Filtration+Separation March 2007
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The hygiene debate is always simmering, especially in the food and beverage industries. When an industry is – understandably – as consumer led as this one, any problems mean that talk turns inevitably turns towards standards and ask how things can be improved. As this issue is focused on filtration in the food and beverage industries, our cover story looks at hygiene and the growth in the organic market, and asks how the filtration industry is reacting to such changes, especially with an eye to the design of the equipment used.
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The food and beverage focus continues with articles looking at innovation in the final step before bottling; a review of hybrid membranes; and a general market overview and technology review for those new to the food and beverage filtration sector. Elsewhere our case studies look at the applications of the cross flow filtration system – looking at improving wine clarification yet still meeting the strict criteria of the wine buff; and how the process helped to improve the taste and popularity of a Chinese beer. One news item in particular caught my attention this month – the death of Pall’s former president, Abraham Krasnoff. Working in the industry since 1951, he saw the growth of the company from 20 people to its present dominance, and the leap in technologies and usage that accompanied that market expansion. Seeing how demanding consumers are pushing for finer, cleaner filtration and higher standards in almost every aspect of food and beverage production, as well as air quality, water purity and other mass market products, we must wonder what changes – both in technologies and in industry – the next 50 to 60 years will bring, and who we will be remembering for their efforts to improve our lives yet further. Regards,
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