FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ULTRAFILTRATION
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
A pressure-driven membrane process similar to reverse osmosis but using a more open membrane-pore size is 10 to the minus3 - 0.5 um. It allows inorganic salts and small molecules to pass through with the water and holds back only the larger molecules. Used to separate materials on the basis of molecular size and shape, whereas reverse osmosis is used for water removal, i.e. concentration.
a membrane process that filters out or separates particles of extremely small size (0.02-0.2 microns), including proteins, gums, glucose, and pigments; filtration through an
extremely fine filter
