MEMBRANE TECHNOLOGIES DEVELOPMENT IN …...NanoMemPro - WP 11.2 NanoMemFood Workshop, 20 March 2008,...

NanoMemPro - WP 11.2 NanoMemFood Workshop, 20 March 2008, Paris (France)

ITM-CNR

MEMBRANE TECHNOLOGIES DEVELOPMENT IN FOOD

Lidietta Giorno

Institute on Membrane Technology, ITM-CNR

Via P. Bucci 17/C, 87030 Rende (CS), Italy,

[email protected] [email protected]


ITM-CNR

Guidelines• General remarks on food demand

• Membrane processes in food applications– Processes at a maturing stage

– processes at a developing stage

– processes at an emerging stage

• NanoMemPro Food Strategic and Business Research Agenda

• Conclusions


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Food demand

Consumer demand for different food products havesignificantly changed in advanced Countries due to:

•Increasing per capita incomes

•demographic shifts

•lifestyle changes

These Countries share a rising trend toward higherconsumption of:

Meat, Cheese, Fruits, Vegetables, Bottled drinks, Functional foods for special diet

General Remarks


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Consumers want food products that are convenient to useand still have all the qualities of a fresh product

•High quality food (mainatainance or improvement of flavor, color, texture)

•Safety (microbiologically and chemically, materials and methodologies used during processing and preservation do not introduce hazardous compounds)

•Stability (“fresh food” with medium- long-term conservation)

•Convenience (to make food into forms tha are convenient- ease to use)

•Waste prevention, minimization, valorization and recycling (to prevent isbetter than to clean it up)

•Formulation (new products starting from new and enabling raw materials and processing)

•Sustainability (to meet today’s needs without compromising the ability of future generations to meet their own needs)


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The changes in food consumption have importantimplications for food production, processing, retailsectors and environment through:

• Choise of diet

• Demand for food related services

• Way to purchase, store and prepare food

• Amount of organic and packaging wastesgenerated


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Where and how food is Produced, Processed, Packaged, Preserved, Distributed, Prepared and disposed of

also affects areas such as:

• Energy consumption (production, processing, preservation)

• Waste generation (food losses in the farm, through the retail chain; packaging for households goods, pre-packaged foods, and food packaging for transport and storage)

• Transportation (the direct-related food transport; changes in food shopping; location of hypermarkets outside large cities and small towns)

• GHG emissions (related to direct energy consumption for food preservation, preparation, food transport)


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Waste prevention vs waste minimization

Waste minimization (mass and energy)

Prevention

Reduction at source

Re-use of (by-) co-products

Quality improvements

Recycling

Preventive measures Waste management measures


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Raw materials

(abundant, non toxic, with right properties to be processed)

Technologies

(clean, safe, low energy consumption, preserve properties of products and co-products, allow new product formulation)

Maximize the mass utilization: every component of the raw material that enters the manufacturing process should become a valuable (saleable) product

Maximize energy utilization (every erg introduced should produce a derired material transformation)

Maximize recover and recycling (Recovey in food industry is mainly: oil refining, fuel or energy generation, spreading on land, composting or use of waste.

�Innovative technologies would make easier the recycling of co-products forfood application

Strategies to achieve challenges


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Membrane Technological benefits

�Products are of high quality

�Co-products are of high quality

�Concentration and separation carried out without use of heat

�Permit innovative process design

�Permit innovative formulation strategies

�Equipments need small space, are flexible and are easy to scale-up (they are enabling technologies and well respond to the process

intensification strategy for a sustainable growth)

�Operating costs are low

�The energy used is low (e.g. it can be decreased up to 90% compared to evaporation)

�Recognised among the Best Available Technologies (BAT)


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Membrane technology is recognised asan enabling technology that well respondsto the process intensification strategy for

a sustainable growth


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• The capital costs are higher compared to evaporation • The increase in concentration might be lower

compared to evaporation(1)

