Intensification of Biobased Processes
CHAPTER 19: Intensified Food Processing Through Membrane Operations
Published:18 Jun 2018
Special Collection: 2018 ebook collectionSeries: Green Chemistry
A. Cassano, C. Conidi, and E. Drioli, in Intensification of Biobased Processes, ed. A. Górak and A. Stankiewicz, The Royal Society of Chemistry, 2018, pp. 397-429.
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An overview of the most developed and investigated membrane processes in the food processing industry is first presented. Selected examples of integrated membrane operations, investigated on both laboratory and pilot scale in fruit juice, wine, and milk processing, are analyzed and discussed, emphasizing the synergistic effect that can be achieved through the combination of membrane unit operations and the relative advantages over conventional separation methodologies in terms of high quality products, recovery of high added-value compounds, and saving of production and energy costs.