Fractionation of mono- and disaccharides by nano- and diafiltration
September 11-16, 2016
The importance of filtration is a rising aspect of food processing. E.g. microfiltration is applied to remove microorganisms, ultrafiltration to enrich proteins and reverse osmosis for concentration instead of evaporation. Nanofiltration is already in use to reduce minerals e. g. desalination of molasses. In this special case, the solution-diffusion-behavior of the substances in the membrane material becomes more and more important with decreasing difference in size.
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Christian Schmidt, Aline Holder, and Jörg Hinrichs, "Fractionation of mono- and disaccharides by nano- and diafiltration" in "Advanced Membrane Technology VII", Isabel C. Escobar, Professor, University of Kentucky, USA Jamie Hestekin, Associate Professor, University of Arkansas, USA Eds, ECI Symposium Series, (2016). http://dc.engconfintl.org/membrane_technology_vii/68