This chapter focuses on the recent advances in the use of membrane technology for efficient separation and concentration of solutes in the dairy and fruit juice industry, as well as in the purification of bioactive compounds to be used as food additives. The importance of fouling reduction is emphasized because this is necessary for membrane processes to become economically feasible.
|Title of host publication||Separation, extraction and concentration processes in the food, beverage and nutraceutical industries|
|Number of pages||672|
|Publication status||Published - 2011|
- Fruit juice
- Membrane bioreactors
- Dairy industry
- Bioactive compounds
Pinelo, M., Jonsson, G. E., & Meyer, A. S. (2011). Advances in the effective application of membrane technology in the food industry. In S. S. H. Rizvi (Ed.), Separation, extraction and concentration processes in the food, beverage and nutraceutical industries (Vol. 6, pp. 180-201). Woodhead Publishing.