Open AccessApplications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry
Author(s) -
Jasper Shekin J
Publication year - 2021
Language(s) - English
DOI - 10.21467/exr.1.1.4468
Subject(s) - nanofiltration , microfiltration , reverse osmosis , ultrafiltration (renal) , food industry , electrodialysis , membrane , process engineering , pulp and paper industry , vacuum distillation , membrane technology , raw material , waste management , chemistry , chromatography , distillation , food science , engineering , biochemistry , organic chemistry
Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.