• Relatively short life of the membrane(2)

• Membrane (bio)fouling(2-3)

Membrane Technology

General Drawbacks

Innovations to overcome or minimize drawbacks(1) Integration of RO and MC (MD, OD)(2) Design of new membrane modules and process

systems with optimized fluid dynamics and on-sitecleaning procedures

(3) Membrane materials (or functionalised surfaces) to avoid microrganisms attachment


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Major drivers for Membrane Processes implementation

• More stringent legislation towards Higherfood quality and waste prevention

• Raw material scarsity• State incentives to promote technological

innovation• Increasing confidence in and acceptance

of membrane technology• Public concern• Decreasing of investment costs


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Drivers to decrease cost

• Improvements in process desing• Improved Operation & Maintainance schedules• Greather membrane life• standardization of element dimensions


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Basic

Explora-tory

Development

Technicalservice

Gap

Emerging

Developing

Maturing

Academia Industry

Research effort

Tech

nolo

gy p

erfo

rman

ce

Biocatalytic membrane

reactor

SMBR for wastetreatment

Membrane operations in food industry


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Membrane filtration is state-of-the-arttechnology in food processing

In food industry membrane technology was dominated by the application in:–Treatment of whey and milk,

whey protein concentrationFollowed by:

–beverages, wine, beer, juices


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Membrane processes in food Maturing stage applications

Microfiltration• juice clarification: removal of suspended solids• clarification of cheese whey• defatting and reducing microbial load of milk• beer and wine clarification• color removal and particle removal in sugar industry

Ultrafiltration• juice clarification• fractionation of milk for cheese manufacture• fractionation of whey for whey protein concentrates• protein recovery in meat, fish and poultry industry• gelatin concentration• enzymatic depectinization + UF• starch recovery• high fructose corn syrup from corn starch• solvent recovery and particle removal in oil industry

Basic

Explora-tory

Development

Technicalservice

Gap

Emerging

Developing

Maturing

Academia Industry

Research effort

Tech

nolo

gy p

erfo

rman

ce


reactor


Reverse Osmosis• fruit juice concentration• milk concentration • low- alcohol beer• recovery of soy wheyproteins• downstream processin corn refining• water recycling


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Membrane processes in foodDeveloping stage applications

Nanofiltration:• partial demineralization and concentration of whey• caustic/ acid cleaning recovery solution• brine cleaning in fish industry• skim milk modification• purification of dextrose syrup• filtration of bottle washing water and cooling water from disinfection process• solvent-based de-gumming and direct de-gumming• deacidification of vegetable oils• continuous cheese production• production of amino acids and oligosaccharides

Nanofiltration is a more recent operation but already at an advanced developing phase

Basic

Explora-tory

Development

Technicalservice

Gap

Emerging

Developing

Maturing

Academia Industry

Research effort

Tech

nolo

gy p

erfo

rman

ce


reactor



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Membrane processes in foodMature technique, but with

limited application

Basic

Explora-tory

Development

Technicalservice

Gap

Emerging

Developing

Maturing

Academia Industry

Research effort

Tech

nolo

gy p

erfo

rman

ce


reactor


Electrodialysis�partial demineralization �deacidification

Bipolar eletrodialysis is at an emerging stagein the food industry•convertion of salts into acids and bases•no disposal problem associated with chemicalregeneration (as in IEX)


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Membrane processes in foodExploratory/Developing stage applications

Basic

Explora-tory

Development

Technicalservice

Gap

Emerging

Developing

Maturing

Academia Industry

Research effort

Tech

nolo

gy p

erfo

rman

ce


reactor


Membrane emulsification�new product formulation�food texture improvement�low fat-content foods

Membrane contactors� concentration over the RO limit� new production line design

Membrane crystallizer�new product formulation�valorization of co-products


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Membrane emulsification: worldwide patents application

64%8%

11%

11%2% 4%

Japan

Europe

United States of America

World Intellectual PropertyOrganisation (WIPO)

