Investigate pervaporation, membrane technology.

Researchers at Lund University (Department of Food Engineering, Box 124, S-221 00 Lund, Sweden) are exploring membrane technology on a variety of fronts. Their research is focused on reverse osmosis, nanofiltration, ultrafiltration, cross-flow microfiltration and pervaporation. Their work includes fundamental as well as applied research.

On one front, recovering aromas for fruit juices using pervaporation technology has proven to be an interesting technique. The aim of research at Lund is to optimize and scale up the pervaporation process. Basic studies concerning transport properties in multicomponent aroma systems are being performed. The technique is not yet commercially viable. Economic evaluations, sensory evaluations and other studies still have to be undertaken.

During the production of concentrated apple juices, both physical and chemical losses of aromas occur, mainly due to evaporation. Pervaporation is a membrane separation technique that scientists are using to recover apple juice aromas from apple juice. The recovered aromas can then be fed back to the final product, whose sensory quality is improved.

Scientists also are undertaking basic research on the transport properties of ultrafiltration (UF) membranes as well as on the characterization and fouling of polymeric membranes. And their crossflow microfiltration research entails developing methods for characterizing ceramic membranes.

Investigators are carrying out applied research and process development for the recovery of valuable substances, as well as for fractionation, concentration and purification purposes. Examples of current projects include the purification of cleaning solutions by membrane separation technology and the treatment of polluted raw water using ultrafiltration and nanofiltration techniques.

Further information. Gun Tragardh or Jenny Olsson; phone: [phone]; fax: [phone]; email: [e-mail].