Application of Membrane Separation Technique in Food Deep Processing Industry

doi:10.7506/spkx1002-6630-201213061

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (13): 287-291.doi: 10.7506/spkx1002-6630-201213061

• Reviews • Previous Articles Next Articles

Application of Membrane Separation Technique in Food Deep Processing Industry

HOUCheng-fei，RENHong，PENGYi-xue，LIUMan

(Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)

Online:2012-07-15 Published:2012-07-27

Abstract

Abstract: Membrane separation technique has been extensively used in the food processing industry, promoting the rapid development of this industry. The physicochemical stability, high separation effectiveness, environment-friendly property, and economic utility of membrane separation technique have determined its broad application prospects. The recent applications of membrane separation technique in the processing of different types of food products are reviewed in this paper.

Key words: membrane separation technique, food deep processing industry, application

CLC Number:

TS205

HOUCheng-fei，RENHong，PENGYi-xue，LIUMan. Application of Membrane Separation Technique in Food Deep Processing Industry[J]. FOOD SCIENCE, 2012, 33(13): 287-291.

[1]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[2]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[3]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[4]	NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.
[5]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.
[6]	ZHAI Hongwen, FAN Sufang, WANG Juan, CAO Meirong, MA Junmei, REN Xiaowei, LI Qiang, ZHANG Yan. Recent Progress in Measurement Uncertainty and Its Application in Food Inspection and Detection [J]. FOOD SCIENCE, 2021, 42(5): 314-320.
[7]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[8]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[9]	YANG Shuqiao, WANG Di, GAO Yanxiang. Progress in Undenatured Type II Collagen [J]. FOOD SCIENCE, 2021, 42(17): 343-349.
[10]	WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.
[11]	JIANG Nan, YAO Weirong, GAO Yuan, WANG Meng. Recent Progress in the Types and Applications of Polyphenol-Based Composite Materials [J]. FOOD SCIENCE, 2021, 42(13): 300-308.
[12]	ZOU Mouyong, HE Liqin, SUN Qixing, ZHU Xingui. Identification of 4-Ethylguaiacol Producing Yeast and Its Application in Soy Sauce Brewing [J]. FOOD SCIENCE, 2021, 42(12): 138-144.
[13]	ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi. Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(1): 279-284.
[14]	LI Minhan, LI Hongjun, LI Shaobo, YU Sijie, HE Zhifei. Application of Cryoprotectants in the Frozen Storage of Meat and Aquatic Products: A Review [J]. FOOD SCIENCE, 2021, 42(1): 294-301.
[15]	SHI Shaoxia, DONG Yaoyao, LI Qi, YU Xiuzhu. Advances in Functional and Nutritional Properties of Starch-Lipid Complexes [J]. FOOD SCIENCE, 2020, 41(9): 238-245.

Application of Membrane Separation Technique in Food Deep Processing Industry

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments