| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Lipnizki, Frank
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (15/15 displayed)
- 2025Response surface methodology to optimize membrane cleaning in nanofiltration of kraft black liquorcitations
- 2023Membrane fouling and cleaning in lignocellulosic biorefineries
- 2023Comparison of membrane fouling during ultrafiltration with adsorption studied by quartz crystal microbalance with dissipation monitoring (QCM-D)citations
- 2021Membrane assisted processing of acetone, butanol, and ethanol (ABE) aqueous streamscitations
- 2020Development of antifouling ultrafiltration PES membranes for concentration of hemicellulosecitations
- 2020Correlation between membrane surface properties, polymer nature and fouling in skim milk ultrafiltrationcitations
- 2019Membrane processes and applications for biorefineries
- 2017Ultrafiltration and nanofiltration of E-stage bleaching plant effluents of a sulphite pulp mill
- 2013Membrane glucose demudding by a decanter-membrane synergy process: A development update
- 2012Applications of Membrane Technology in the Food Industry - An approach to reduce food processing costs and to improve food quality
- 2012A novel approach for applied membrane filtration on processing flows
- 2012Membrane processes in biorefineries: From feedstock preparation to downstream processing
- 2011Membrane processes in bulk fermentation: From antibiotics to biofuels and biochemicals
- 2011Membrane glucose demudding by a decanter-membrane process: Challenges and benefits
- 2010Membrane processes for downstream processing in the bulk fermentation Industry: From antibiotics to biochemicals
Places of action
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document
Applications of Membrane Technology in the Food Industry - An approach to reduce food processing costs and to improve food quality
Abstract
Over the last two decades, the global market for membrane technology in the food industry increased to a market volume of about € 800 - 850 million and is now the second biggest industrial market for membranes after water and wastewater treatment including desalination. The key membrane technologies in the food industry are the pressure driven membrane processes microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO). The success of membrane technology in the food and beverage market is directly linked to some of the key advantages of membrane processes over conventional separation technologies. Among these ad¬vantages are:<br/><br/>• Gentle product treatment due to moderate temperature changes during processing. <br/>• High selectivity based on unique separation mechanisms compared withe.g. sieving, solution-diffusion or ion exchange mechanism.<br/>• Compact and modular design for ease of installation and extension. <br/>• Lower energy consumption compared to condensers and evaporators.<br/><br/>In the first part of the presentation will provide an overview of the key membrane technologies in the food industry – MF, UF, NF and RO. The second part of the presentation will look on selected applications of membrane processes in the food industry taking into account food processing costs and food quality.<br/>