This document discusses three membrane-based separation processes: nanofiltration, membrane emulsification, and nanoencapsulation. It provides details on each process such as operating principles, pore sizes, applications, advantages, and disadvantages. Nanofiltration is between ultrafiltration and reverse osmosis used for softening and purifying water and fluids. Membrane emulsification uses microporous membranes to directly produce single or multiple emulsions with controlled droplet sizes. Nanoencapsulation packages nanoparticles within a shell or matrix 1-1000 nm in size to isolate, protect, and deliver active ingredients in applications like foods and nutraceuticals.

3. • Nanofiltration : a process between ultrafiltration and
reverse osmosis
• Nanofiltration is a pressure driven cross flow
separation process
• Also referred as membrane softening
• Pore size of nanofiltration membrane ranges
between 1-10 μm , made up of polymer thin film

4. Applications:
 Water softening
 Waste water treatment
 Vegetable oil processing
 Beverage
 Dairy (cheese whey recovery)
 Sugar industry
Advantages:
 Works on lower pressure than RO
and so required less energy
 Removes toxic heavy metals
 Soften hard water
Disadvantages:
 Main disadvantage is the cost and
maintenance of the membrane
 Nanofiltration membranes are
expensive part of the process

6. • Membrane emulsification (ME) is a relatively novel technique for
producing all types of single and multiple emulsions
• The dispersed phase is forced through the pores of a
microporous membrane directly into the continuous phase.
• Emulsified droplets are formed and detached at the end of the pores
with a drop-by-drop mechanism
• distinguishing feature is that the resulting droplet size is controlled
primarily by the choice of the membrane and not by the generation
of turbulent droplet break-up

7. Advantages:
 Enables one to obtain very fine
emulsions of controlled droplet
sizes and narrow droplet size
distributions
 Successful emulsification can be
carried out with much less
consumption of emulsifier and
energy,
 and because of the lowered shear
stress effect, membrane
emulsification allows the use of
shear-sensitive ingredients, such
as starch and proteins
Disadvantages:
 A major limiting factor of
Membrane Emulsification is the
low dispersed phase flux

9. • Nanoencapsulation is defined as the technology of packaging
nanoparticles of solid, liquid, or gas, also known as the core or
active, within a secondary material, named as the matrix or shell,
to form nanocapsules
• The core contains the active ingredient (e.g., drugs, perfumes,
biocides, vitamins, etc.
• shell isolates and protects the core from the surrounding
environment
• Nanocapsules may range from 1 to 1,000 nm in size and they
have a multitude of different shapes, depending on the material

10. Application:
• Food additions and food
enhancements such as Omega-3
fatty acid additions to bread that do
not alter taste
• Increasing shelf life and stability of
products like vitamin
• Used as nano-food additives
• encapsulation of essential oils into
nanometric delivery systems for
incorporation into fruit juices, in
order to enhance their
antimicrobial activity
• Tip-Top, a leading bakery in West
Australia, has incorporated
nanocapsules containing tuna fish
oil in their bread products. These
nanocapsules break open only
when they reach the stomach,
avoiding the unpleasant taste of
fish oil

11. Advantages:
 Mask the undesirable taste
 Enhance bioavailability
 Better dispersion of insoluble
additives without need for
surfactant or emulsifier
 Extend the shelf life of product
 Reduce the oxidation

12. REFRENCES
• http://www.sciencedirect.com/science/article/pii/S02608
77408005700
• http://www.sciencedirect.com/science/article/pii/S09242
24414001356
• http://www.azonano.com/article.aspx?ArticleID=1875