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The fouling and cleaning challenge in the food industry

Lipnizki, Frank LU and Jönsson, Ann-Sofi LU (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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author
organization
publishing date
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},
  keyword      = {Membrane,Fouling,Cleaning,Food industry},
  language     = {eng},
  location     = {Aalborg, Denmark},
  title        = {The fouling and cleaning challenge in the food industry},
  year         = {2018},
}