Membranes for Food Applications E-Book

• Herausgeber: Wiley-VCH
• Kategorie: Fachliteratur
• Serie: Membrane Technology
• Sprache: Englisch

Seitenzahl: 469

Veröffentlichungsjahr: 2011

Beschreibung

Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, electrodialysis, pressure-driven membrane processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.

Leseprobe

Contents

Preface

List of Contributors

1: Cross-Flow Membrane Applications in the Food Industry

1.1 Introduction

1.2 Dairy Industry

1.3 Fermented Food Products

1.4 Fruit Juices

1.5 Other Membrane Applications in the Food Industry

1.6 Future Trends

References

2: Membrane Processes for Dairy Fractionation

2.1 Introduction

2.2 Membrane Separation of Components

2.3 Methods to Enhance Membrane Separation

2.4 Use of Models for Membrane Separation

2.5 How to Get from Separation to Fractionation

2.6 Outlook

References

3: Milk and Dairy Effluents Processing: Comparison of Cross-Flow and Dynamic Filtrations

3.1 Introduction

3.2 Applications of Membrane Cross-Flow Filtration to Milk Processing

3.3 Dynamic Filtration

3.4 Conclusion

References

4: Electrodialysis in the Food Industry

4.1 Introduction

4.2 Technology Overview

4.3 Electrodialysis Applications in the Food Industry

4.4 Hybrid Technologies

4.5 Conclusion and Future Innovations

References

5: Membrane Processes in Must and Wine Industries

5.1 Introduction

5.2 Wine Clarification by Microfiltration and Ultrafiltration

5.3 Wine Tartaric Stabilization by Electrodialysis [4, 5]

5.4 Influence of MF/UF Polysaccharide Removal on Wine Tartaric Stability

5.5 Nanofiltration of Grape Must for Sugar/Organic Acids Fractionation

References

6: New Applications for Membrane Technologies in Enology

6.1 Reduction of Alcohol Content

6.2 Reduction of Malic Acid in Grape Musts or Volatile Acidity in Wines

6.3 Acidification of Musts and Wines

6.4 Other Potential Applications

References

7: Membrane Emulsification for Food Applications

7.1 Introduction

7.2 Understanding of the Process at the Pore Level

7.3 Production of Structured Systems for Food Applications

7.4 Encapsulation of Active Molecules

7.5 Assessment of the Potential Benefits of Membrane Emulsification in Foods

7.6 Conclusions

References

8: Membrane Contactors in Integrated Processes for Fruit-Juice Processing

8.1 Introduction

8.2 Membrane Contactors: Fundamentals

8.3 Osmotic Distillation

8.4 Membrane Distillation

8.5 Supported-Liquid Membranes

8.6 Conclusions

References

9: Membrane Bioreactors in Functional Food Ingredients Production

9.1 Introduction

9.2 Membrane Bioreactors and Functional Food

9.3 Membrane Bioreactor in Sugar and Starch Processing

9.4 Membrane Bioreactor in Oil and Fat Processing Industry

9.5 Membrane Bioreactors in Hard Drink Industry and Liquid Beverages

9.6 Membrane Bioreactor in Other Liquid Beverages

9.7 Conclusions

References

10: Membranes for Food Packaging

10.1 Introduction

10.2 Application of Membranes in Controlling Gas Permeability

10.3 Membranes as Devices for Active Food Packaging

10.4 Conclusion

References

Index

Edited byKlaus-Viktor Peinemann,Suzana Pereira Nunes,and Lidietta Giorno

Membrane Technology

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The Editors

Dr. Klaus-Viktor PeinemannKAUSTMembranes Research CenterBldg.2, 3rd Floor, Room 3216-W94700 King Abdullah Univ.23955-6900 ThuwalSaudi Arabia

Dr. Suzana Pereira NunesKAUSTMembranes Research CenterBldg.2, 3rd Floor,Room 3216-W94700 King Abdullah Univ.23955-6900 ThuwalSaudi Arabia

