Skip to Main Content
Skip Nav Destination

Membrane technology plays an important role in food processing. This technique not only helps reduce the use of solvents in separating food components (milk fat, milk proteins, polyphenolic compounds, etc.) but also improves the quality and stability of many food products (fruit juice, wine and beer, etc.). An overview of membrane technology (definition, classification, principles and operating conditions) and its application in food processing is presented in this chapter. In this new edition, the latest information in many fields has been updated, including new membrane materials, membrane performance enhancement and new applications in food processing introduced during the past decade.

You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Don't already have an account? Register
Close Modal

or Create an Account

Close Modal
Close Modal