Tecnología de membranas: Ultrafiltración

C. A. Solís, C. A. Vélez, J. S. Ramírez-Navas

Resumen


Las Tecnologías de Membranas TM tienen granincidencia 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 clarificación 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.


Palabras clave


Tecnologías de membrana, ultrafiltración, separación, proteínas del lactosuero

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Referencias


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DOI: http://dx.doi.org/10.31908/19098367.3546

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