a Faculty of Agriculture , University of Thessaly, Fytoko Str. , Nea Ionia Magnesias , Volos 38446 , Greece.
Crit Rev Food Sci Nutr. 2015;55(9):1147-75. doi: 10.1080/10408398.2012.685992.
Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.
膜处理技术（MPT）在食品工业中的应用越来越广泛，涉及脱盐、淡化、稳定化、分离、去酸化、降低微生物负荷、净化等多个领域。最常应用的技术有电渗析（ED）、反渗透（RO）、纳滤（NF）、超滤（UF）和微滤（MF）。膜的几个特性，如孔径、流动特性和所施加的液压，主要决定了膜的潜在用途。本文综述了基本的膜技术，及其在食品工业的大量领域和产品中的潜在应用，这些方法的主要优点和缺点，污染现象以及它们对食品感官、质量和营养价值的影响。还以表格和图形的形式提供了一些传统和现代膜应用的代表性实例。
