4. Strengths and weaknesses of membranes in the food sector
4.1 Highlights of membrane operations
The reasons for the tremendous industrial success of membrane operations are manifold, and stem from different levels of break with conventional food processing. An analysis of the various industrial applications highlights the main reasons for this development.
In the preparation of traditional food products, membrane operations contribute to the simplification of production schemes (replacement of one or more steps) and to the improvement of process performance (clarification, etc.) and food product quality (low temperature, no addition of chemicals, absence of change of state, etc.).
Membrane operations contribute to the development of innovative processes and products. Original fractions and cofractions,...
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Strengths and weaknesses of membranes in the food sector
Conclusion
Economic data
In 2007, the food and beverage industry was the second largest user of membranes in Europe, with 20% of the market, behind the water (process and drinking) and effluent treatment sectors (31%), on a par with the pharmaceutical and biotechnology sectors (sterilization of biological fluids, production of ultrapure water, fractionation/concentration of proteins) (figure
Bibliography
References
Organizations
French Membrane Club (CFM) http://www.cfm-mb.fr/
European Brewery Convention (EBC) http://www.ebc-nl.com/
European Membrane Society (EMS) http://www.emsoc.eu...
Research laboratories
Center for International Cooperation in Agronomic Research for Development (CIRAD)
Génie de procédés environnement agroalimentaire (GEPEA) (UMR-CNRS 6144), Nantes
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Manufacturer
Eurodia Industrie http://www.eurodia.com/
For further references, please consult Membrane filtration (RO, NF, UF). Presentation of membranes and modules. For further information
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