Republic of Korea

China


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Membrane emulsification

• Mid term achievements: • production of uniform micron-sized emulsion on a

large scale (droplet size > 1 micron)• understanding of droplet process formation • understanding of process parameters• emulsions containing labile molecules• modelling of emulsification process• scaleable processes• process compatible with aseptic and sterile

conditions, high temperature (for sterilization), cleaning agent


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Membrane emulsification

Long term achievements: • production of uniform micro-emulsions (droplet size <

50 nm)• inorganic membranes with pore size < 10 nm,

uniform pore size distribution, geometric pore location on the membrane surface, mechanically resistant.

• through understanding of droplet process formation • through understanding of process parameters• emulsions containing labile molecules• modelling of emulsification process• scaleable processes• process compatible with aseptic and sterile

conditions, high temperature (for sterilization), cleaning agent


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Packaging� Biocompatible / biodegradable films � Monitor and control environment� Detect and sensing harmful substances � Packaging easy to use and recyclable� Enhance the functional properties of packaging films by incorporation of nanoparticles (working also as photo-sensors, biosensors, controlled release, ..)

Membrane processes in foodEmerging/Exploratory applications

Basic

Explora-tory

Development

Technicalservice

Gap

Emerging

Developing

Maturing

Academia Industry

Research effort

Tech

nolo

gy p

erfo

rman

ce


reactor


Brakes

The new material is permitted for use only after official manufacturer's test data ensures the agencies that the material is safe for use in food packaging.


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Membrane processes in foodEmerging/Exploratory applications

Membrane bioreactors(with membrane as a separation unit)

Biocatalytic membrane reactors (with membranes working as catalytic and separation unit)

�production of functional food ingredients�production of nutraceuticals�improvement of food processability�improve food quality�improve co-products quality�transform deteriorative components

Basic

Explora-tory

Development

Technicalservice

Gap

Emerging

Developing

Maturing

Academia Industry

Research effort

Tech

nolo

gy p

erfo

rman

ce


reactor



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The biocatalyst is continuously flushed along the membrane

The biocatalyst is segregated within the membrane module

The biocatalysts isentrapped within the membrane pores

The biocatalyst is gelified on themembrane

The biocatalyst isbound to themembrane

Physical Ionic Covalentadsorption binding binding

Support binding Cross-linking

The membrane serves asa separation unit

The membrane serves as catalytic and separation unit

+ ++ +

Basic

Explora-tory

Development

Technicalservice

Gap

Emerging

Developing

Maturing

Academia Industry

Research effort

Tech

nolo

gy p

erfo

rman

ce


reactor


Membrane bioreactors

Exploratory stage Emerging stage

The biocatalyst is outside the Immersed module


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MBR Applications in food-preparation of new liquid food (high nutritional milk and easy to digest)- hydrolysis of pectins in fruit pulp- hydrolysis of limonin- malolactic fermentation- vegetal oil processing (olive oil, palm oil, ..), e.g. hydrolysis of triglycerides- oil enrichment with stable lipophilic antibacterial, antioxydants, etc. via hydrolytic processes using oil components (e.g. glucosidases, oleuropein, etc. )- production of natural additives, nutriaceuticals (flavors, ..) by bioprocessing asalternative route to the chemical synthesis (products are natural-like and more pure -e.g. L-amino acids, L-carboxylic acids, etc.)- production of optically pure enantiomers- ester synthesis- biopolymer synthesis

Membrane processes in food:Emerging/Exploratory applications


ITM-CNR

Hydrolysis of beta-D-galactosidic linkage of lactose milk (Industrial)ImmobilizedLactase

Production of penycillin (Industrial)Free (Ferm)Penicillin acylase

Production of aspartame (Industrial)imobilizedThermolysin®

Conversion of bitter naringin into no-bitter naringinin + glucoseFreeRamnosidase and β-glucosidase

Conversion of bitter limonin to deoxylimonin acidFreeAcinobacter sp.Corynebacterium f.

