Analysis of Membrane Process Model from Black Box to Machine Learning

The membrane processes include the complex frameworks, typically integrating various physio-chemical aspects, and the biological activities, based on the systems researched. In that regard, the process modeling is essential to predict and simulate the process and the performance of membranes, to infer concerning the optimum process aspects, meant to analyze fouling developments, and principally, the controls and monitoring of processes. Irrespective of the real terminological dissemination such as Machine Learning (ML), the application of computing instruments to the processes of model membrane was considered in the past are insignificant from the scholarly perspective, not contributing to our knowledge of the aspects included. Irrespective of the controversies, in the past two decades, non-mechanistic and data-driven modeling is applicable to illustrate various membrane process, and in the establishment of novel tracking and modeling approaches. In that regard, this paper concentrates on the provision of a custom aspect regarding the use of Non-Mechanistic Modeling (NMM) in membrane processing, assessing the transformations endorsed by our experience, accomplished as a research segment operational in the membrane process segment. Furthermore, the guidelines are the problems for the application of the state-of-the-art computational instruments Membrane Computing (MC).

Alternative Thermal Processing Technique for Liquid Foods-membrane Processing

Liquid foods are sensitive to temperature and concentration by conventional methods results in product deterioration. Alternative processes, such as freeze concentration, have the drawback with respect to the maximum achievable concentration (only up to 40 to 45°Brix). In recent years membrane processes such as Microfiltration, Ultrafiltration and reverse osmosis are gaining importance for the concentration of liquid foods. Since heat is not involved in this process, it is also called Alternate thermal processing technique. This process can be employed as a pre-concentration step to reduce water load on subsequent processing steps and can be easily scaled up. Liquid foods such as fruit juices are of high nutritive value as they are naturally enriched with minerals, vitamins and other beneficial components required for human health. When extracted from their sources fruit juices have low solid content, color strength and high-water load. Recent advances and developments in this membrane processing used for the concentration of liquid foods are discussed here.

Determining the influence of membrane treatment process on the quality indicators of beer

The issue related to the possibility of applying the filtration process of young beer with the use of experimental microfiltration polymer semi-permeable membrane elements was considered. It was shown that under modern conditions, it is expedient to use membrane processes of young beer filtration in the brewing industry. The process of membrane treatment of beer can be carried out at the stage of pasteurization of young beer in a cold way. Such actions can be directed to preserve the organoleptic parameters of the final product ‒ filtered beer. An experimental setup for the study of the main technological parameters of membrane processing of young beer was presented. The results of experimental studies of the influence of baric and temperature modes on the performance of nuclear microfiltration polymer membranes were shown. Rational parameters of pressure (0.03–0.05 MPa), duration (8–10 s-1), and temperature (3...6 °С) of the process of membrane filtration of young beer using nuclear microfiltration polymer membranes were determined. The qualitative characteristics of filtered beer obtained by membrane methods were explored. The comparative characteristic of the results of the studies of the qualitative component of resulting beer after microfiltration according to the known requirements and standards for organoleptic indicators was presented. It is found that in terms of filtration rate, selectivity, yeast residue, and other characteristics, nuclear microfiltration polymer membranes are promising for the implementation of the process of microfiltration of young beer. These studies proved the feasibility of further research into improving the process of membrane processing of beer and technical equipment of the beer production line with the development of new equipment.

Whey: State of the Art. Part II. Processes and Treatment Methods

The current state of the art on studying of whey is considered. The processes and methods of whey processing (thermal, chemical, physicochemical, biotechnological, and electrophysical) are presented. Thermal and isoelectric precipitation of proteins, using reagents and coagulants, as well as the main membrane processing methods (reverse osmosis, diafiltration, microfiltration, ultrafiltration, and nanofiltration) are described. Possibi-lities of effective separation of whey proteins by a combination of membrane and other methods are noted. Chromatographic methods for fractionation of whey proteins (chromatography with imitation of a moving bed, high-gradient chromatography with a magnetic trap, selective adsorption, displacement chromatography, membrane adsorption), which provide a high degree of separation, are described. Highly porous chromatographic materials providing a high flow rate, biotechnological processing methods – biosynthesis of lactulose, enzymatic hydrolysis of lactose and whey proteins, aerobic and anaerobic fermentation are considered. Electrophysical methods of processing whey (electrodialysis, electroactivation), which include electrodialysis and electro-activation, as well as electrochemical activation as a phenomenon and technology, as a new promising processing method that allows to create a waste-free cycle for obtaining valuable components and useful derivatives from whey without the use of reagents are analyzed. It is emphasized that, depending on the regimes used, protein-mineral concentrates with a predetermined protein or mineral composition are obtained with the simultaneous isomerization of lactose into lactulose. It is stated that the efficiency of methods for processing whey is ensured by a significant increase in the efficiency of technological processes, a decrease in labor costs, a reduction in the processing time and materials, and an improvement in the quality and functional properties of the final products.