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Membranes
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Recent Advances in Membrane Technology for Food Processing
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Recent Advances in Membrane Technology for Food Processing

A special issue of Membranes (ISSN 2077-0375). This special issue belongs to the section "Membrane Applications".

Deadline for manuscript submissions: closed (30 March 2022) | Viewed by 14264

Special Issue Editors

Dr. Filicia Wicaksana

E-Mail Website
Guest Editor
Department of Chemical and Materials Engineering, the University of Auckland, Auckland 1010, New Zealand
Interests: membrane process applications; membrane surface modification; membrane fouling
Special Issues, Collections and Topics in MDPI journals
Dr. George Chen

E-Mail Website
Guest Editor
Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia
Interests: electromembrane systems; osmotically driven membrane processes; mass transport in membranes; membrane processes for food processing, desalination, water treatment and sustainable energy
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Zhenzhou Zhu

E-Mail Website
Guest Editor
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Interests: food bioactive compounds separation; ultrafiltration; membrane process; membrane fouling

Special Issue Information

Dear Colleagues,

The rising demand for healthy food and the increased awareness of environmental sustainability have provided opportunities for broadening the use of membrane separation technology in food and beverage processing. The mild operating conditions and the high selectivity offered by membrane processes can be advantageous to the food and beverage industry due to their ability to enhance the safety, quality, and shelf-life of food products. Examples include standardization of fat and proteins in milk, concentration of dairy and other liquid food products, clarification of fruit juice, beer and wine, fractionation of functional molecules in foods (e.g., casein and whey proteins in milk), and removal of particular constituents (e.g., bacteria, fat, and salts) from liquid foods. The food industry has gained benefits from membrane technologies such as ultrafiltration and reverse osmosis processes, which offer cost-effective and sustainable approaches for adding value to food products. Over the past few decades, innovative membrane separation processes, such as membrane distillation, forward osmosis, and electrodialysis, have continued to evolve along with the development of new ingredients and food products, to improve energy efficiency and water management, as well as to reduce carbon footprint and minimize food waste.

We are seeking high-quality papers for this Special Issue on “Recent Advances in Membrane Technology for Food Processing”. Topics cover but are not limited to innovative membrane technologies for food and beverage processing, enhanced membrane properties through the development of new membrane materials and surface functionalization, membrane fouling studies, novel anti-fouling strategies, integrated membrane filtration systems with renewable energy, utilization of waste heat, and water treatment and reuse in food industry. Both original research articles and review papers are welcomed.

Dr. Filicia Wicaksana
Dr. George Chen
Prof. Dr. Zhenzhou Zhu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Membranes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • membrane processes for food processing (in areas including but limited to dairy, fruit juice, cooking oil, beer, and wine)
  • membrane for food packaging
  • microfiltration
  • ultrafiltration
  • nanofiltration
  • reverse osmosis
  • forward osmosis
  • membrane distillation
  • electrodialysis
  • membrane fouling
  • membrane surface functionalization
  • wastewater treatment and water reuse

Published Papers (5 papers)

