Chapter 10 - Electrodialysis-Based Separation Technologies in the Food Industry

Abstract

Electrodialysis (ED)-based technologies are important separation technologies that have attracted multidisciplinary attention. These separation techniques could be flexibly coupled with many other technologies and have found a variety of applications in food industry. This chapter first summarizes the typical applications of ED in food processing such as the demineralization of whey, deacidification of fruit juice, stabilization of wine tartaric, desalination of sauce, and separation of amino acids. Furthermore, it presents the most recent applications of ED with bipolar membrane for inhibition of enzymatic browning in cloudy juices, deacidification of fruit juices, purification and fractionation of proteins, and separation of phospholipids. Moreover, it provides an overview of the recently developed ED with filtration membrane technique and its applications in bioactive peptides, proteins, polysaccharide oligomers, and polyphenols. In the future, it is expected that there will more and more applications of ED-based separation technologies in the food industry due to the inherently economical and environmental benefits of ion exchange membranes.