Ultrafiltration in Food Processing Industry: Review on Application, Membrane Fouling, and Fouling Control

作者：Mohammad Abdul Wahab^*; Ng Ching Yin; Lim Ying Pei; Ng Gen Hong

来源：Food and Bioprocess Technology, 2012, 5(4): 1143-1156.

DOI：10.1007/s11947-012-0806-9

• Ultrafiltration
• Membrane technology
• Fouling control
• Food processing industry

Ultrafiltration process has been applied widely in food processing industry for the last 20 years due to its advantages over conventional separation processes such as gentle product treatment, high selectivity, and lower energy consumption. Ultrafiltration becomes an essential part in food technology as a tool for separation and concentration. However, membrane fouling compromises the benefits of ultrafiltration as fouling significantly reduces the performance and hence increases the cost of ultrafiltration. Recent advances in this area show the various intensive studies carried out to improve ultrafiltration, focusing on membrane fouling control and cleaning of fouled membranes. Thus, this paper reviews recent developments in ultrafiltration process, focusing on fouling mechanisms of ultrafiltration membranes as well as the latest techniques used to counter membrane fouling.

• 出版日期2012-5