Journal of Food Processing & Technology

K. Muthukumarappan

Publications

• Review Article
  Application of Membrane Separation Technology for Developing Novel Dairy Food Ingredients
  Author(s): Chenchaiah Marella, K. Muthukumarappan and L. E. MetzgerChenchaiah Marella, K. Muthukumarappan and L. E. Metzger
  
  In several processing industries, separation of different components from a mixture is an important unit operation. Sometimes the separated component is an important product, and in some instances it is a waste product. There is a variety of technologies available for use in separations, each operating based on physical and chemical properties of the mixture. One of the fundamental separation processes that brought about a major change in processing of dairy co-product streams is membrane separation technology. Membrane separations work on the basis of differences in size and shape of the molecules. Today dairy industry accounts for major share in the total membrane area installed in food processing, accounting for about 300,000 square meters of membrane area installed worldwide. R everse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) and Microfiltration (MF) processes have b.. View More»
  DOI: 10.4172/2157-7110.1000269

  Abstract PDF