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Review

Sustainable Treatment of Food Industry Wastewater Using Membrane Technology: A Short Review

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Sanitary Environmental Engineering Division (SEED), Department of Civil Engineering, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy
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Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
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Research Institute for Flexible Materials, School of Textiles and Design, Heriot-Watt University, Galashiels TD1 3HF, UK
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Center for Membranes and Advanced Water Technology (CMAT), Department of Chemical Engineering, Khalifa University of Science and Technology, Abu Dhabi 127788, United Arab Emirates
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Institute of Eco-Chongming, School of Ecological and Environmental Sciences, East China Normal University, Shanghai 200241, China
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Hubei Provincial Engineering Laboratory for Clean Production and High Value Utilization of Bio-Based Textile Materials, Wuhan Textile University, Wuhan 430200, China
*
Author to whom correspondence should be addressed.
Academic Editor: Jesus Gonzalez-Lopez
Water 2021, 13(23), 3450; https://doi.org/10.3390/w13233450
Received: 19 October 2021 / Revised: 30 November 2021 / Accepted: 2 December 2021 / Published: 5 December 2021
Water is needed for food processing facilities to carry out a number of tasks, including moving goods, washing, processing, and cleaning operations. This causes them to produce wastewater effluent, and they are typically undesirable since it contains a high volume of suspended solids, bacteria, dyestuffs, salts, oils, fats, chemical oxygen demand and biological oxygen demand. Therefore, treatment of food industry wastewater effluent is critical in improving process conditions, socio-economic benefits and our environmental. This short review summarizes the role of available membrane technologies that have been employed for food wastewater treatment and analyse their performance. Particularly, electrospun nanofiber membrane technology is revealed as an emerging membrane science and technology area producing materials of increasing performance and effectiveness in treating wastewater. This review reveals the challenges and perspectives that will assist in treating the food industry wastewater by developing novel membrane technologies. View Full-Text
Keywords: food industry wastewater; membrane processes; electrospun nanofiber membranes; fouling food industry wastewater; membrane processes; electrospun nanofiber membranes; fouling
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MDPI and ACS Style

Pervez, M.N.; Mishu, M.R.; Stylios, G.K.; Hasan, S.W.; Zhao, Y.; Cai, Y.; Zarra, T.; Belgiorno, V.; Naddeo, V. Sustainable Treatment of Food Industry Wastewater Using Membrane Technology: A Short Review. Water 2021, 13, 3450. https://doi.org/10.3390/w13233450

AMA Style

Pervez MN, Mishu MR, Stylios GK, Hasan SW, Zhao Y, Cai Y, Zarra T, Belgiorno V, Naddeo V. Sustainable Treatment of Food Industry Wastewater Using Membrane Technology: A Short Review. Water. 2021; 13(23):3450. https://doi.org/10.3390/w13233450

Chicago/Turabian Style

Pervez, Md. N., Monira R. Mishu, George K. Stylios, Shadi W. Hasan, Yaping Zhao, Yingjie Cai, Tiziano Zarra, Vincenzo Belgiorno, and Vincenzo Naddeo. 2021. "Sustainable Treatment of Food Industry Wastewater Using Membrane Technology: A Short Review" Water 13, no. 23: 3450. https://doi.org/10.3390/w13233450

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