Abstract
Membrane technology is still evolving, finding more and more applications in food processing. Conventional techniques such as micro- and ultrafiltration or reverse osmosis can now be regarded as more or less standard unit operations that are being implemented in numerous processes. Newer techniques such as pervaporation and bipolar membrane technology offer new possibilities, but are still in the process of development. The present trend of membrane technology in food processing is to produce more specialized membranes that are dedicated to one process, one product or even only to improving the quality of an existing product.
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