NDLI: Application of Membrane Technology in Food-Processing Industries

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Application of Membrane Technology in Food-Processing Industries

Content Provider	Scilit
Author	Bardhan, Ananya Subbiah, Senthilmurugan Mohanty, Kaustubha
Copyright Year	2021
Description	The chapter describes applications of membrane processes in food processing (primarily dairy and beverage processing). The increasing call for healthy food from the diet- and fitness-conscious consumer has encouraged researchers to find alternatives to conventional heat treatments. Recovery of valuable bio-active products from waste effluent generated by dairy and beverage processing industries have been widely researched. Membrane science and technology offer a range of options for innovative product design and optimization. Membrane processes may support sustainable industrial growth by preserving energy, decreasing capital costs, and reducing environmental impact. The major challenges associated with membrane processing are membrane fouling and concentration polarization. Membrane fouling results in decreased permeate flux and reduces membrane shelf life. The development of novel cleaning procedures, anti-fouling membrane materials, and module design is ensuring advances in membrane application as a promising alternative for food and beverage processing. Book Name: Food Processing
Related Links	https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9781003163213-6&type=chapterpdf
Ending Page	164
Page Count	42
Starting Page	123
DOI	10.1201/9781003163213-6
Language	English
Publisher	Informa UK Limited
Publisher Date	2021-05-19
Access Restriction	Open
Subject Keyword	Book Name: Food Processing Paper and Wood Food Processing Membrane Processes Technology Optimization Treatments Beverage Fouling Membrane
Content Type	Text
Resource Type	Chapter

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