食品加工における膜技術

概要

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Membrane technology introduced entirely new concepts into the food industry such as concentration of liquid food without heating and complete removal of microorganisms from food system at room temperature. The present situation of the application of membrane technology in food industry is overviewed along with its brief history. Recent topics suggest that the following subjects are to be explored more for the further promotion of the present technology in food industry and biotechnology : (1) development of highly selective membrane technology; (2) application of membrane technology to nonaqueous systems; (3) breakthrough in the concentration limitation of membrane technology; (4) membrane bioreactors; (5) membrane technology as an integration system between reaction and separation; (6) analysis and control of the fouling phenomena of membranes.
日本膜学会の論文