Abstract
This chapter discusses the established and sophisticated membrane processes and their applications in the food industry. Established processes include ultra- and microfiltration for the purification of proteins and sterile filtration, as well as reverse osmosis for seawater desalination. The new processes include organophilic pervaporation and perstraction. In the food industry, membrane technology is reduced to a few main applications, such as water treatment and milk processing, although membranes can be used for many processes in almost every branch of the industry. However, membrane processes are still too expensive for low-price products. Hence, membrane technology is hardly adequate, especially for those processes where alternative technologies like distillation are established.
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