Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration,  and Microfiltration in Dairy and Food Industry

Jasper Shekin J

doi:10.21467/exr.1.1.4468

Authors

Jasper Shekin J College of Dairy Science and Technology, Ludhiana, Punjab, India https://orcid.org/0000-0002-8383-8970

DOI:

https://doi.org/10.21467/exr.1.1.4468

Abstract

Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.

Keywords:

Membrane Technology, Dairy Processing, Food Technology

Downloads

Download data is not yet available.

References

Amelia, I., Drake, M. A., Nelson, B., & Barbano, D. M. (2013). A new method for the production of low-fat Cheddar cheese. Journal of Dairy Science, 96(8), 4870–4884. https://doi.org/10.3168/jds.2012-6542

Arend, G. D., Castoldi, S. M., Rezzadori, K., Soares, L. S., & Brião, V. B. (2019). Concentration of skim milk by reverse osmosis: Characterization and flow decline modelling. Brazilian Journal of Food Technology, 22, 1–12. https://doi.org/10.1590/1981-6723.02819

Arunkumar, A and Etzel M R (2018). Milk Protein Concentration Using Negatively Charged Ultrafiltration Membranes. Foods, 7, 134: 1–10. https://doi.org/10.3390/foods7090134

Belafi-bak, K., Gubicza, L., & Mulder, M. (2000). Integration of Membrane Processes into Bioconversions. https://doi.org/10.1007/978-1-4615-4269-8

Białas, W., Stangierski, J., Konieczny, P. (2014). Protein and water recovery from poultry processing wastewater integrating microfiltration, ultrafiltration and vacuum membrane distillation. International Journal of Environmental Science and Technology, 12(6), 1875–1888. https://doi.org/10.1007/s13762-014-0557-4

Conidi, C., Castro-Muñoz, R., & Cassano, A. (2020). Membrane-based operations in the fruit juice processing industry: A review. Beverages, 6(1), 1–39. https://doi.org/10.3390/beverages6010018

D’Incecco, P., Rosi, V., Cabassi, G., Hogenboom, J. A., & Pellegrino, L. (2018). Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk. Food Research International, 107(2017), 477–485. https://doi.org/10.1016/j.foodres.2018.02.068

Dharam Pal (2005). Role of Membrane Processing in Traditional Dairy Products. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=6321

Dhineshkumar V, Ramasamy D. (2017). Review on Membrane Technology Applications in Food and Dairy Processing. Journal of Applied Biotechnology & Bioengineering, 3(5), 399–407. https://doi.org/10.15406/jabb.2017.03.00077

Echavarría, A. P., Torras, C., Pagán, J., Ibarz, A. (2011). Fruit Juice Processing and Membrane Technology Application. Food Engineering Reviews, 3(3–4), 136–158. https://doi.org/10.1007/s12393-011-9042-8

Elwell, M. W., & Barbano, D. M. (2006). Use of microfiltration to improve fluid milk quality. Journal of Dairy Science, 89, E. Suppl 1, 20–30. https://doi.org/10.3168/jds.s0022-0302(06)72361-x

Fane, A. G. (2011). Membranes and the water cycle: challenges and opportunities. Applied Water Science, 1(1–2), 3–9. https://doi.org/10.1007/s13201-011-0002-5

Fane, A. G. T., Wang, R., & Jia, Y. (2011). Membrane Technology: Past, Present and Future. In Membrane and Desalination Technologies (Vol. 13). Handbook of Environmental Engineering. https://doi.org/10.1007/978-1-59745-278-6

Garcia, A., Medina, B., Verhoek, N., & Moore, P. (1989). Ice Cream Components Prepared with Ultrafiltration And Reverse Osmosis Membranes. Biotechnology Progress, 5(1), 46–50. https://doi.org/10.1002/btpr.5420050111

Gavazzi-April, C., Benoit, S., Doyen, A., Britten, M., & Pouliot, Y. (2018). Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: Effect of process design on overall efficiency. Journal of Dairy Science, 101(11), 9670–9679. https://doi.org/10.3168/jds.2018-14430

Ghatawat, P., Vankar, Y., Dhume, S., Chendake, Y. (2019). Separation and Recovery of Milk Components from Dairy Effluent. International Journal of Engineering Research and Technology (IJERT), 8(06), 884–888. https://doi.org/10.3390/su10061940

Gunathilake, K. D. P. P., Yu, L. J., & Rupasinghe, H. P. V. (2014). Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages. Food Chemistry, 148, 335–341. https://doi.org/10.1016/j.foodchem.2013.10.061

Ibáñez R. A., Govindasamy-Lucey, S., Jaeggi, J. J., Johnson, M. E., McSweeney, P. L. H., & Lucey, J. A. (2020). Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques. Journal of Dairy Science, 103(2), 1175–1192. https://doi.org/10.3168/jds.2019-17292

Jukkola, A., Partanen, R., Rojas, O. J., & Heino, A. (2016). Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization. Journal of Dairy Science, 99 (11), 1-11. https://doi.org/10.3168/jds.2016-11422

Khatkar, S. K., & Gupta, V. K. (2014). Physicochemical and functional quality attributes of dairy whitener prepared from ultrafiltration process. Journal of Food Processing and Preservation, 38(3), 1145–1154. https://doi.org/10.1111/jfpp.12074

Kosikowski, F. v. (1974). Cheesemaking by Ultrafiltration. Journal of Dairy Science, 57(4), 488–491. https://doi.org/10.3168/jds.S0022-0302(74)84920-9

Ladhe, A. R., & Krishna Kumar, N. S. (2010). Application of Membrane Technology in Vegetable Oil Processing (Chapter 5). In Membrane Technology (First Edit). Elsevier Ltd. https://doi.org/10.1016/B978-1-85617-632-3.00005-7

