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.
Published Version
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