Minimally processed foods washing

In the food applications mentioned above it is impractical to remove components that could foul the membranes, because these are necessary constituents of the product. In such cases the process is operated under conditions that minimize fouling, and then the fouling that does occur is handled by cleaning in place (CIP). The CIP procedures can include soaking in brine, current reversal and washing with acid, base and nonionic surfactants. 

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