Membrane Technology in Food Processing Industry
A special issue of Membranes (ISSN 2077-0375).
Deadline for manuscript submissions: closed (30 September 2017)
Special Issue Editor
Interests: physical chemistry of dairy foods; dairy science and technology; advanced processing technologies and techniques; fermented dairy products; application of advanced membrane technologies in dairy processing
Special Issue Information
Dear Colleagues,
Since the early 1960s, with advancements in developments of membranes, the food industry has been on the forefront of applying and driving further membrane and process improvements by consistently providing active input. What really distinguishes the application of membrane technology in food processing from other process industries is a required need to retain appropriate functionality, either physical or physiological, and, more often, both, of food components. For this reason, operating conditions employed in various segments of food industry are chemically and physically mild, which, in turn, requires that membrane processing proceeds fairly efficiently without major hurdles. For this reason, membrane technologies, including reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF) and microfiltration (MF), are widely used with main applications in dairy, fruit juice production, clarification of fermented products, isolation of animal and plant proteins, and the sugar industry. Novel membrane processes, including pervaporation, electrodialysis, membrane distillation and use of liquid membranes, provide another venue for diversifying the utilization and development of new processes and products.
While engineering designs and the chemistry of new membranes are being continuously improved, these need to be strongly linked to a complexity of various food systems. Therefore, materials used in membrane fabrications and modifications need to comply with rigorous food quality and safety standards, thus, incompatibility or stability of these materials should never be a problem during processing. For this reason, this particular Special Issue is devoted to critically assess current state of knowledge in regards to recent developments and applications of novel membranes and systems in the food processing industry including novel materials, membrane designs, fabrications and modifications, and fouling and cleaning.
Prof. Dr. Todor Vasiljevic
Guest Editor
Manuscript Submission Information
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Keywords
- Membrane fabrications
- Membrane modifications
- Membrane fouling
- Novel membrane technologies
- Membrane cleaning
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