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

Juremont now exclusive Barry Callebaut agent

Juremont has won the exclusive Australian agency to supply Barry Callebaut cocoa powder, butter...

GEA's NZ test lab reaps benefits for customers

A new in-house test laboratory at GEA's facility in Hamilton, New Zealand, will enable...

Innovation to feature at chocolate industry trade fair

Innovations in the chocolate industry are made possible by the highly flexible production lines...


  • All content Copyright © 2016 Westwick-Farrow Pty Ltd