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Ultrafiltration in Food Processing Industry: Review on Application, Membrane Fouling, and Fouling Control

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Abstract

Ultrafiltration process has been applied widely in food processing industry for the last 20 years due to its advantages over conventional separation processes such as gentle product treatment, high selectivity, and lower energy consumption. Ultrafiltration becomes an essential part in food technology as a tool for separation and concentration. However, membrane fouling compromises the benefits of ultrafiltration as fouling significantly reduces the performance and hence increases the cost of ultrafiltration. Recent advances in this area show the various intensive studies carried out to improve ultrafiltration, focusing on membrane fouling control and cleaning of fouled membranes. Thus, this paper reviews recent developments in ultrafiltration process, focusing on fouling mechanisms of ultrafiltration membranes as well as the latest techniques used to counter membrane fouling.

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Acknowledgements

The authors would like to acknowledge the financial grant funded by Universiti Kebangsaan Malaysia via grants UKM-GUP-KPB-08-32-129 and TF0206A084.

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Authors and Affiliations

  1. Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia

    Abdul Wahab Mohammad, Ching Yin Ng, Ying Pei Lim & Gen Hong Ng

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  1. Abdul Wahab Mohammad
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  2. Ching Yin Ng
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  3. Ying Pei Lim
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  4. Gen Hong Ng
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Correspondence to Abdul Wahab Mohammad.

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Mohammad, A.W., Ng, C.Y., Lim, Y.P. et al. Ultrafiltration in Food Processing Industry: Review on Application, Membrane Fouling, and Fouling Control. Food Bioprocess Technol 5, 1143–1156 (2012). https://doi.org/10.1007/s11947-012-0806-9

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  • DOI: https://doi.org/10.1007/s11947-012-0806-9

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