Get more out of your winery sludge

By FoodProcessing Staff
Friday, 15 February, 2013


Ever wondered what to do with your winery sludge? If so, tune into the ISEKI Food Association’s (IFA) webinar, Reutilization of food waste: Ultrafiltration for the fractionation of winery sludge phenols, on 18 February.  The webinar will present a recent study dealing with the fractionation of several phenolic compounds using ultrafiltration (UF).

In the study, a hydro-ethanolic mixture was extracted from winery sludge and two phenolic-rich samples (a concentrated and a diluted) were processed with different membranes and transmembrane pressures (TMPs) in a cross-flow UF apparatus, under constant temperature and circulation flux. UF monitoring was conducted by determining permeate and relative flux values, permeability as well as retention percentages of pectin, reducing and non-reducing sugars, hydroxycinnamic acid derivatives, o-diphenols, flavonols, polymeric and monomeric anthocyanins.

Charis M Galanakis, of Galanakis Laboratories, will present the seminar. More information on the webinar is available here.

Related News

QUT researchers develop disease-resistant bananas

A team of QUT researchers developed and grew genetically modified Cavendish bananas that were...

New production line for company manufacturing 60 million tonnes of cheese a year

GEA will take just three months to install and commission an extension to one of BMI's three...

Challenging climate change with beer

Scottish-based brewery Brewdog has launched a protest beer which aims to 'shake the world by...


  • All content Copyright © 2017 Westwick-Farrow Pty Ltd