Membrane processing

Pressure-driven membrane operations, such as microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) are well-established technologies in the dairy industry followed by beverages (wine, beer, fruit juices, etc.), egg products and process water. New membrane processes, such as pervaporation (PV), electrodialysis (ED), membrane bioreactors (MBRs) and membrane contactors (MCs), offer interesting perspectives in the revision of traditional flow sheets in food processing. Furthermore, the combination of different membrane operations within the logic of process intensification strategy offers new and much more opportunities in terms of competitiveness, improvement of quality, process or product novelty and environmental friendliness. The present chapter gives an outlook of both well-established and emerging membrane applications in the food industry.