In conventional microfiltration, the membrane pores get blocked by particles, which decreases the performance. By using shear induced diffusion (SID) we make particles move away from the pores, and circumvent this issue. We can even use pores that are much larger than the particles and remove considerable amounts of the feed solution at low energy usage.
In this thesis a computer model is developed that describes this particle movement (SID), and it is successfully validated experimentally. The model is used to evaluate the effect of process conditions and to design the porous region. It was found that a sieve with a few very well positioned pores could be a promising alternative for large conventional membrane modules. Last but not least, an experimental study with dairy cream confirmed that the underlying principles of this innovative separation method could also be applied to a complex food product with great practical relevance.