ABSTRACT
This chapter gives in detail information about membrane processing and its types, such as microfiltration, ultrafiltration, nanofiltration, reverse osmosis, pervaporation, and electrodialysis and their modules, along with every kind of membrane mechanism and its principles, generation types, various pressure-driven membranes, pore sizes, and recent recovery of proteins from the waste stream from the food industries. Membrane technology made excellent recovery of the proteins from the waste stream. It increased the purification, concentration, and yield of the other components, such as betalains, carotenoids, and organic, volatile compounds. Membrane processing has been the primary tool used in the food industries for more than 50 years; that uses pressure, ions driven membranes for the separation such as desalination and brackish water. Most importantly, various factors affecting the membrane functions are also discussed, including its advantages and applications in the juice and beverages industries and some applications in removing bacteria. There are integrated membrane processes that combine two or more membranes for protein recovery were also discussed.
