Membrane filtration technology and its application in food industry
Keywords:
Membrane technology, , ultrafiltration,nanofiltration, reverse osmosisAbstract
Membrane processes are very important with advantages such as reduced energy consumption, mass transfer and high efficiency and ease of use. In membrane processes, different components are separated from each other due to the sieving mechanism, barrier transfer through the narrow pores of the membrane, and other interactions between the components and membrane materials (such as surface absorption and electric hobbing interaction). In a membrane separation system, a fluid with two or more components is placed in contact with a membrane that allows certain components of the fluid (water in the fluid) to pass through it more easily than other components. The physical and chemical nature of the membrane (pore size and pore size distribution) affects liquid separation. Filtration is the separation of materials based on their different physical and chemical qualities. By definition, filtration is an operation used to separate insoluble solids from liquids. Physical removal of microorganisms by filtration can be used to recover the solid discontinuous phase (cells) for production, e.g., concentrate starters, or to remove the continuous phase of microbial particles (air filtration, microbial filtration, surface filtration).
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