Separation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration process in food technology. MD separates volatile components from aqueous feed solution into the permeate through microporous hydrophobic membranes, by means of the vapor pressure difference on both membrane sides. This chapter contains the analysis of the ongoing literature related to recovery and purification of food bioactive compounds using membrane distillation. Insights into the use of different MD configurations have been discussed and typical advantages and drawbacks over conventional technologies and other membrane processes have been highlighted.
Autorzy
Informacje dodatkowe
- DOI
- Cyfrowy identyfikator dokumentu elektronicznego link otwiera się w nowej karcie 10.1007/978-3-030-84643-5_4
- Kategoria
- Publikacja monograficzna
- Typ
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Język
- angielski
- Rok wydania
- 2021
Źródło danych: MOSTWiedzy.pl - publikacja "Food Bioactive Ingredients Processing Using Membrane Distillation" link otwiera się w nowej karcie
