Conclusion

In the food industry, membrane operations have contributed to the simplification of traditional process flows, improved competitiveness, product and process innovation, and greater respect for environmental constraints. In addition, they provide the food industry with excellent tools for reducing water consumption and waste production.

Recent applications have been developed for beverages (wine, beer, plant-based protein drinks...), sweet juices and in the dairy industry, and these operations are still expected to develop, mainly in two major directions, heralded by initial one-off applications:

• improving the quality and food safety of manufactured products, taking into account microbiological and functional aspects, as well as texture, flavor and taste. To achieve this, the physico-chemical, structural and rheological...