Hydrolysis of pectins to improve processability (likely used at industrial level)

Free or immobilizedPectic enzymes

Hydrolysis of oleuropein (to obtain aldehides as bactericides)Free or immobilizedB-glucosidase

Decomposition of hydrogen peroxyde (used as bactericide in raw milk)FreeCatalase

Production of hydrolysed vegetable proteins as flavorants, hydrolysis of prot. to stabilize wine (avoiding bentonite)

Free or immobilizedProteases

Hydrolysis of soluble glycerides releasing short chain fatty acidsFreeEsterases

Hydrolysis of insoluble glycerides at an oil/water interface Free or ImmobilizedLipases

Conversion of D-glucose to D-fructose (Industrial)ImmobilizedGlucose isomerase

ApplicationStatusEnzyme

Enzymes used in food industry


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Biocatalytic membrane reactors

Drivers• Need of more selective processes to achieve pure

products and minimize wastes• Biocatalysis is more selective and appropriate compared

to chemical synthesys for food processing and production • Enzyme heterogeneization increases catalytic stability

and allows continuous operations

Brakes• Trial-and-error approach• Time consuming experimental procedures• lack of demonstrative case-study to proof the robustness

of the technology (most data are proprietary)


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Patents on MBR applications

8%3%

10%

10%69%

Water

food

Pharmaceutical

Biotechnology

Biomedical

Worldwide distribution of patents on MBR

26%

37%5%

16%

5%11%

EU

ZA

KR

JP

CN

US+CA


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Nutraceutical and functional food ingredients production

• Membrane bioreactors in integratedprocesses for production of bioactivecompounds


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Integrated process for continuous bioconversion and separation of carboxylic acid

Feed(substrate, nutrients)

Fermentor

UF

Lactic acid

Retentate

sugar

Bleed

ED, NF, MBSX

Feed(substrate, nutrients)

Fermentor

UF

Lactic acid

Retentate

sugar

Bleed

ED, NF, MBSX


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Continuous Cofactor Regeneration for the Production of L-tert.-Leucine

Formic acid

FDH

NAD-PEG

LEUDH

L-amino acid

CO2

NADH2-

PEGalfa-chetoacid

CO2 L-amino acid

Ultrafiltration membrane

Wandrey C., ICCMR6, Germany (2004)


ITM-CNR

Optimization of Integrated membrane processes

Factors affecting integrated membrane operation development

-to improve product quality

-to minimize wastes

-to design new technological routes able to produce co-products instead of by-products

-to approach zero discharge

Reduction of effluent emission and energy consumption

Cases studies of industrial interest

-Production of concentrated fruit juices

-Extraction and concentration of essential oil

-Treatment and valorization of food industry by-products

-Extraction, purification and bioconversion of olive fruit extracts

-Preparation of nutraceutical and functional food ingredients from a large variety of agricultural resources

-Production of fermented organic acids

-Fish oil separation and production of new foods


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Nanofiltration:• Concentration• Demineralization

Microfiltration:

• Clarification of cheese wheydefatting.• Cold sterilization of milk for medium-term conservation• Cycles with pastorizationfor long-term conservationof milk

Ultrafiltration:• Concentration to reduce

refrigeration andtrasportation costsMBR

DelactosizationProtein hydrolysis

Reverse osmosis:• Concentration

Electrodyalisis:• Partial

demineralization

Membrane operations in milk

and dairy

Integrated processes


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�Ceramic membranes are more expensivethan polymeric ones in the short term

�In most cases they do become more effective in the long term

�They are more stable to cleaning solutions, temperature prohibitive for bacteria growth, and can be stems sterilized

�Longer life cycles

Interest towards ceramic membrane increased


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Nanofiltration,Osmotic distillation,Pervaporation:• Concentration• Aroma compounds recovery