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Research

16 pages, 2120 KiB  
Article
Effect of Operating Conditions and Fructans Size Distribution on Tight Ultrafiltration Process for Agave Fructans Fractionation: Optimization and Modeling
by Noe Luiz-Santos, Rogelio Prado-Ramírez, Rosa María Camacho-Ruíz, Guadalupe María Guatemala-Morales, Enrique Arriola-Guevara and Lorena Moreno-Vilet
Membranes 2022, 12(6), 575; https://doi.org/10.3390/membranes12060575 - 31 May 2022
Cited by 1 | Viewed by 1408
Abstract
The objective of this work was to evaluate the effect of operating conditions and fructans size distribution on the tight Ultrafiltration process for agave fructans fractionation. A mathematical model of limiting mass flux transfer was used to represent the profile of concentrations over [...] Read more.
The objective of this work was to evaluate the effect of operating conditions and fructans size distribution on the tight Ultrafiltration process for agave fructans fractionation. A mathematical model of limiting mass flux transfer was used to represent the profile of concentrations over time at the outlet of a pilot scale ultrafiltration system. First, a Box-Behnken experimental design was performed for the optimization of the parameters that determine the operating conditions in their respective ranges: temperature, 30–60 °C; transmembrane pressure (TMP), 1–5 bar and feed concentration, 50–150 kg∙m−3, on the separation factor (SF) and permeate flux. Then, the validation of the model for different fructans size distribution was carried out. The results showed that for SF, the quadratic terms of temperature, TMP and feed concentration were the most significant factors. Statistical analysis revealed that the temperature-concentration interaction has a significant effect (p < 0.005) and that the optimal conditions were: 46.81 °C, 3.27 bar and 85.70 kg∙m−3. The optimized parameters were used to validate the hydrodynamic model; the adjustments conclude that the model, although simplified, is capable of correctly reproducing the experimental data of agave fructans fractionation by a tight ultrafiltration pilot unit. The fractionation process is favored at higher proportions of FOS:Fc in native agave fructans. Full article
(This article belongs to the Special Issue Recent Advances in Membrane Technology for Food Processing)
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18 pages, 4416 KiB  
Article
Apple Juice, Manure and Whey Concentration with Forward Osmosis Using Electrospun Supported Thin-Film Composite Membranes
by Kitty Nijmeijer, Pelin Oymaci, Sjoukje Lubach and Zandrie Borneman
Membranes 2022, 12(5), 456; https://doi.org/10.3390/membranes12050456 - 24 Apr 2022
Cited by 6 | Viewed by 1935
Abstract
Forward osmosis (FO), using the osmotic pressure difference over a membrane to remove water, can treat highly foul streams and can reach high concentration factors. In this work, electrospun TFC membranes with a very porous open support (porosity: 82.3%; mean flow pore size: [...] Read more.
Forward osmosis (FO), using the osmotic pressure difference over a membrane to remove water, can treat highly foul streams and can reach high concentration factors. In this work, electrospun TFC membranes with a very porous open support (porosity: 82.3%; mean flow pore size: 2.9 µm), a dense PA-separating layer (thickness: 0.63 µm) covalently attached to the support and, at 0.29 g/L, having a very low specific reverse salt flux (4 to 12 times lower than commercial membranes) are developed, and their FO performance for the concentration of apple juice, manure and whey is evaluated. Apple juice is a low-fouling feed. Manure concentration fouls the membrane, but this results in only a small decrease in overall water flux. Whey concentration results in instantaneous, very severe fouling and flux decline (especially at high DS concentrations) due to protein salting-out effects in the boundary layer of the membrane, causing a high drag force resulting in lower water flux. For all streams, concentration factors of approximately two can be obtained, which is realistic for industrial applications. Full article
(This article belongs to the Special Issue Recent Advances in Membrane Technology for Food Processing)
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21 pages, 1625 KiB  
Article
Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine
by Ivana Ivić, Mirela Kopjar, Ivana Buljeta, Dubravko Pichler, Josip Mesić and Anita Pichler
Membranes 2022, 12(1), 76; https://doi.org/10.3390/membranes12010076 - 08 Jan 2022
Cited by 3 | Viewed by 2640
Abstract
Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, [...] Read more.
Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity. Full article
(This article belongs to the Special Issue Recent Advances in Membrane Technology for Food Processing)
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23 pages, 2722 KiB  
Article
Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines
by Faisal Eudes Sam, Tengzhen Ma, Yuhua Liang, Wenle Qiang, Richard Atinpoore Atuna, Francis Kweku Amagloh, Antonio Morata and Shunyu Han
Membranes 2021, 11(12), 957; https://doi.org/10.3390/membranes11120957 - 01 Dec 2021
Cited by 9 | Viewed by 4232
Abstract
Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed [...] Read more.
Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile composition and sensory quality of white, rosé and red wines dealcoholized by two physical dealcoholization methods: reverse osmosis (RO) and vacuum distillation (VD) at 0.7% v/v ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% v/v, but also significantly affected most chemical parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rosé and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more ethyl esters and isoamyl acetate), higher alcohols, organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chemical equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54–61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rosé and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the respective dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% v/v) wines with minimal impact on aroma and sensory quality. Full article
(This article belongs to the Special Issue Recent Advances in Membrane Technology for Food Processing)
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12 pages, 4192 KiB  
Article
Mapping Bubble Formation and Coalescence in a Tubular Cross-Flow Membrane Foaming System
by Boxin Deng, Tessa Neef, Karin Schroën and Jolet de Ruiter
Membranes 2021, 11(9), 710; https://doi.org/10.3390/membranes11090710 - 15 Sep 2021
Cited by 2 | Viewed by 2366
Abstract
Membrane foaming is a promising alternative to conventional foaming methods to produce uniform bubbles. In this study, we provide a fundamental study of a cross-flow membrane foaming (CFMF) system to understand and control bubble formation for various process conditions and fluid properties. Observations [...] Read more.
Membrane foaming is a promising alternative to conventional foaming methods to produce uniform bubbles. In this study, we provide a fundamental study of a cross-flow membrane foaming (CFMF) system to understand and control bubble formation for various process conditions and fluid properties. Observations with high spatial and temporal resolution allowed us to study bubble formation and bubble coalescence processes simultaneously. Bubble formation time and the snap-off bubble size (D0) were primarily controlled by the continuous phase flow rate (Qc); they decreased as Qc increased, from 1.64 to 0.13 ms and from 125 to 49 µm. Coalescence resulted in an increase in bubble size (Dcoal>D0), which can be strongly reduced by increasing either continuous phase viscosity or protein concentration—factors that only slightly influence D0. Particularly, in a 2.5 wt % whey protein system, coalescence could be suppressed with a coefficient of variation below 20%. The stabilizing effect is ascribed to the convective transport of proteins and the intersection of timescales (i.e., μs to ms) of bubble formation and protein adsorption. Our study provides insights into the membrane foaming process at relevant (micro-) length and time scales and paves the way for its further development and application. Full article
(This article belongs to the Special Issue Recent Advances in Membrane Technology for Food Processing)
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