Membrane technologies for sports supplementation

The important developments in membrane techniques used in the dairy industrial processes to whey manufacturing are discussed. Particular emphasis is placed on the description of membrane processes, characterization of protein products, biological issues related to bacteriophages contamination, and modeling of the processes. This choice was dictated by the observed research works and consumer trends, who increasingly appreciate healthy food and its taste qualities.

Fouling Prevention in Polymeric Membranes by Radiation Induced Graft Copolymerization

The application of membrane processes in various fields has now undergone accelerated developments, despite the presence of some hurdles impacting the process efficiency. Fouling is arguably the main hindrance for a wider implementation of polymeric membranes, particularly in pressure-driven membrane processes, causing higher costs of energy, operation, and maintenance. Radiation induced graft copolymerization (RIGC) is a powerful versatile technique for covalently imparting selected chemical functionalities to membrane surfaces, providing a potential solution to fouling problems. This article aims to systematically review the progress in modifications of polymeric membranes by RIGC of polar monomers onto membranes using various low- and high-energy radiation sources (UV, plasma, γ-rays, and electron beam) for fouling prevention. The feasibility of the modification method with respect to physico-chemical and antifouling properties of the membrane is discussed. Furthermore, the major challenges to the modified membranes in terms of sustainability are outlined and the future research directions are also highlighted. It is expected that this review would attract the attention of membrane developers, users, researchers, and scientists to appreciate the merits of using RIGC for modifying polymeric membranes to mitigate the fouling issue, increase membrane lifespan, and enhance the membrane system efficiency.

Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry

Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.