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Membranes in food technology

Lipnizki, Frank LU (2019)
Abstract
The concept of membrane separation is widely established in nature using semi-permeable membranes for the separation of molecules. The theoretical foundations of membrane technology can be dated back to 1748, when Nollet discovered the effect of “osmosis” in relation to natural membranes, while Graham in 1833 developed the solution-diffusion model for diffusion of gases through semi-permeable membranes (Graham, 1833). The first industrial-scale membrane production started 1927 by Sartorius, producing nitrocellulose microfiltration membrane invented by Zsigmondy (Sartorius-Herbst et al., 2006). However, the real success story of membrane technology as an industrial separation process started only in the 1960s with the invention of the... (More)
The concept of membrane separation is widely established in nature using semi-permeable membranes for the separation of molecules. The theoretical foundations of membrane technology can be dated back to 1748, when Nollet discovered the effect of “osmosis” in relation to natural membranes, while Graham in 1833 developed the solution-diffusion model for diffusion of gases through semi-permeable membranes (Graham, 1833). The first industrial-scale membrane production started 1927 by Sartorius, producing nitrocellulose microfiltration membrane invented by Zsigmondy (Sartorius-Herbst et al., 2006). However, the real success story of membrane technology as an industrial separation process started only in the 1960s with the invention of the “phase inversion” membrane by Loeb and Sourirajan (1960, 1962). (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
Membranes, Food technology
host publication
Handbook of Food Engineering
editor
Heldman, Dennis R.; Lund, Daryl B.; Sabliov, Cristina; ; and
pages
34 pages
publisher
CRC Press
ISBN
9780429449734
9781466563124
DOI
10.1201/9780429449734
language
English
LU publication?
yes
id
e4ac09b9-5248-4098-a21b-656c3e6d7eef
date added to LUP
2019-03-19 12:07:28
date last changed
2019-03-26 02:15:57
@inbook{e4ac09b9-5248-4098-a21b-656c3e6d7eef,
  abstract     = {The concept of membrane separation is widely established in nature using semi-permeable membranes for the separation of molecules. The theoretical foundations of membrane technology can be dated back to 1748, when Nollet discovered the effect of “osmosis” in relation to natural membranes, while Graham in 1833 developed the solution-diffusion model for diffusion of gases through semi-permeable membranes (Graham, 1833). The first industrial-scale membrane production started 1927 by Sartorius, producing nitrocellulose microfiltration membrane invented by Zsigmondy (Sartorius-Herbst et al., 2006). However, the real success story of membrane technology as an industrial separation process started only in the 1960s with the invention of the “phase inversion” membrane by Loeb and Sourirajan (1960, 1962).},
  author       = {Lipnizki, Frank},
  editor       = {Heldman, Dennis R. and Lund, Daryl  B. and Sabliov, Cristina},
  isbn         = {9780429449734},
  keyword      = {Membranes,Food technology},
  language     = {eng},
  month        = {01},
  pages        = {34},
  publisher    = {CRC Press},
  title        = {Membranes in food technology},
  url          = {http://dx.doi.org/10.1201/9780429449734},
  year         = {2019},
}