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Article | REF: F3250 V1

Membrane separations in the food industry

Authors: Pierre AIMAR, Georges DAUFIN

Publication date: December 10, 2004

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1. Principle

A membrane is a material barrier (polymeric, ceramic or, rarely, metallic film) which allows the selective passage of certain compounds from the fluid to be treated, under the action of an acting force: pressure gradient, electrical potential or chemical potential [1][2][3] .

Table 1 gives an overview of membrane characteristics and the main separations they enable.

Developed from the 1970s onwards, based on foundations laid in the 1960s, membrane separation operations were initially designed to replace or supplant more conventional operations (essentially filtration). Subsequently,...

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