TY - JOUR
T1 - Rethinking Membrane Processes for Food
T2 - From Particle Behavior to Innovative Membrane Cascades
AU - Schroën, Karin
AU - Bouhid de Aguiar, Izabella
N1 - Publisher Copyright:
© 2023 The Authors. Chemie Ingenieur Technik published by Wiley-VCH GmbH.
PY - 2023/9
Y1 - 2023/9
N2 - Within the food industry, membrane separation is commonplace due to its relatively low energy consumption. It allows fractionation of various feeds (e.g., milk) into starting materials for food design. We feel that considerable progress can still be made. For this, the specific properties of the components of interest would need to be taken into account, such as their mobility in flow, and their deformability in relation to the actual membrane structure. Furthermore, improvements are possible through cascaded use of membrane processes, and upgrading waste streams, which leads to new opportunities.
AB - Within the food industry, membrane separation is commonplace due to its relatively low energy consumption. It allows fractionation of various feeds (e.g., milk) into starting materials for food design. We feel that considerable progress can still be made. For this, the specific properties of the components of interest would need to be taken into account, such as their mobility in flow, and their deformability in relation to the actual membrane structure. Furthermore, improvements are possible through cascaded use of membrane processes, and upgrading waste streams, which leads to new opportunities.
KW - UT-Hybrid-D
KW - Membrane cascades
KW - Membrane structure
KW - Particle deformability
KW - Particle migration
KW - Energy use
UR - http://www.scopus.com/inward/record.url?scp=85164514869&partnerID=8YFLogxK
U2 - 10.1002/cite.202300070
DO - 10.1002/cite.202300070
M3 - Article
AN - SCOPUS:85164514869
SN - 0009-286X
VL - 95
SP - 1388
EP - 1393
JO - Chemie-Ingenieur-Technik
JF - Chemie-Ingenieur-Technik
IS - 9
ER -