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Nanofiltration (NF) Membrane Processing in the Food Industry

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Abstract

Nanofiltration (NF) membranes are the globally recognized membrane technology, having potential use in food industries from a consistent, economical and standard operation point of view. NF has also attracted industries due to the need for lower pressure–driven membranes compared to reverse osmosis (RO) membranes. NF membranes are used in various applications for concentrating, fractionating and purifying various edible products from the dilute streams. Food processing industries are countlessly utilizing the NF membranes for beverage, dairy, vegetable oils and other food items for separation, concentration/purification, deacidification, demineralization, microbial reduction, etc. However, the increasing challenge in membrane science and technology is to develop low-cost, highly efficient, long-lasting membranes. The permeance-selectivity trade-off relationship, physical ageing and fouling are the main disputes in developing a promising membrane. This review provides a broad view of the current advancement of NF membranes in diverse fields related to the food industry. In this review article, the noteworthy growth of NF membrane in the food industries has been discussed. Various methods for the development of efficient NF membranes along with fouling control measures and research opportunities have been discussed. It is anticipated that this inclusive review may inspire a new research platform for developing next-generation NF membrane processes for diverse applications.

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© 2016 Elsevier B.V.)

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Abbreviations

NF:

Nanofiltration

DF:

Diafiltration

Dia-NF:

Dia-nanofiltration

UF:

Ultrafiltration

MF:

Microfiltration

RO:

Reverse osmosis

ED:

Electrodialysis

AW:

Acid whey

SW:

Sweet whey

OSN:

Organic solvent nanofiltration

LPG:

Liquid petroleum gas

MWCO:

Molecular weight cut-off

TMP:

Trans-membrane pressure

PL:

Phospholipids

PPs:

Polyphenols

PDMS-PTFPMS:

Trifluoropropylmethylsiloxane dimethylsiloxane

PVDF:

Polyvinylidene fluoride

FFAs:

Free fatty acids

PLE:

Pressurized liquid extraction

RBO:

Rice bran oil

TSS:

Total soluble solids

HFM:

Hollow fibre membrane

FSM:

Flat sheet membrane

PA:

Polyamide

TFC:

Thin-film composite

OA:

Organic acids

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Acknowledgements

We are thankful to the Director, CSIR-NEIST, Jorhat for his support and keen interest in this work.

Funding

The Department of Science and Technology (DST), New Delhi, India, provided financial support under the DST Nano mission project DST/NM/NT/2018/143 (GPP-0357) and CSIR, New Delhi, India, under the in-house project OLP-2064. DY received fellowship fund from DST, New Delhi, India, the DST/INSPIRE fellowship award No. IF190678. SK received fellowship fund from DST, New Delhi, India, the DST/INSPIRE fellowship award No. IF190333.

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  1. Chemical Engineering Group, Engineering Sciences and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat, Assam, 785006, India

    Diksha Yadav, Sachin Karki & Pravin G. Ingole

  2. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India

    Diksha Yadav, Sachin Karki & Pravin G. Ingole

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Yadav, D., Karki, S. & Ingole, P.G. Nanofiltration (NF) Membrane Processing in the Food Industry. Food Eng Rev 14, 579–595 (2022). https://doi.org/10.1007/s12393-022-09320-4

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