The fouling and cleaning challenge in the food industry
(2018) 17th Nordic Filtration Symposium- Abstract
- When applying membrane processes on industrial scale in the food industry both the fouling and the subsequent cleaning of the membranes are key but often underestimated factors. This presentation will focus on the impact of pre-treatment, operation conditions and module design on fouling and cleaning.
After reviewing the current state-of-the-art of membrane fouling and cleaning in the food industry, the presentation will focus on an application study related to a membrane unit integrated in the purification of starch-based sweeteners such as glucose after liquification and saccharification. Conventionally, retrograded starch, proteins and fats are removed in this purification step which is often referred to as “demudding” by using a... (More) - When applying membrane processes on industrial scale in the food industry both the fouling and the subsequent cleaning of the membranes are key but often underestimated factors. This presentation will focus on the impact of pre-treatment, operation conditions and module design on fouling and cleaning.
After reviewing the current state-of-the-art of membrane fouling and cleaning in the food industry, the presentation will focus on an application study related to a membrane unit integrated in the purification of starch-based sweeteners such as glucose after liquification and saccharification. Conventionally, retrograded starch, proteins and fats are removed in this purification step which is often referred to as “demudding” by using a rotary vacuum filter supported by filter aids such as kieselguhr or perlite. Alternatively, a membrane-based hybrid process consisting of a decanter combined with an ultrafiltration unit has been developed. The focus of this study will be on the control and optimisation of the fouling and cleaning of the ultrafiltration membrane unit to achieve a stable and sustainable membrane performance.
Overall, the goal of this presentation is to demonstrate how appropriate measures can reduce the impact of fouling and cleaning on membrane processes and thus improve their long-term sustainability in the food industry.
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Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/b0ae175b-ee53-4117-b1b4-9cfadda70db8
- author
- Lipnizki, Frank LU and Jönsson, Ann-Sofi LU
- organization
- publishing date
- 2018
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Membrane, Fouling, Cleaning, Food industry
- host publication
- Nordic Filtration 2018
- conference name
- 17th Nordic Filtration Symposium
- conference location
- Aalborg, Denmark
- conference dates
- 2018-08-30 - 2018-08-31
- language
- English
- LU publication?
- yes
- id
- b0ae175b-ee53-4117-b1b4-9cfadda70db8
- date added to LUP
- 2018-10-02 09:53:12
- date last changed
- 2019-03-08 02:30:00
@inproceedings{b0ae175b-ee53-4117-b1b4-9cfadda70db8, abstract = {{When applying membrane processes on industrial scale in the food industry both the fouling and the subsequent cleaning of the membranes are key but often underestimated factors. This presentation will focus on the impact of pre-treatment, operation conditions and module design on fouling and cleaning.<br/>After reviewing the current state-of-the-art of membrane fouling and cleaning in the food industry, the presentation will focus on an application study related to a membrane unit integrated in the purification of starch-based sweeteners such as glucose after liquification and saccharification. Conventionally, retrograded starch, proteins and fats are removed in this purification step which is often referred to as “demudding” by using a rotary vacuum filter supported by filter aids such as kieselguhr or perlite. Alternatively, a membrane-based hybrid process consisting of a decanter combined with an ultrafiltration unit has been developed. The focus of this study will be on the control and optimisation of the fouling and cleaning of the ultrafiltration membrane unit to achieve a stable and sustainable membrane performance. <br/>Overall, the goal of this presentation is to demonstrate how appropriate measures can reduce the impact of fouling and cleaning on membrane processes and thus improve their long-term sustainability in the food industry. <br/>}}, author = {{Lipnizki, Frank and Jönsson, Ann-Sofi}}, booktitle = {{Nordic Filtration 2018}}, keywords = {{Membrane; Fouling; Cleaning; Food industry}}, language = {{eng}}, title = {{The fouling and cleaning challenge in the food industry}}, year = {{2018}}, }