Membrane technology: Ultrafiltration
Membrane Techno logies MT has a great impact on the development of new and better products, on the conservation of the environment, on the paint industry and medicine, among others. In the food industry MT are applied in a variety of areas, for example, in seawater desalination, wastewater treatment...
- Autores:
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Universidad Católica de Pereira
- Repositorio:
- Repositorio Institucional - RIBUC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.ucp.edu.co:10785/9705
- Acceso en línea:
- https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/35
http://hdl.handle.net/10785/9705
- Palabra clave:
- Rights
- openAccess
- License
- Derechos de autor 2018 Entre Ciencia e Ingeniería
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Membrane technology: Ultrafiltration |
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Tecnología de membranas: Ultrafiltración |
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Tecnologia de membrana: Ultrafiltração |
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Membrane technology: Ultrafiltration |
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Membrane technology: Ultrafiltration |
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Membrane technology: Ultrafiltration |
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Membrane technology: Ultrafiltration |
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Membrane technology: Ultrafiltration |
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Membrane technology: Ultrafiltration |
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Membrane technology: Ultrafiltration |
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Membrane Techno logies MT has a great impact on the development of new and better products, on the conservation of the environment, on the paint industry and medicine, among others. In the food industry MT are applied in a variety of areas, for example, in seawater desalination, wastewater treatment and juice clarifi cation. In the case of dairy products, it has been used in the production of new derivatives, as in the case of whey proteins or lactose. In the present review, the use of Ultrafi ltration (UF) was studied. A special emphasis is placed on the dairy industry, which outlines the growing boom of MT, thanks to the fact that it allows the retention and separation of particles, is environmentally friendly and allows the development of new foods. Finally, it is essential to continue searching for alternatives to control the clogging of the membranes, extending the useful life of these materials, since it is the phenomenon that aff ects them the most. |
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2018 |
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2018-11-01 |
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2022-06-01T19:08:17Z |
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2022-06-01T19:08:17Z |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/35 10.31908/19098367.3546 |
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http://hdl.handle.net/10785/9705 |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/35 http://hdl.handle.net/10785/9705 |
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10.31908/19098367.3546 |
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spa |
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spa |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/35/28 https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/35/1132 |
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Derechos de autor 2018 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES |
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https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES |
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Universidad Católica de Pereira |
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Entre ciencia e ingeniería; Vol 11 No 22 (2017); 26-36 |
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Entre Ciencia e Ingeniería; Vol. 11 Núm. 22 (2017); 26-36 |
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Entre ciencia e ingeniería; v. 11 n. 22 (2017); 26-36 |
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2539-4169 1909-8367 |
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2022-06-01T19:08:17Z2022-06-01T19:08:17Z2018-11-01https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/3510.31908/19098367.3546http://hdl.handle.net/10785/9705Membrane Techno logies MT has a great impact on the development of new and better products, on the conservation of the environment, on the paint industry and medicine, among others. In the food industry MT are applied in a variety of areas, for example, in seawater desalination, wastewater treatment and juice clarifi cation. In the case of dairy products, it has been used in the production of new derivatives, as in the case of whey proteins or lactose. In the present review, the use of Ultrafi ltration (UF) was studied. A special emphasis is placed on the dairy industry, which outlines the growing boom of MT, thanks to the fact that it allows the retention and separation of particles, is environmentally friendly and allows the development of new foods. Finally, it is essential to continue searching for alternatives to control the clogging of the membranes, extending the useful life of these materials, since it is the phenomenon that aff ects them the most.Las Tecnologías de Membranas TM tienen gran incidencia en el desarrollo de nuevos y mejores productos, en la conservación del medio ambiente, en la industria de pinturas y la medicina, entre otros. En la industria de los alimentos las TM se aplican en diversas áreas, por ejemplo, en la desalinización de agua de mar, en el tratamiento de aguas residuales y en la clarifi cación de jugos. En el caso de los lácteos, se la ha empleado en la producción de nuevos derivados, como es el caso de las proteínas del lactosuero o la lactosa. En la presente revisión, se estudió el uso de la Ultrafi ltración UF. Se hace un especial énfasis en la industria láctea, donde se esboza el creciente auge de las TM, gracias a que permite la retención y separación de partículas, a que es amigable con el medio ambiente y a que permite el desarrollo de nuevos alimentos. Finalmente es indispensable continuar buscando alternativas para controlar la colmatación de las membranas, logrando extender la vida útil de estos materiales, ya que es el fenómeno que más las afecta.As Tecnologias de Membranas TM têm uma grande incidência no desenvolvimento de produtos novos e melhores, na conservação do meio ambiente, na indústria de tintas e medicamentos, entre outros. Na indústria alimentar, as TM são aplicadas em diversas áreas, por exemplo, na dessalinização da água do mar, no tratamento de águas residuais e na clarifi cação de sucos. No caso dos produtos lácteos, tem sido utilizado na produção de novos derivados, como no caso das proteínas do soro lácteo ou da lactose. Na presente revisão, foi estudado o uso de Ultrafi ltração UF. É dada especial ênfase na indústria láctea, onde se esboça o crescente auge das TM, graças ao fato de que permite a retenção e separação de partículas, por ser ambientalmente amigável e por permitir o desenvolvimento de novos alimentos. Finalmente, é indispensável continuar buscando alternativas para controlar a colmatação das membranas, estendendo a vida útil desses materiais, pois é o fenômeno que mais os afeta.application/pdfapplication/xmlspaUniversidad Católica de Pereirahttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/35/28https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/35/1132Derechos de autor 2018 Entre Ciencia e Ingenieríahttps://creativecommons.org/licenses/by-nc/4.0/deed.es_EShttps://creativecommons.org/licenses/by-nc/4.0/deed.es_ESinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Entre ciencia e ingeniería; Vol 11 No 22 (2017); 26-36Entre Ciencia e Ingeniería; Vol. 11 Núm. 22 (2017); 26-36Entre ciencia e ingeniería; v. 11 n. 22 (2017); 26-362539-41691909-8367Membrane technology: UltrafiltrationTecnología de membranas: UltrafiltraciónTecnologia de membrana: UltrafiltraçãoArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionSolís-Carvajal, Carlos AndrésVélez Pasos, Carlos AntonioRamírez-Navas, Juan SebastiánPublication10785/9705oai:repositorio.ucp.edu.co:10785/97052025-01-27 19:00:10.053https://creativecommons.org/licenses/by-nc/4.0/deed.es_ESDerechos de autor 2018 Entre Ciencia e Ingenieríametadata.onlyhttps://repositorio.ucp.edu.coRepositorio Institucional de la Universidad Católica de Pereira - RIBUCbdigital@metabiblioteca.com |