Microfiltration:

Clarification

Ultrafiltration:Clarification

MBR

Reverse osmosis:Concentration

Electrodyalisis:Deacidification

Membrane Operation in Fruit

Juices and AlcoholicBeverages

Integrated processes


ITM-CNR

• Inability to have the same concentrationriched byevaporation becausehigh osmoticpressure limitation

RO Limitations

• Membrane and osmoticdistillation• integratedmembrane processes

Advances

•lower thermaldamage•Increase of aroma retention•Less energyconsumption•Lower equipmentcosts

RO Advantages

Advantages on membrane processes for fruitjuices concentration

B.Jiao, A. Cassano, E. Drioli, Journal of Food Engineering 63 (2004) 303.324


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Advantages and disadvantages of MD and OD applied to the concentration of fruit juice

• Production costs higherthan the thermalevaporation• High cost of membrane replacement

Economical aspect• Low investement cost

• New technology thatrequires an evaluation at industrial level, flexibility to be evaluated• Low evaporative capacity(3 l/ m 2h) with a long time of treatment

Technical aspects• Techniques suitable for heat-sensitive products• A 60% of dry matter can be reached in the concentratedproduct• Modularity, easy scale-up• Possibility to treat solutions with high level of suspen dedsolids• Possibility of using modules in series, the same unit c an concentrate several different products• Low temperature• Low operating pressures• No fouling problems, costant permeate flux in time• New technologies based on the use of conventional well- testedmaterials

DisadvatagesAdvantages

B.Jiao, A. Cassano, E. Drioli, Journal of Food Engineering 63 (2004) 303.324


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Membranes applications in brewing industry

After R. Reed, Membrane Technology, 101 (1998), 1998 , 5-8(4)

established (*)recent (**) potential (***)


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Rotating and Vibrating filtration for clarificationof rough beer

L. Fillaudeau et al, Investigation of rotating and vibrating filtration for clarification of rough beer, Journal of Food Engineering 80 (2007) 206–217

Dlatomaceous earth (Kleselguhr)Particles (yeast, colloids)Solutes (fine particles, macromolecules)

Dlatomaceous earth (Kleselguhr)Particles (yeast, colloids)Solutes (fine particles, macromolecules)


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Membrane processes in integrated wine production systems

Reverseosmosis

Microfiltration

Reverse Osmosis + Diafiltration

Reverse Osmosis + NanofiltrationAfter Frank Lipnizki et al., Filtration & Separation, Volume 43, Issue 2, March 2006, 41

MBR(Potential)

5


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� The roadmap has been designed as a 3 step process c haracterized by an intensive collaboration between industrialists and research institutes.

Means

Processsteps

Reconnaissance phase

Mappingphase

Accelerationphase

Objectives

Step 1 Step 2 Step 3

Identification of targets for innovation

Identification of technological paths

to innovation

Implementation of custom action

plans

With the assistance of ALCIMED, setting up of an in tensive collaboration between industrialists and NanoMemPro to structure

the forthcoming European R&D on membranes

The roadmap methodology2006 2007

Mo

du

lesP

rocess

Mem

bran

esS

tart up

drivers

To

pics d

iscussed

Bio reactors Innovative m

embrane based processes in food product

ion and processing

Integrated mem

brane processes

Roadm

ap Fo

od

-O

verview

Affinity m

embranes

Contactors

Strong industry imperatives : 1. Membrane technologies costs are too high, especially in comparison with other competitive technologies. 2. Time is a huge imperative in the food industry. As it is a consumer good industry, membrane technologies need to be developed quickly and implement quickly on production lines.

Development directions : 1. Developments should focus on existing membrane technologies to improve them & on operations that are already run in factories. 2. Sensors or packaging membranes could not impose

today easily as many other techniques do exist, work well and have a low cost of use.

