranking Differences based on the analytical properties, hydrodynamic and separation characteristics parameters. The best conditions were the following: STP = Yes, TMP = 0.4 bar, Q = 50 L hr−1; STP = No, TMP = 0.4 bar, Q = 200 L hr−1; STP = Yes, TMP = 1.2 bar, Q = 200 L hr−1. Practical applications Clarification of rough beer is important because of eliminating yeast and colloidal particles responsible for haze and ensuring the microbiological stability of beer. Our research has several practical applications as mentioned below. First clarification of rough beer by crossflow microfiltration is more sustainable technology than conventional clarification with Kieselguhr, because of lower carbon footprint, lower solid waste stream, less beer loss, and less health and safety concerns. In addition, the shelf life of the microfiltered beer is longer, because there is no iron pickup. Furthermore, according to the results better beer quality can be achieved with the application of novel Static Turbulence Promoter (STP) compared to the conventional (without STP) membrane filtration. It is important because product quality is partly responsible for consumer satisfaction. Finally, it has been proven that usage of STP can improve filtration throughput that means lower production cost.

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Membrane Separation Processes for the Beer Industry: a Review and State of the Art

Cited by 76 publications

References 64 publications

Sheep's milk concentration by ultrafiltration and cheese elaboration

Sheep's milk concentration by ultrafiltration and cheese elaboration

Solvent-Free Preparation of Electrically Conductive Polyetherimide Membranes Using Carbon Nanotubes

Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison

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