Concentrated food systems for sustainable membrane-based fractionation processes

对工业食品加工的可持续性和环境影响的日益关注反对创造高价值食品成分的新挑战，同时使用更少的不可再生能源，更少的饮用水，以及最大限度地减少产品损失和浪费。以牛奶为基础的蛋白质成分已经商业化了几十年，在工业规模上制备纯化形式的大多数单个牛奶蛋白的技术选择是可行的。然而，所有这些方法目前都需要使用一些化学物质，但最重要的是，它们依赖于大量的水进行稀释和/或滤除，以达到所需的蛋白质纯度。如今，乳制品加工商越来越多地通过反渗透（RO）预浓缩乳制品流体，以降低运输成本，减少下游加工所涉及的体积。虽然预浓缩降低了总体环境影响，但浓缩食品系统的物理化学和功能特性在很大程度上得到了改变。

The growing concern about sustainability and environmental impact of industrial food processing opposes new challenges to create high-value food ingredients while using less non-renewable energy, less drinking water, and also, minimizing products losses & waste. Milk-based protein ingredients have been commercialized for decades and technological options to prepare most of individual milk protein in purified form at industrial scale are available. However, all of these approaches are currently requiring the use of some chemicals, but most importantly, they rely on large amounts of water for dilution and/or diafiltration in order to reach the desired degree of protein purity. Nowadays, dairy processors are increasingly pre-concentrating dairy fluids by reverse osmosis (RO) to decrease transportation costs and reduce the volumes involved in downstream processing. While pre-concentration decreases the overall environmental impact, physicochemical and functional properties of concentrated food systems are largely modified.