Intensified food processing through membrane operations

An overview of the most developed and investigated membrane processes in food processing industry is firstly presented. Selected examples of integrated membrane operations, investigated on both laboratory and pilot scale in fruit juice, wine and milk processing, are analysed and discussed emphasizing the synergistic effect that can be achieved through the combination of membrane unit operations and relative advantages over conventional separation methodologies in terms of high quality products, recovery of high added-value compounds, saving of production and energy costs.