Prof. Lidietta GiornoUniversity of CalabriaInstitute on Membrane TechnologyVia P. Bucci 17/C87036 Rende (CS)Italia

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© 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Boschstr. 12, 69469 Weinheim

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ISBN: 978-3-527-31482-9

Preface

In the Membrane Technology book series we collect and present in different volumes the most relevant examples of how synthetic membranes are contributing to finding solutions to key issues of the world population. We cover essential topics starting with life science, followed by energy and water. In this volume, we also approach certainly one of the most crucial aspects for everyday life: food. Membranes have been shown very early to be useful in several processes of food industries. The dairy industry was one of the first sectors to profit from membrane technology on a large scale. Nowadays, a large part of the available milk products in developed countries involves at least one step using membrane processes. Whey processing and cheese manufacture are good examples. Membranes can make the processes more effective and bring quality advantages, which are hardly beaten by traditional methods. In recent decades membranes have become a routine technology also in other food industries. The needs for transportation at long distances have stimulated the use of membranes to concentrate juices. Membranes have been the technology of choice in applications where keeping aroma and processing at mild temperatures is essential. It has led to new process routes and to reducing droplet sizes in emulsification techniques. The market for nonalcoholic beer is growing and it is still a big challenge to keep the taste like the original products. Membranes are substituting steps of manufacture of the most traditional industries, like wine production. Finally, membranes play an essential role also in food packaging, where concepts of gas permeability are important to meet the new demands of food safety and storage. This volume will appeal to workers in the field of membrane technology applied to food, bringing together information on the already established and the potential technologies in this field.

Thuwal, Kingdom of Saudi Arabia

Dr. Klaus-Viktor Peinemann

List of Contributors

Solomon Bogale KassaAddis Ababa University, Faculty of TechnologyDepartment of Chemical EngineeringP.O. Box 385Addis AbabaEthiopiaand

Wageningen University,Dept. Agrotechnology and Food SciencesBomenweg 2Postbus 81296703 HD, WageningenThe Netherlands

Remko M. BoomWageningen University,Dept. Agrotechnology and Food SciencesBomenweg 2Postbus 81296703 HD, WageningenThe Netherlands

Gerben BransApplikonDe Brauwweg 133125 AE SchiedamThe Netherlands

Alfredo CassanoInstitute on Membrane TechnologyNational Research CouncilITM-CNRVia P. Bucci 17/C87036 Rende (CS)Italy

Anna M. C. van DintherWageningen UniversityDept. Agrotechnology and Food SciencesBomenweg 2Postbus 81296703 HD, WageningenThe Netherlands

Enrico DrioliInstitute on Membrane TechnologyNational Research CouncilITM-CNRVia P. Bucci 17/C87036 Rende (CS)Italy

Valentina S EspinaOlygose SASParc Technologique de l’OiseBP 5014960201 VenetteFrance

Alberto FigoliInstitute on Membrane TechnologyNational Research CouncilITM-CNRVia P. Bucci 17/C87036 Rende (CS)Italy

Matthieu FrappartGEPEA-CRTT, Faculte des Sciences et TechniquesBP 40644602 Saint Nazaire CedexFrance

Lidietta GiornoInstitute on Membrane TechnologyNational Research CouncilITM-CNRVia P. Bucci 17/C87036 Rende (CS)Italy

Jamie HestekinRalph E. Martin Department of Chemical Engineering3202 BellUniversity of ArkansasFayetteville, AR 72701-1201USA

Michel Y. JaffrinBiological EngineeringTechnological University of CompiegneUMR 6600EA 4297 TIMR, BP 2052960205 CompiegneFrance

Jo J. M. JanssenUnilever R&D VlaardingenOlivier van Noortlaan 1203133 AT VlaardingenThe Netherlands

Isao KobayashiNational Food Research Institute,NAROFood Engineering Division2-1-12 Kannondai305-8642 Tsukuba, IbarakiJapan

