Журнал мембранных наук и технологий

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Nano-Filtration and Ultra-Filtration Ceramic Membranes for Food Processing: A Mini Review

Daniele Mancinelli and Cynthia Hallé

This mini-review investigates the application of nano- and ultra-filtration ceramic membranes in the field of food processing. This type of application appeared recently and the number of food processing sectors that can be interested with these techniques is likely to increase. In addition, food production represents a novel niche for ceramic membranes. Selected publications reviewed the application of ceramic membranes in the field of drinking water, dietary fats, carbohydrates, proteins and fermentation broths production. Research shows that ceramic membranes are a promising alternative to more traditional methods, although there are some challenges to overcome in order to become competitive, such as the control and reduction of membrane fouling, and a deeper understanding of the relationships at the molecular level between the solutes and the membrane surface.