Membrane technology product quality

Krupp Uhde (KU) know-how and technology is based on extensive experience in chlorine production and provides clients with short shutdown periods for the conversion of chlorine plants to membrane technology, low-energy consumption and includes special technologies for higher chlorine quality and hydrogen-free production. 

Enzymatic reactions are commonly observed or practiced in various kinds of food and biotechnology products. With the goals of reducing operating costs and improving product quality, a number of enzyme immobilization techniques have been developed in recent decades [Woodward, 1985]. The availability of robust membranes, particularly porous inorganic membranes, has improved the enzyme immobilization technology. One type of membrane bioieactors immobilizes enzyme in the membrane pores by dead-end filtration of the enzyme solution. 

Both retentate and permeate from membrane separation techniques have become important starting materials in producing novel products and ingredients from milk of unique functional properties and organoleptic quality. Henning et al. [7] enumerated the current and new applications of membrane technologies in the dairy industry, which include... 

Practically, there is a lot of opportunities for membrane separation processes in all areas of the modern industry. The most interesting developments for industrial membrane technologies are related to the possibility of integrating various membrane operations in the same industrial cycle, with overall important benefits in terms of product quality, plant compactness. 

Bourbigot M.M., Cote P., Agbekodo K. (1993), Nanofiltration An advanced process for the production of high quality drinking water, Proc. of AWWA Membrane Technology Conf., Baltimore, Aug 93, 207-211. 

Membrane technology is still developing, with more and more applications being found in food processing. Applications of conventional membranes, such as MF, UF, and reverse osmosis, can currently be considered standard unit operations, which are being implemented in many cases. Currently, the focus of this technology for the food industry is to produce membranes more suitable to a particular process and product or even to improve the quality of existing products [5]. 

Impurities in brine affect electrode reaction kinetics, cell performance, the condition of some cell components, and product quality. Treatment of brine to remove these impurities has always been an essential and economically significant part of chlor-alkali technology. The brine system typically has accounted for 15% or more of the total capital cost of a plant and 5-7% of its operating cost. The adoption of membrane cells has made brine specifications more stringent and increased the complexity and eost of the treatment process. Brine purification therefore is vital to good electrolyzer performance. This section considers the effects of various impurities in all types of electrolyzer and the fundamentals of the techniques used for their control. Section 7.5 covers the practical details of the various brine purification operations. 

The diaphragm may be replaced by a cation exchange membrane which is suitable for high concentrated hydrochloric acid like Nafion (DuPont, perfluorosulfonic acid polymer, PFSA, see entry Chlorine and Caustic Technology, Membrane Cell Process ). This membrane has almost no usual porosity and is nearly exclusively permeable for ions including a hydration shell of some water molecules. Thus, product quality is significantly increased, process operation can be simplified, and cell voltage is reduced by about 0.3 V [1, 6]. However, the mechanical durability... 

---