Filtration

Membrane filtration and microfiltration for special liquid separation.

Filtration: Reverse osmosis (RO), nano-, ultra-, and microfiltration are used for special liquid separation requirements where liquid components must be separated or solids content increased without product reduction.

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FILTRATION TECHNOLOGY
Cross-flow membrane filtration technology is rapidly gaining global acceptance as an important stage in the manufacturing of the process lines in the food, dairy, pharmaceutical/ biotechnology and starch and sweetener industries. The ability to produce very specific separations at low or ambient temperatures with no phase change can, in many applications, make membrane filtration a much more cost-effective solution than more conventional methods, such as rotary vacuum filtration or filter presses. Membrane filtration is a pressure driven technology with pore sizes weight ranging from 100 molecular to 5 microns. Membrane filtration technologies include:

Reverse Osmosis (RO)
Reverse Osmosis is a high pressure, energy-efficient means of de-watering process streams, concentration of low molecular weight compounds or clean-up of waste effluents. Common applications include pre-concentration of dairy or food streams prior to evaporation, polishing of evaporator condensate, and purification of process water.

Nanofiltration (NF)
Nanofiltration is a unique filtration process in-between UF and RO designed to achieve specific separations of low molecular weight compounds, such as sugars from dissolved minerals and salts. Typical applications include de-ashing of dairy products, recovery of hydrolyzed proteins, concentration of sugars and purification of soluble dyes and pigments.

Ultrafiltration (UF) Ultrafiltration is a selective separation step used to both concentrate and purify medium to high molecular weight components, such as plant and dairy proteins, carbohydrates and enzymes. Common areas of application are whey protein concentration, gelatin de-ashing and concentration, and clarification of fruit juices.

Microfiltration (MF) Microfiltration is a low pressure means of separating large molecular weight suspended or colloidal compounds from dissolved solids. Applications include cell harvesting from fermentation broths, fractionation of milk proteins, corn syrup clarification and CIP chemical recovery.

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