Fouling-Resistant Inorganic MF Membrane for Improved Food and Beverage Processing

Recipient Organization
CERAMEM CORPORATION
12 CLEMATIS AVENUE
WALTHAM,MA 02453

Performing Department
(N/A)

Non Technical Summary
Membrane filtration is used in the processing of food, beverage, and dairy streams. However, the complexity of many of these streams leads to fouling of the membrane that reduces flow through the filter, making the process more expensive. The goal of this project is to develop a novel membrane filter that is more resistant to fouling than current products, making membrane filtration more economic in current applications and viable in additional applications.

Animal Health Component

100%

Research Effort Categories

Basic

(N/A)

Applied

100%

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	5010	1000	100%

Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
5010 - Food;

Field Of Science
1000 - Biochemistry and biophysics;

Keywords

Goals / Objectives
The objectives of this Phase I SBIR project are to 1) demonstrate the feasibility of producing a novel ceramic membrane with a uniform, desired pore shape, and 2) demonstrate that by specifically controlling the pore shape, the novel membrane is not as prone to fouling as membrane created via the traditional routes. The anticipated successful achievement of the technical objectives laid out in the project description will lead to a MF membrane with twice the sustainable process flux of current state of the art ceramic membranes. If combined with CeraMem's patented large surface area monolith supports, the potential exists to create the novel membranes at half the cost of competitors' ceramic membranes. Such a membrane would have widespread commercial applications in food, beverage, and dairy processing.

Project Methods
In Phase I, CeraMem will develop the novel membranes on small, lab-scale supports. The membranes will be characterized using standard membrane quality control tests, and the membrane pore shapes will be directly observed using optical and electron microscopy. After achieving the desired membrane structure, CeraMem will evaluate the performance of the membranes on samples of real process streams, namely beer bottoms and unfiltered craft beer. The performance of the developmental membranes will be compared to that of traditional membranes produced by CeraMem and other membrane manufacturers to measure the degree of success at meeting the program objectives.

Progress 06/15/07 to 02/14/08

Outputs
OUTPUTS: Outputs of this Phase I SBIR project include the research and development of a new type of ceramic membrane that resists fouling via pore plugging. This project produced prototype membrane products that were tested for beer bottom recovery. Following the conclusion of the Phase I project, the IP generated in this project, along with the other assets of CeraMem Corp. were purchased by HPD, LLC., a subsidiary of Veolia Water Solutions & Technologies. HPD has the right to further disseminate the results of this project, if desired. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: The target audience of these Phase I efforts are the individuals or organizations that are end-users of solid/liquid separation technologies (membranes or other) in the food, beverage, and dairy industries. This audience is faced with particularly challenging processes that this technolgy improvment addresses. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
The primary outcome/impact of this project was the development of a new method of fabricating ceramic membrane microfiltration membranes. This improved method of fabrication can be incorporated into CeraMem's manufacturing methods to increase the productivity and cost effectiveness of membrane processes. CeraMem was also able to learn specific details relating membrane properties to performance in processes to recover beer from fermentation tank bottoms. These outcomes can be employed to advance separation processes in a number of food and beverage applications, saving energy and reducing costs to the industry.

Publications

No publications reported this period