Lamothe, S., Guérette, C., Dion, F., Sabik, H., & Britten, M. (2019). Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions. Food Research International, 122, 149–156. https://doi.org/10.1016/j.foodres.2019.03.068

Lauzin, A., Bérubé, A., Britten, M., & Pouliot, Y. (2019). Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis. Journal of Dairy Science. 102(5), 3939-3946. https://doi.org/10.3168/jds.2018-15902

Lauzin, A., Pouliot, Y., & Britten, M. (2020). Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates. Journal of Dairy Science. 103(1), 201-209. https://doi.org/10.3168/jds.2019-16542

Li, Y., & Corredig, M. (2020). Acid induced gelation behavior of skim milk concentrated by membrane filtration. Journal of Texture Studies, 51(1), 101–110. https://doi.org/10.1111/jtxs.12492

Liu, P., Lan, X., Yaseen, M., Wu, S., Feng, X., Zhou, L., Sun, J., Liao, A., Liao, D., & Sun, L. (2019). Purification, Characterization and Evaluation of Inhibitory Mechanism of ACE Inhibitory Peptides from Pearl Oyster (Pinctada fucata martensii) Meat Protein Hydrolysate. Marine drugs. 17(8), 463(1-13). https://doi.org/10.3390/md17080463

Madaeni, S. S., Yasemi, M., & Delpisheh, A. (2011). Milk sterilization using membranes. Journal of Food Process Engineering, 34(4), 1071–1085. https://doi.org/10.1111/j.1745-4530.2009.00532.x

Marella, C., Muthukumarappan, K., Metzger, L. E. (2013). Application of Membrane Separation Technology for Developing Novel Dairy Food Ingredients. Journal of Food Processing & Technology, 04(09). https://doi.org/10.4172/2157-7110.1000269

Olesen, N., & Jensen, F. (1989). Microfiltration. The influence of operation parameters on the process. Milchwissenschaft-milk Science International, 44, 476-479. http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7305906

Ozturk, M., Govindasamy-Lucey, S., Jaeggi, J. J., Johnson, M. E., & Lucey, J. A. (2015). Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese. Journal of Dairy Science, 98(10), 6713–6726. https://doi.org/10.3168/jds.2015-9549

Panopoulos, G., Moatsou, G., Psychogyiopoulou, C., & Moschopoulou, E. (2020). Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics. Foods, 9(3), 284. https://doi.org/10.3390/foods9030284

Peyravi, M., Jahanshahi, M., & Banafti, S. (2019). Application of membrane technology in beverage production and safety. In Safety Issues in Beverage Production: Volume 18: The Science of Beverages (2020. 271-308). Elsevier Inc. https://doi.org/10.1016/B978-0-12-816679-6.00008-5

Przybylski, R., Bazinet, L., Firdaous, L., Kouach, M., Goossens, J.-F., Dhulster, P., & Nedjar-Arroume, N. (2020). Electroseparation of Slaughterhouse By-Product: Antimicrobial Peptide Enrichment by pH Modification. Membranes. 10(90). 1-14. https://doi.org/10.3390/membranes10050090

Ramchandran, L., Luo, X. X., & Vasiljevic, T. (2017). Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature. Journal of Dairy Research, 84(4), 471–478. https://doi.org/10.1017/S0022029917000528

Real Hernandez, L., & Jimenez-Flores, R. (2019). Preparation of Non-Surface-Active Langmuir Trough Subphases from Milk. ACS Omega, 2019(4), 14920-14927. https://doi.org/10.1021/acsomega.9b01659

Renhe, I. R. T., Zhao, Z., & Corredig, M. (2019). A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration. Journal of Dairy Research, 86(3), 347–353. https://doi.org/10.1017/S0022029919000426

Rosenberg, M. (1995). Current and future applications for membrane processes in the dairy industry. Trends in Food Science and Technology, 6(1), 12–19. https://doi.org/10.1016/S0924-2244(00)88912-8

Taivosalo, A., Kriščiunaite, T., Stulova, I., Part, N., Rosend, J., Sõrmus, A., & Vilu, R. (2019). Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis. Foods, 8(165), 1–19. https://doi.org/10.3390/foods8050165

Tragardh, G. (1991). Membrane Applications in the Food Industry. Polymer Journal, 23(5), 521-529. https://doi.org/10.1295/polymj.23.521

Valencia, A. P., Doyen, A., Benoit, S., Margni, M., & Pouliot, Y. (2018). Effect of ultrafiltration of milk prior to fermentation on mass balance and process efficiency in Greek-style yogurt manufacture. Foods, 7(9), 144. https://doi.org/10.3390/foods7090144

Wang, D., Fritsch, J., & Moraru, C. I. (2019). Shelf life and quality of skim milk processed by cold microfiltration with a 1.4-µm pore size membrane, with or without heat treatment. Journal of Dairy Science, 102(10), 8798-8806. https://doi.org/10.3168/jds.2018-16050

Wen-qiong, W., Lan-wei, Z., Xue, H., & Yi, L. (2017). Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking. Food Chemistry, 215, 31–40. https://doi.org/10.1016/j.foodchem.2016.07.057

Zhang, H., Tao, Y., He, Y., Pan, J., Yang, K., Shen, J., & Gao, C. (2020). Preparation of Low-Lactose Milk Powder by Coupling Membrane Technology. ACS Omega, 5(15), 8543–8550. https://doi.org/10.1021/acsomega.9b04252

Zhang, Y., Lu, H., Wang, B., Zhang, Z., Lin, X., Chen, Z., & Li, B. (2015). Removal of imidacloprid and acetamiprid from tea infusions by microfiltration membrane. International Journal of Food Science and Technology, 50(6), 1397–1404. https://doi.org/10.1111/ijfs.12785