InterPore2025

Invited Speaker - Karin Schroen

Karin Schroen Wageningen University, The Netherlands

Title: Membrane filtration revisited Abstract: Membrane filtration processes are well known for their successful application in food. It may therefore come as a surprise that the mechanistic understand of what is underlying filtration is not that well understood, especially not when components are used that are typical for food production. These component are flexible and deformable and behave rather different from hard particles.  In the presentation, results obtained with microfluidic devices will be showcased. Various model membranes were investigated, and amongst others the shape of the pores were varied, as well as the mode of operation (dead end versus cross flow). The main conclusion was that when using solid particles that were typically 10 time smaller than the pore, pore blocking is a function of the entrance angle of the pore. When using flexible larger particles, the behavior is even more complex, with deswelling as well as deformation playing a role. Last but not least, porous labyrinths will be presented that show that removal of one liquid with another (as would need to happen during clearing) is far from trivial. In summary, the presentation will give you a different view of what is underlying membrane filtration. Currently we are in the process of using these insights to improve current processes.  Bio: Karin Schroën is a full professor in food microtechnology at Wageningen University, and membrane processes for food at Twente University, both in the Netherlands. She investigates fast processes at very small scale and is interested in separating food ingredients and making small structures (droplets, bubbles etc.). She tries to understand these processes using microfluidic techniques to elucidate specific aspects, and translate this knowledge to large(r) scale processes as used in food and food ingredient production.