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Recovery Technologies for Water-Soluble Bioactives: Advances in Membrane-Based Processes

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Engineering Foods for Bioactives Stability and Delivery

Part of the book series: Food Engineering Series ((FSES))

Abstract

In this chapter, an overview of membrane separation systems in the food industry is provided. Basic principles of pressure-driven membrane operations are described, together with some key advantages and shortcomings compared to conventional technologies. Selected applications of membrane unit operations and integrated membrane systems in specific areas of agro-food production (dairy, soybean, fish processing, olive oil) are also reviewed and discussed, highlighting their potential with respect to the separation, concentration and purification of high-added-value compounds, improvement in food quality and the reduction of environmental pollution.

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Abbreviations

a :

Constant ([-])

b :

Constant ([-])

c :

Constant ([-])

C :

Concentration ([mol m−3, mol L−1])

d :

Constant ([-])

d h :

Hydraulic diameter ([m])

D :

Diffusion coefficient ([m2 s−1])

J s :

Solute flux ([mol m−2 s−1])

J v :

Volume flux ([m s−1])

k :

Mass transfer coefficient ([m s−1])

l :

Membrane thickness ([m])

L :

Length ([m])

P :

Permeability ([mol m−1 s−1 Pa−1])

p :

Pressure ([Pa or bar])

R :

Rejection ([-])

R :

Resistance ([m−1])

Re :

Reynolds number ([-])

Sc :

Schmidt number ([-])

Sh :

Sherwood number ([-])

t :

Time ([s])

u :

Velocity ([m s−1])

V :

Volume ([m3])

VCR:

Volume concentration ratio ([-])

WCR:

Weight concentration ratio ([-])

Y:

Yield ([-])

δ:

Boundary layer thickness ([m])

∆ :

Difference ([-])

μ :

Viscosity ([Pa s or m2 s−1])

BOD:

Biological oxygen demand

CA:

Cellulose acetate

COD:

Chemical oxygen demand

DF:

Diafiltration

Igs:

Immunoglobulins

MF:

Microfiltration

MPCs:

Milk protein concentrates

MWCO:

Molecular weight cut-off

NF:

Nanofiltration

OMW:

Olive mill wastewater

PA:

Polyamide

PAN:

Polyacrylonitrile

PE:

Polyethylene

PES:

Polyethersulphone

PP:

Polypropylene

PS:

Polysulphone

PTFE:

Polytetrafluoroethylene

PVDF:

Polyvinylidene fluoride

RSM:

Response surface methodology

RO:

Reverse osmosis

TOC:

Total organic carbon

TAA:

Total antioxidant activity

UF:

Ultrafiltration

WPCs:

Whey protein concentrates

b:

Bulk

c:

Cake

g:

Membrane wall (gel)

i:

Inlet

m:

Membrane

o:

Outlet

p:

Permeate

r:

Retentate

s:

Solute

v:

Volume

0:

Initial value

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Authors and Affiliations

  1. Institute on Membrane Technology (ITM-CNR), via P. Bucci, 17/C, 87036, Rende (Cosenza), Italy

    Alfredo Cassano

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  1. Alfredo Cassano
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Correspondence to Alfredo Cassano .

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Editors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  2. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

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Cassano, A. (2017). Recovery Technologies for Water-Soluble Bioactives: Advances in Membrane-Based Processes. In: Roos, Y., Livney, Y. (eds) Engineering Foods for Bioactives Stability and Delivery. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6595-3_2

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