Nanofiltration in the food industry

Roberto Castro-Muñoz; Emilia Gontarek-Castro

doi:10.1016/c2017-0-04228-3

Nanofiltration in the food industry

Abstract

Nanofiltration (NF), as a pressure-driven membrane process, has been widely demonstrated to have great potential for food processing applications. There are several advantages of this membrane process over traditional methods that makes NF suitable for food processing, such as the low thermal damage to the product, higher aroma retention, lower energy consumption, and low maintenance costs. In this chapter, according to the recent literature, a review of the main areas of NF applications in the food industry is presented, such as juice and plant extract clarification and concentration, wine application, sugar industry, dairy processing, and recovery of high-added value compounds from food wastes. The productivity and the separation performance of NF membranes toward target compounds have also been discussed.

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Authors (2)

Roberto Castro-Muñoz
Emilia Gontarek-Castro (formerly: Emilia Gontarek)

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Category:: Monographic publication
Type:: rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
Language:: English
Publication year:: 2020
Bibliographic description:: Castro-Muñoz R., Gontarek E.: Nanofiltration in the food industry// Handbook of Food Nanotechnology/ : , 2020, s.73-106
DOI:: Digital Object Identifier (open in new tab) 10.1016/c2017-0-04228-3
Verified by:: Gdańsk University of Technology