The Membrane Technology Forum, taking place June 10 to 12 at the Doubltree in St. Paul and presented by Dairy Foods and the American Dairy Products Institute, will offer dynamic technical sessions that are catered to the latest trends and topics in the membrane technology sector. Industry experts will be presenting to you new ideas and data informed solutions to help your company grow with the constantly evolving trends in membrane technology.
In addition to several hours of dedicated networking, this year's event will feature several non-dairy breakout sessions.
These sessions include on Tuesday, June 11:
Advancements in Forward Osmosis Technologies for Processing Fruit Juice, Coffee, and Beer
Porifera’s PFO products are ideally suited for concentrating streams with high osmotic pressures and suspended solids in both waste and food and beverage applications, such as fruit juice, coffee, and beer. Porifera’s innovations include a new high flux, high selectivity forward osmosis (FO) membrane combined with a new element design for FO processing. The advantages of Porifera’s PFO technology include low head-loss, reduced footprint, and both co-current and counter-current processing. Porifera has also developed FO membrane systems with draw recovery for high osmotic pressure processing, competing with thermal evaporators. This talk will provide the latest information on Porifera's PFO technology and for the first time provide details about Porifera’s new PFO200 module, designed for improved cleanability, drainability, and even lower head loss suitable for processing highly viscous products.
Speaker: Jennifer Klare, Senior Director of Applications, Porifera
Updated Production of Low-Alcohol Beverages using RO/NF Technology
Low alcohol beverages are typically produced by taking full-strength beer then processing using a thermal process to remove the alcohol. To reduce the heat vacuum evaporation is used; however, the beer is still heated which can alter the organoleptic properties of the beverage. Other techniques such as low sugar content grains or limited fermentation can produce low alcohol beverages, but the limited or no fermentation does not allow the taste and nutritional value to fully develop. Maintaining the organoleptic properties of the original full-strength fully fermented beverage is desired. The use of membranes that operate at relatively low pressure and temperature to maintain the flavor profile can accomplish this goal. This paper looks at different membranes that can be used to produce low alcohol beverages and will present new pilot test studies which have recently been completed in 2024.
Speaker: Alan Franks, Engineering Manager, Hydranautics, a NITTO Co.
Membrane Processes in Food Protein Production: a Sustainable Future
The predicted growth in the human population, combined with other global sustainability and environmental challenges, has put new demands on the methodology for production of food products. We need to develop innovative techniques and processes for increased global protein production from a variety of alternative sources. This presentation will provide an overview of how membrane technology, either as standalone units or in synergy with other separation solutions, can be implemented with focus on sustainable alternative protein production. Examples will show the importance of supporting industrial partners in developing separation solutions from lab to commercial scale.
Speaker: Gary Lloyd, Business Manager, Global Sales and Strategic Marketing, Membrane Technology, Alfa Laval Nakskov A/S
To register or learn more, visit here.
