Membrane Filtration

Membrane filtration and food processing
Membrane filtration is applied mainly to liquids, particularly milk and juices

Although much time has passed since the beginning of the industrial processing of food, the basis of these processes is very similar. In fact, have been simulated or adapting production systems to obtain food as close as possible to the traditional. One such system is themembrane filtration technique which reduces, without using heat treatments, microbial contamination and eliminates unwanted ingredients.

In recent decades have seen a certain change in introducing new technologies to develop food at its base are similar to traditional but in practice are quite different. Thus, we obtain low-salt foods, no sugar, no alcohol, no gluten or with different formulationsaccording to market demand.Even create new foods with health benefits for consumers.

Some new technologies are related to new materials, packaging, gases, application of temperature or application of pressure. The food product of these technologies require, at some point in their development and processing, a specific separation of particles. To do this, we are applying the technology ofmembrane filtration, which currently offers consumer products at the right price and in the immediate future, may solve some of the problems posed by the food industry.

Membrane filtration

Membrane filtration is an effective way to achieve a similar quality to fresh foods with lower microbial contamination Membrane filtration is one of the most modern technologies used for clarification,concentration, separation of components, desalination and purification beverages. Also be applied to increase the safety of some food products without having to resort to thermal treatments. In this case, the results do not allow immediate implementation and which is still under study. However, considering the expected improvements in the future, it would be possible to obtain similar to fresh foodwithout pasteurization or heat treatment with a much smoother.

The working principle of this technique is quite simple. The membrane functions as a selective separation wall. Thus, some substances can pass through the membrane, while others are trapped in it. Therefore, the membrane filtration can be used as an alternative to flocculation, the techniques of purification sludge, adsorption (sandfilters and activated carbon filters, ion exchangers), extraction and distillation.

Two factors determine the effectiveness of a membrane filtration process and depending on the type of membrane used:

Selectivity: is expressed by a parameter called retention factor or separation (L/m2/h)
Productivity: is expressed by a parameter called flow (L/m2/h).
However, the fluids do not permeate themembranes because, but require energy factor to apply high pressure forces, to maintain a concentration gradient on both sides of the membrane and / or the introduction of an electrical potential.

Advantage

The precise particle separation is becoming increasingly important in the production of beer, apple juice and many dairy products. Membrane technology has become an important part of theseparation technology in recent decades. Its importance lies in the fact that it works without the addition of chemicals, with a relatively low energy use and easy process pipes and well arranged.

The membrane technology is a generic term used to describe different and very characteristic separation processes, which have in common the use of a membrane. The membranes are used increasingly often forthe creation of treated water from groundwater, surface water or sewage, and for some foods, especially liquids.

The application of membrane filtration, which offers benefits to both the consumer and the producer, is an effective way to achieve a similar quality to fresh foods, with reduced microbial contamination. On the other hand, eliminates unwanted ingredients, such as microorganisms or...