Alfredo Cassano, Enrico Drioli Integrated Membrane Operations Also of interest Lidietta Giorno, Enrico Drioli Membrane Engineering, 2014 ISBN 978-3-11-028140-8, e-ISBN 978-3-11-028139-2 Loredana De Bartolo, Efrem Curcio, Enrico Drioli Membrane Systems: For Bioartifi cial Organs and Regenerative Medicine, 2014 ISBN 978-3-11-026798-3, e-ISBN 978-3-11-026801-0, Set-ISBN 978-3-11-026802-7 Andr é B. de Haan, Hans Bosch Industrial Separation Processes: Fundamentals, 2013 ISBN 978-3-11-030669-9, e-ISBN 978-3-11-030672-9 Mark Anthony Benvenuto Industrial Chemistry, 2013 ISBN 978-3-11-029589-4, e-ISBN 978-3-11-029590-0 Xiao Dong Chen (Editor-in-Chief) International Journal of Food Engineering ISSN 2194-5764, e-ISSN 1556-3758 www.degruyter.com Integrated Membrane Operations in the Food Production Edited by Alfredo Cassano, Enrico Drioli DE GRUYTER Editors Alfredo Cassano Enrico Drioli Institute on Membrane Technology (ITM-CNR) Institute on Membrane Technology (ITM-CNR) c/o Universit à della Calabria c/o Universit à della Calabria Via P. Bucci, 17/C Via P. Bucci, 17/C 87036 Rende CS 87036 Rende CS Italy Italy [email protected] [email protected] ISBN 978-3-11-028467-6 e-ISBN 978-3-11-028566-6 Set-ISBN 978-3-11-028567-3 Library of Congress Cataloging-in-Publication data A CIP catalog record for this book has been applied for at the Library of Congress. Bibliographic information published by the Deutsche Nationalbibliothek The Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data are available from http://dnb.dnb.de . © 2014 Walter de Gruyter GmbH, Berlin/Boston Typesetting: Compuscript Ltd., Shannon, Ireland Printing and binding: Hubert & Co. GmbH & Co. KG, Göttingen Cover image: Thinkstock/Hemera ♾ Printed on acid free paper Printed in Germany www.degruyter.com Preface Process intensification and membranes will play an important role to match the future challenges of agro-food production processes. One of the techniques to inten- sify processes by target enhancement is the integration of membranes into processing in order to exploit the interesting specific membrane operation properties. T his book aims to provide some relevant examples of integrated membrane ope- rations in agro-food productions, highlighting their contribution for an industrial sustainable growth in this area in terms of energy consumption, reduction of environ- mental impact and product quality. E ach chapter reports successful examples of integrated membrane processes in different agro-food sectors, including selected information on basic principles of membrane unit operations, commercial applications and an overview of current research and development. The first chapter (Cuperus and Franken) focuses on ongoing development works based on the use of membrane technology for the production of green products, better and/or natural products. In Chapter 2 (Lutz and Gani) the integration of membrane processes in agro-food production is analyzed according to the process intensification strategy. Integrated membrane operations are reviewed and discussed in different agro- food areas such as fruit juice processing (Chapter 3 – Cassano, Conidi and Drioli), citrus processing (Chapter 4 – Cassano and Jiao), milk processing (Chapter 5 – M ucchetti), whey processing (Chapter 6 – Gé s an-Guiziou), winemaking (Chapter 7 – El Rayess and Mietton-Peuchot), brewing and sugar production (Chapter 8 – Lipnizki and Ruby-Figueroa), stevioside purification (Chapter 9 – Mondal and De) and purifi- cation of soy extract (Chapter 10 – Mondor). T he concentration of polyphenols (Chapter 11 – Tsibranska and Tylkowski) and the recovery of bioactive compounds (Chapter 12 – Brazinha and Crepso) from food processing streams through membrane-based operations are also analyzed. Chapter 13 (Giorno, Mazzei and Piacentini) and Chapter 14 (Charcosset) focus on emerging membrane processes, such as biocatalytic membrane reactors and mem- brane emulsification, in integrated processes for the production of nutriaceuticals and innovative food formulations. Basic aspects of electrodialysis, as well as its application in integrated processes for food applications, are discussed in detail in the concluding chapter (Chapter 15 – Roux-de Balmann). T he editors would like to take also this opportunity to thank all the authors for their expert contribution to this volume. Enrico Drioli Alfredo Cassano Contents Preface  v Author index  xv 1 Membrane applications in agro-industry   1 F. Petrus Cuperus and A.C.M. (Tony) Franken 1.1 Introduction  1 1.2 Membranes in biorefinery  1 1.2.1 What is biorefinery?  