J. Peter Clark

I recently heard Munir Cheryan, Research Professor in Food Science at the University of Illinois at Urbana-Champaign ([email protected]), present a 45-minute version of his two-day course on membrane processing. This column is a condensation of that abridgement.

Membranes have found applications in many areas of the food industry, including waste treatment, concentration of milk and cheese whey, clarification of beverages, and purification of water. The membranes themselves are made from many…

Figure 1. An overview of useful ranges of various separation processes. RO = reverse osmosis; NF = nanofiltration; ED = electrodialysis; PV = pervaporation. Reprinted with permission from “Ultrafiltration and Microfiltration Handbook” by Munir Cheryan (CRC Press, Boca Raton, Fla., 1998).

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