Sara LimboDepartment of Food Science and Microbiology (DISTAM)University of MilanVia Celoria 220133 MilanItaly

Frank LipnizkiBusiness Centre MembranesAlfa Laval Copenhagen A/SMaskinvej 5DK-2860 Sborg,Denmark

EriKa MascheroniDepartment of Food Science and Microbiology (DISTAM)University of MilanVia Celoria 220133 MilanItaly

Mitsutoshi NakajimaUniversity of TsukubaGraduate School of Life and Environmental Sciences1-1-1 Tennodai,305-8572 Tsukuba, IbarakiJapan

Martine Mietton PeuchotUniversité BordeauxISVV, UMR 1219 OenologyFaculty of Enology210 Chemin de LeysotteCS50008, 33882, Villenave d’OrnonFrance

Maria Norberta De PinhoDepartment of Chemical and Biological EngineeringInstituto Superior TécnicoTechnical University of LisbonAv. Rovisco Pais-11049-001 LisboaPortugal

Henelyta Santos RibeiroUnilever R&D VlaardingenOlivier van Noortlaan 1203133 AT VlaardingenThe Netherlands

Karin SchroënWageningen UniversityDept. Agrotechnology and Food SciencesBomenweg 2Postbus 81296703 HD, WageningenThe Netherlands

Martijntje VollebregtWageningen University and Research CentreDepartment of Agrotechnology and Food SciencesA&F institute, Fresh, Food and ChainsBornse Weilanden 96708 WG WageningenThe Netherlands

1

Cross-Flow Membrane Applications in the Food Industry

Frank Lipnizki

1.1 Introduction

Over the last two decades, the worldwide market for membrane technology in the food industry increased to a market volume of about € 800–850 million and is now the second biggest industrial market for membranes after water and wastewater treatment including desalination. The key membrane technologies in the food industry are the pressure-driven membrane processes microfiltration (MF), ultra-filtration (UF), nanofiltration (NF) and reverse osmosis (RO). The market share of UF systems and membranes accounts for the largest share of the membrane market with 35%, followed by MF systems and membranes with a share of 33%, and NF/RO systems and membranes with a share of 30%. Other membrane processes such as membrane contactors (MC), electrodialysis (ED) and pervaporation (PV) have only a small market share. The major applications in this market are in the dairy industry (milk, whey, brine, etc.) followed by other beverage industries (beer, fruit juices, and wine, etc.). The success of membrane technology in the food and beverage market is directly linked to some of the key advantages of membrane processes over conventional separation technologies. Among these advantages are:

gentle product treatment due to moderate temperature changes during processing;high selectivity based on unique separation mechanisms, for example sieving, solution-diffusion or ion-exchange mechanism;compact and modular design for ease of installation and extension;low energy consumption compared to condensers and evaporators.

The key disadvantage of membrane filtration is the fouling of the membrane causing a reduction in flux and thus a loss in process productivity over time. The effect of fouling can be minimized by regular cleaning intervals. In the food industry it is common to have at least one cleaning cycle per 24-h shift. Other actions to reduce fouling are directly related to plant design and operation. During the plant design, the selection of a low-fouling membrane, for example hydrophilic membranes to reduce fouling by bacteria, and membrane modules with appropriate channel heights, for example modules with open channel design to avoid blockage by particles, can reduce the risk of fouling and contamination significantly. Operating the plant below the critical flux – the flux below which a decline of flux over time does not occur, and above which fouling is observed – can extend the time between cleaning intervals significantly but is commonly related to low-pressure/low-flux operation, which translates into low capacities. Alternatively, operating the process in turbulent flow regime can reduce the effect of fouling, but the generation of turbulence is linked to an increase in pressure drop and therefore higher energy costs. Other limitations to the application of membrane processes might be related to the feed characteristics, for example increase of viscosity with concentration, or to separation mechanisms used in the membrane process, for example osmotic pressure increases with concentration.