Membrane and Desalination Technologies - TCE Moodle Website

CONTENTS
6
Treatment of Food Industry Foods and Wastes
by Membrane Filtration
Lawrence K. Wang, Nazih K. Shammas, Munir Cheryan,
Yu-Ming Zheng, and Shuai-Wen Zou
INTRODUCTION
MEMBRANE PROCESSES, MODULES, AND EQUIPMENT
OPERATIONAL PROBLEMS AND ENGINEERING SOLUTIONS
MEMBRANE FILTRATION SYSTEM
APPLICATIONS OF MEMBRANE TECHNOLOGY IN
THE FOOD INDUSTRY
NONFOOD APPLICATIONS OF MEMBRANE TECHNOLOGY IN THE FOOD INDUSTRY
NOMENCLATURE
REFERENCES
Abstract Membrane separation processes are based on the ability of semipermeable membranes
of the appropriate physical and chemical nature to discriminate between molecules
primarily on the basis of size and to a certain extent, on shape and chemical composition. A
membrane’s role is to act as a selective barrier, enriching certain components in a feedstream,
and depleting the others. One of the chief attractions of membrane technology is the
low energy requirement compared to other food processing technologies. Since membrane
processes are nonthermal and do not involve a change of phases, they are energy-efficient and
do not change the nature of the foods during their process operation. This chapter presents the
membrane process theory and case histories of various production applications in the food
industry. Operational problems and recommended engineering solutions for membrane
process optimization are presented and discussed.
Key Words Membrane filtration food industry food processing energy conservation
waste minimization recycle waste treatment
From: Handbook of Environmental Engineering, Volume 13: Membrane and Desalination Technologies
Edited by: L.K. Wang et al., DOI: 10.1007/978-1-59745-278-6_6 # Springer ScienceþBusiness Media, LLC 2011
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