ABSTRACT
Nomenclature ..................................................................................................................... 462
References .......................................................................................................................... 463
Membrane separations, like liquid food processing technologies, have been around for some
time now, with the dairy industry taking the lead-membrane processes for fractionation of
milk such as cold pasteurization of skim milk (bacterial removal), concentration of casein
micelles from skim milk, and recovery of serum proteins from cheese whey. Today,
membrane-based food processing technologies have extended beyond whey protein recovery,
fruit juice concentration, and cold pasteurization; and depectinization-related processes and
have found new niches in diverse areas of food and postharvest processing [1,2]. Emerging
membrane-based processes, such as dealcoholization of wine (and beer), either with perva-
poration [3] or with reverse osmosis [4], membrane emulsification [5], hydrolysis of lactose
with membrane bioreactor [6], and aroma compound recovery [7-11] from fruit juices or food
or agricultural wastes, have the potential to go mainstream in the near future [1,12-14].
