Membrane separations in the food industry

Membrane separation operations form a fairly broad class of techniques applying to liquid/liquid, gas/liquid, solid/liquid or gas/gas separations. For a long time, the main focus of membrane-based operations has been separations. More recently, new materials have been developed for use as contactors. In this case, it's no longer the selectivity of the membrane that is sought, but its ability to materialize an interface between phases that need to exchange matter or energy.

These separations are generally appreciated for their low energy consumption and relatively good selectivity. For this reason, the environmental and water treatment sectors have been adopting such technologies in recent years. Another important feature is the particularly gentle operating conditions, in terms of shear stress, temperature and absence of change of state.

Membrane separation operations must today be considered as advanced, high-performance and cost-effective technologies. Their installation and implementation require special attention and expertise. The result is extremely efficient, reliable and economical industrial processes, on which many sectors today depend: the water, pharmaceutical, health and food industries.

The aim of this article is to provide basic information for technicians, engineers and students in the food industry, who, before delving into one or other of these technologies, would like to have a body of knowledge enabling them to understand existing processes, talk to suppliers or prepare technical files. If need be, more specific technical manuals will enable them to delve deeper into each of the processes and to begin precise dimensioning work or analyze a test campaign.