Extern

al con

text

Packaging

Sensors

Mem

brane emulsification and encapsulation

Mo

delin

g


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The common opinion about challenges and needs of membranes in food applications concerned the research development on:

• functionalized membranes – for immobilization of biomolecules, e.g. for the development of membrane

reactors, affinity UF, microstructured multifunctional systems – for creating surfaces able to repulse cells and biomolecules, e.g. to control

biofouling– for preparing intelligent packaging able to control the release of drugs when

necessary and/or to detect the presence of harmful substances

• formulation (microemulsion and encapsulation; need for inorganic membranes with very low pore size and pore size distribution)

• design of integrated membrane processes considering the raw material as well as the consumer demand and acceptance

• integration of biocatalysis with membrane operations• Integrated membrane systems to achieve zero discharge


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The major objective during the last NoE period

To identify case studies of industrial interest and plan common actions to proof the processes robustness by building-up demonstration plants and running long term experiments at industrial infrastructures

� Each of the 22 subjects discussed was therefore tra nslated into a specific framework giving an exhaustive overview of what was told during the workshops.

Roadmap presentationInformation treatment

Subject discussed during workshops

Membrane Modules Process

�

Field of research 1

Field of research 2

Driver for membrane introduction in factories 1

Technological element impacted

Industrial implementation drivers

Not discussed

t

t t t

t t

Short term topic0-5 years

Mid term topic5-10 years

Long term topic>10 years

No timetable specified

GO option:Industrialists consider there is a room for improvement through research

NO GO option:industrialists are not interested in new research nor developments

x

x


� Then, for each workshop, all corresponding subject’ s frameworks were synthesized into a preliminary roadmap.


Indicators measuring participants’ concern on the topics

Modules ProcessMembranesStart up driversTopics discussed

Subject 2

Subject 1

Issue 1

xxx.

..

External context

Industrial drivers facilitating membrane technology implementation in factories

Developments required a specific element of membrane technology

Key facts - non technical - linked to contextual issues: strategy, market

& policy drivers….

Issues & subjects discussed

Strong participation / remarks

Middle participation / remarks

Low participation / remarks

xxx.

..

x t

No Go R&D option mentioned by industrialists

Priority:Short termMid termLong term

ttt

tt t

� Other information was added, from a prospective exe rcise of NanoMemPro core partners on the development of membrane techno logies (summarized in a document entitled “Dreams”). In order to keep infor mation traceable, different colors were used for this contribution (red/pink fo r indicators and yellow/red for drivers)


Modules ProcessMembranesStart up driversTopics discussed

Subject 2

Subject 1

Issue 1

xxx.

..

External context

xxx.

..

x t


Industrial-related academic prospects

t t tLong term topic>10 years

Timingsnot specified


Roadmap presentation Food

Innovative membrane based processes in food product ion and processing (1/3)


�

Bioreactors

Consider membranes and biocatalysts (e.g. enzymes, cells, etc.) all together and develop

generic methods to graft any kind of enzyme or to include them on the material

Increase process control of micro-reactors

Keep biocatalysts active and achieve a good conversion, stability and reproducibility

Target a total integration of many operations in 1 single membrane process

Convince industrialists that have had bad experiences with bioreactors and anticipate the technology fear within industrial conditions (i.e. proof the robustness of the technology by developing a sufficient number of established reference cases so as to convince decision makers of the potential of the

technology)

Achieve 2 different operations with good results for eacht

t t t

t t t

Insist on the cleaning facilitation linked to operations’ merging

Work on costs to push the technology

t

Move from trial-and error to a predictive approach (i.e. modeling both on a bulk and

microenvironment level)

Improve module design

Standardize manufacturing (e.g. dimension, connections, etc. so as to

increase adaptability to various plants)

Better understanding of catalyst included within the membrane material (i.e. structure/function related interactions between biocatalyst and

membrane; effects of microenvironment conditions on kinetics and transport properties)

Work on safe, low energy input, waste minimization, low environment impact properties of the technology


