Abstract
Publisher Summary This chapter discusses the application of membrane in food and beverage industry. The principles and concepts behind the science of membrane separations were quite alien at that time compared to the traditional unit operations prevailing in their plants. Since the food industry operates on a smaller margin of profit than most other process industries, it was difficult to justify the expense of discarding what had always worked (e.g., thermal evaporation) and installing a new unit operation (e.g., reverse osmosis) that had not yet been completely proven to work in other industries, let alone the food industry. The acceptance of membrane technology by such a conservative industry is due in no small part to (a) advances in the material science of membranes, (b) improved module design, (c) a better understanding of the fouling phenomena, and (d) increased awareness by food industry managers of the science and technology of membranes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
