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Application of membrane filtration in beer industry
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L Peivasteh Roudsari   , P Haratian , S Sohrabvandi * , S Lalegani , A Boustani |
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Abstract: (10327 Views) |
| Beer is the second most consumed beverage in the world behind tea, and it continues to be a popular drink. One of the important reasons is that beer is a drink with a pleasant flavor, an attractive color and clarity. To attain these characteristics, Membrane separation technology has become widely used in the food processing industry. The final filtration has, therefore, to achieve a balance between allowing the passage of dissolved macromolecules that give the beer its flavor and functional properties while removing particles, such as yeast cells and turbidity colloids and reducing the components that result in turbidity of the bottled beer. Moreover the potential of cross-flow microfiltration as a separation method for brewing is a subject of intensive study. Clarification of rough beer (RB) and pasteurization of clarified beer (CB) by cross-flow microfiltration (CFMF) stand as potential applications of membranes in the food industry. An important limitation in the performance of membrane processes is fouling mechanism and the general effect of these phenomena, known as concentration polarization that in this study is described briefly. Also, the effect of important parameters on filtration such as temperature, pressure, type of membrane, pore size and the use of stamped membrane are studied.
Keywords: Flux, Fouling, Membrane, Microfiltration |
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| Keywords: Flux, Fouling, Membrane, Microfiltration |
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Full-Text [PDF 551 kb]
(5757 Downloads)
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Article type: Review |
Subject:
Food Science
Received: 2013/03/17 | Accepted: 2013/11/19 | Published: 2013/11/19
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