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Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review
Abstrakt
Physical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which is a thermally driven membrane process, has been proposed as an alternative for the separation and concentration of liquid food items. In principle, MD can separate water and volatile compounds from aqueous feed solutions through a permeate that passes across microporous hydrophobic membranes. The separation via MD is thanks to the vapor pressure difference on both membrane sides. In this review, we analyzed the ongoing experimental efforts aimed to recover and purify food bioactive compounds from the concentration of fruit juices and extracts using MD. Also, the processing of dairy products, concentration of food by-products, and ethanol production and its removal from beverages using MD have been reviewed. Additionally, a feedback on the distinct membrane module configurations and membrane requirements for successful operation is addressed.
Cytowania
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6
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Autorzy (2)
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Emilia Gontarek-Castro
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Pełna treść
- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1080/10408398.2022.2163223
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
nr 64,
strony 6073 - 6086,
ISSN: 1040-8398 - Język:
- angielski
- Rok wydania:
- 2023
- Opis bibliograficzny:
- Gontarek-Castro E., Castro Muñoz R.: Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review// CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION -Vol. 64,iss. 18 (2023), s.6073-6086
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1080/10408398.2022.2163223
- Źródła finansowania:
-
- Publikacja bezkosztowa
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 94 razy
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