Membrane Technology for Food & Industrial Application

Membrane Technology for Food & Industrial Application Photo Membrane technology is a vital unit operation in the industries related to food and biotechnology. The most familiar and mature food solicitations are dairy (milk and whey), fruit juice (apple, pear, grape, citrus), fermented foodstuffs (wine, beer, vinegar), animal yields (gelatin, eggs), plant proteins (soy), and sugars (dextrose, sucrose, dextrins, high-fructose syrup). Ultra-filtration (UF) is the leading technology in food and dairy applications, e.g., for handling cheese whey, for concentrating milk proteins and clearing up of fruit juices and sugar streams.

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Membrane Science 2017
membranescience@alliedconference.com
Membrane Science 2017
membranescience@alliedconferences.org
Membrane Science 2017
membranescience@alliedconferences.org
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