Rethinking Membrane Processes for Food: From Particle Behavior to Innovative Membrane Cascades

Karin Schroën*, Izabella Bouhid de Aguiar

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)
9 Downloads (Pure)

Abstract

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.

Original languageEnglish
Pages (from-to)1388-1393
Number of pages6
JournalChemie-Ingenieur-Technik
Volume95
Issue number9
DOIs
Publication statusPublished - Sept 2023

Keywords

  • UT-Hybrid-D
  • Membrane cascades
  • Membrane structure
  • Particle deformability
  • Particle migration
  • Energy use

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