1 1.2.2 Mild extraction techniques  2 1.2.3 Use of membranes in biorefinery  4 1.2.3.1 Crossflow   5 1.2.3.2 Cross-rotation (CR) filtration  5 1.2.3.3 Rotating membranes   6 1.2.3.4 Vibrational membranes   7 1.2.4 Removing minerals from road-side grass   10 1.2.5 Biofuel including microalgae   11 1.3 Membranes in vegetable oils and fats   14 1.3.1 Membrane technology applied to vegetable oils   14 1.3.2 Solvent recovery and reuse   16 1.3.3 Wax removal and/or recovery   17 1.3.4 Goodies in oil   18 1.4 Application scale and outlook   20 1.4.1 Application scale   20 1.4.2 Outlook   21 1.5 References   21 2 Process intensification in integrated membrane processes   25 Philip Lutze and Rafiqul Gani 2.1 Introduction   25 2.1.1 Background: process intensification   25 2.1.2 Membranes and process intensification   26 2.2 Synthesis/design of membrane-assisted PI – overview and concepts   28 2.2.1 Mathematical formulation of the PI synthesis problem   29 2.2.2 PI synthesis based on the decomposition approach   31 2.2.3 Phenomena as building blocks for process synthesis   31 2.2.4 Connection of phenomena   33 2.3 Synthesis/design of membrane-assisted PI – workflow   34 2.3.1 Steps of the general workflow   34 viii   Contents 2.3.1.1 Step 1: Define problem   34 2.3.1.2 Step A2: Analyze the process   37 2.3.1.3 B2: Identify and analyze necessary tasks to achieve the process target    37 2.3.1.4 Step 6: Solve the reduced optimization problem and validate most promising   37 2.3.2 KBS workflow   38 2.3.3 UBS workflow   38 2.3.3.1 Step U2: Collect PI equipment   38 2.3.3.2 Step U3: Select and develop models   38 2.3.3.3 Step U4: Generate feasible flowsheet options   39 2.3.3.4 Step U5: Fast screening for process constraints   39 2.3.4 PBS workflow   39 2.3.4.1 Step P3: Identification of desirable phenomena   40 2.3.4.2 Step P4: Generate feasible operation/flowsheet options   40 2.3.4.3 Step P5: Fast screening for process constraints   40 2.4 Synthesis/design of membrane-assisted PI – sub-algorithms, supporting methods and tools   41 2.4.1 Sub-algorithms   41 2.4.2 Supporting methods and tools   41 2.4.2.1 Knowledge base tool   42 2.4.2.2 Model library   42 2.4.2.3 Method based on thermodynamic insights   42 2.4.2.4 Driving force method   43 2.4.2.5 Extended Kremser method   43 2.4.2.6 Additional tools   43 2.5 Conceptual example   45 2.5.1 Step 1: Define problem   45 2.5.2 Step A2: Analyze the process   45 2.5.3 Result of the PBS workflow   46 2.5.3.1 Step P3: Identification of desirable phenomena   46 2.5.3.2 Step P4: Generate feasible operation/flowsheet options   48 2.5.3.3 Step P5: Fast screening for process constraints   49 2.5.3.4 Step 6: Solve the reduced optimization problem and validate most promising   50 2.5.4 Comparison of solutions obtained from PBS, KBS and UBS   51 2.5.4.1 Result of the KBS workflow   51 2.5.4.2 Result of the UBS workflow   53 2.5.4.3 Comparison of the results   53 2.6 Conclusions   55 2.7 References   55 Contents   ix 3 Integrated membrane operations in fruit juice processing   59 Alfredo Cassano, Carmela Conidi and Enrico Drioli 3.1 Introduction   59 3.2 Clarification of fruit juices   59 3.3 Concentration of fruit juices   65 3.3.1 Nanofiltration   65 3.3.2 Reverse osmosis   66 3.3.3 Osmotic distillation   67 3.3.4 Membrane distillation   69 3.4 Integrated membrane operations in fruit juices production   71 3.4.1 Apple juice   71 3.4.2 Red fruit juices   74 3.4.3 Other fruit juices   78 3.4.3.1 Kiwifruit juice   78 3.4.3.2 Cactus pear juice   79 3.4.3.3 Melon juice   81 3.5 Conclusions   81 3.6 References 82 4 Integrated membrane operations in citrus processing   87 Alfredo Cassano and Bining Jiao 4.1 Introduction   87 4.2 Clarification of citrus juices   89 4.3 Debittering of orange juice   92 4.4 Concentration of citrus juices   93 4.4.1 Reverse osmosis   93 4.4.2 Membrane distillation and osmotic distillation   95 4.5 Recovery of aroma compounds   102 4.6 Treatment of citrus by-products   103 4.7 Concluding remarks   108 4.8 References   109 5 Integrated membrane and conventional processes applied to milk processing   113 Germano Mucchetti 5.1 Introduction   113 5.2 Fluid milk   114 5.2.1 MF and bacterial removal   114 5.2.2 MF, somatic cells and enzyme removal   118 5.2.3 Membrane reactors for free lactose milk   119 5.2.4 Heat labile ingredients sterilization (MF/UF) and addition to heat-treated milk during packaging   120