title: Membrane processing technology in the food industry: food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods.
abstract: Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.
authors.affiliation: a Faculty of Agriculture , University of Thessaly, Fytoko Str. , Nea Ionia Magnesias , Volos 38446 , Greece.
authors.forename: Konstantinos V
authors.initials: KV
authors.lastname: Kotsanopoulos
authors.forename: Ioannis S
authors.initials: IS
authors.lastname: Arvanitoyannis
mesh_terms: D005374:Filtration / Q000295:instrumentation* / Q000379:methods; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000295:instrumentation; D019649:Food Industry / Q000295:instrumentation* / Q000379:methods; D006801:Humans; D008567:Membranes, Artificial; D009753:Nutritive Value; D014865:Waste Disposal, Fluid / Q000379:methods; D018508:Water Purification / Q000379:methods
chemical_list: D008567:Membranes, Artificial
keywords: Membrane processing technology; demineralization; electrodialysis; food processing; microbial inhibition; microfiltration; nanofiltration; nutritional value; reverse osmosis; separation; ultrafiltration