Food Bioactive Ingredients Processing Using Membrane Distillation

Emilia Gontarek-Castro; Marek Lieder

doi:10.1007/978-3-030-84643-5_4

Food Bioactive Ingredients Processing Using Membrane Distillation

Abstract

Separation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration process in food technology. MD separates volatile components from aqueous feed solution into the permeate through microporous hydrophobic membranes, by means of the vapor pressure difference on both membrane sides. This chapter contains the analysis of the ongoing literature related to recovery and purification of food bioactive compounds using membrane distillation. Insights into the use of different MD configurations have been discussed and typical advantages and drawbacks over conventional technologies and other membrane processes have been highlighted.

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Category:: Monographic publication
Type:: rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
Language:: English
Publication year:: 2021
Bibliographic description:: Gontarek-Castro E., Lieder M.: Food Bioactive Ingredients Processing Using Membrane Distillation// / : Springer, 2022,
DOI:: Digital Object Identifier (open in new tab) 10.1007/978-3-030-84643-5_4
Verified by:: Gdańsk University of Technology