ECI Digital Archives

Title

Fractionation of mono- and disaccharides by nano- and diafiltration

Authors

Christian Schmidt, Institute for Food Science and Biotechnology, Dep. of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstr. 21, GermanyFollow
Aline Holder, Festo AG & Co. KG, Ruiter Str. 82, 73734 Esslingen, Germany
Jörg Hinrichs, Institute for Food Science and Biotechnology, Dep. of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstr. 21, Germany

Conference Dates

September 11-16, 2016

Abstract

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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Recommended Citation

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). https://dc.engconfintl.org/membrane_technology_vii/68