Innovative membrane based processes in food product ion and processing (2/3)


�

Packaging

Contactors

Develop lower cost packaging membranes to compete with existing packaging solutions

Work on membranes able to work in a modified atmosphere, under UV and with antimicrobial protection (for the cheese industry for example)

Use of membrane contactors is already a reality. Possible use on proteins crystallization as a polish step to an operation of filtration

For membrane contactors, a strong action is needed to convince industrialists since competitive technologies are already working well.

t t

t

Develop multifunctional, stimuli responsive (bio) packaging, reusable and/or recyclable

t t

Low cost hydrophobic membranes with increased stability

Use of membrane contactors as a new product formulation and co-products valorization process, including highly

purified water

Use of membrane contactors to achieve highly concentrated liquid food with benefits

in fresh food shelf-life and lower cost for distribution (i.e. use MC as a post treatment

step after RO)

Innovative modules able to face highly concentrated

puree

t t

t

Proof of the suitability of membrane contactors as a new formulation process (e.g. concentrating liquid beverage up to an osmotic pressure able to increase shelf-life of fresh food, valorization of co-products via crystallization, production of highly purified water)

Innovative low cost modules with improved fluid dynamics and

higher membrane surface per unit volume


Sensors

Limited developments required since other sensors technologies work well and have many capacities: on line,

in-situ control…

Affinity membranes

x

Innovative membrane based processes in food product ion and processing (3/3)�

Development of biohybrid membrane systems as biosensors for food applications (e.g. packaging, food safety and quality

testing, etc.)

Functionalized micro structured membranes with controlled organization of functional components Modules with improved properties in

terms of paths and residence time

Development of continuous membrane separation process (instead of chromatographic

operation mode)

Proof of the suitability of affinity membranes for fractionation and purification

Work on large scale applications to facilitate membrane implementation and allow them to substitute ion exchange resins and other competitive technologies, such as preparative chromatography



Integrated membrane processes (1/2)

Membrane Modules

Process

�

Improve pore size distribution

Optimize pores to achieve a more precise fractionation of products in a limited ground surface � work on surface functionalization with proteins or

other compounds

Cope with issues of different texture of fluids treated during pre-concentration

Optimize pre filtration to preserve product texturation and the process continuation

t

Modules with standard properties (e.g. size, connectors, etc.)

Design of new configuration of membrane assembling to intensify processes

Develop innovative manufacturing/ processing lines able to move towards zero

discharge/emission

Integrate bioconversion and bio processing with membrane operations into productive and

separative cycles

t t t

t

Proof the robustness of integrated processes (hybrid membrane systems or together with

other systems) with selected reference cases (juice, milk, wine, production of potable water,

etc.)

t

Process


Integrated membrane processes (2/2)�

Develop efficient cleaning procedures with limited water required and low costs in order to deal with the sterilization issue

Reduce development time to fit with industrial constraints and competitiveness needs

Strong need to have pilot plants to check results

Anticipate the evolution of membrane performance with time

Develop processes that allow meeting new regulations in terms of food safety, quality, waste minimization, environmental impact

Membrane emulsification and encapsulation


�

Inorganic membranes with pore size < 10 nm, uniform pore size distribution, geometric pore

location on the membrane surface, mechanically resistant

Membranes with controlled pore size distribution

Modules with standard properties (e.g. size, connectors, etc.)

Design of new configuration of membrane modules and operation

(e.g. rotating modules)

Modeling of emulsification and encapsulation processes, scalable

processes, processes compatible with aseptic and sterile conditions, high

temperature (for sterilization), cleaning agent

Through understanding of droplet process formation through understanding of process

parameters

t t t

t t

Innovative product formulations (e.g. having low fat content, with nutraceutical

properties, etc.)


Production of uniform micro-emulsions on a large scale (droplet size < 50 nm)t t t

Production of controlled size distribution emulsions and capsules on a large scalet t

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