Project Details
Description
In order to provide proper nutrition for the increasing population, more food is required which in turn
increases the demand for production, processing etc. This however, requires energy and studies have
shown that the amount of energy consumed by the food industry in the Netherlands amounts to 90PJ.
Therefore, there is need to come up with processing methods that are less energy intensive hence
reducing the demand on energy and if possible the amount of water used during processing. If the
demand for energy is cut by 50%, it will not only benefit the industries but also the society and the
environment at large.
In this project, membrane separation processes will be employed. There are several types of
membranes but microfiltration membranes will be used and described in length. Microfiltration
membranes have been used in mild fractionation of milk meaning separation of milk into casein and
whey protein in their native form. This has shown benefits such as obtaining native products that are
free from chemicals as opposed to conventional methods namely acidification and precipitation. In this
project, spiral wound and hollow fibre microfiltration membranes will be used for fractionation of skim
milk. The main aim of this project is to study membrane separation processes via experimental and
modelling works so as to develop processes that are energy intensive. These membranes will be
evaluated on their separation efficiency for further development. This project lead to design rules for
protein fractionation using membranes.
Status | Active |
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Effective start/end date | 1/10/20 → … |
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