Food & Beverage

Membrane processes are considered today well-established separation techniques to support the production and marketing of innovative food and beverage products designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations have been widely investigated to replace conventional technologies used in food and beverage industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds).

Membrane technology is a valid approach for food and beverage industry offering several advantages over traditional separation processes:

  • - high selectivity based on unique separation mechanisms,
  • - no thermal stress of processed fluids due to moderate operating temperatures,
  • - no use of chemical additives,
  • - easy scale-up,
  • - compact and modular design,
  • - low energy consumption.

The application of membrane technologies for the production of food and beverage products fits well with the new strategies of sustainable food processing, based on the use of low energy and low impact environmental processing schemes. Thanks to mild operating conditions, the membrane treatment does not deteriorate the product quality as much as traditional thermal processing.

Application of Membranfiltration in the food and beverage industry:

  • - Beer and wine filtration: clarification, stabilization and dealcoholisation
  • - Fruit juice production: clarification, stabilization and concentration
  • - Filtration solutions for dairy products: milk processing, whey treatment, protein concentration
  • - Reuse of water in the food and beverage industry