What are advantage of ultrafiltration in Dairy and Beverage Industry?
Ultra filtration (UF) is a selective separation step used to concentrate and purify medium to large molecular weight components like proteins, carbohydrates and enzymes in vegetables and milk. UF is a pressure controlled cleaning process that uses ultrafine membrane media to separate particles from soluble compounds.
Ultra-filtration in Dairy Industry
In the dairy industry, ultra filtration is used for a variety of purposes, including:
Cheese milk protein standardization, cream cheese production, proteinconcentration, permeate decalcification, and milk lactose reduction. In particular, UF allows small lactose, water; mineral and vitamin molecules to cross the membrane, and large protein and fat molecules (an important component of cheese making) are retained and concentrated.
Ultra-filtration in Beverage Industry
In the beverage industry, UF is used to improve product output and quality. The UF system removes proteins, suspended colloids, polyphone compounds, starches, pectin’s and microorganisms from natural juices, providing a stable, superbly clear juice permeate that is stable after long-term storage. UF is commonly used for product enrichment (i.e. solvent removal) in bio-processing. Concentration of cell-free fermented broth containing complex biological compounds such as monoclonal antibodies,Bio molecule/product recovery from very dilute solutions are achieved through UF.
UF applications include
1: Enrichment of proteins (enzymes, milk proteins, and egg whites), starch, and pectin;
2: Clarification/stabilization of fruit juice and wine (removal of cloud components);
3: Removal of cell debris and bacteria from beer.
4: Removal of polysaccharides, proteins and colloidal impurities in sugar production.
5: Sterilization filtration of bio pharmacy (removal of bacteria and viruses).
Increased use in the dairy industry, improved membrane filtration technology, increased demand for premium products, and legal restrictions on water safety and filtration are all factors driving market growth.
Other filtration techniques:
In addition to the UF, the dairy industry uses three membrane filtration processes: microfiltration (MF), Nano-filtration (NF), and reverse osmosis (RO).
RO is the densest membrane process in liquid separation. It concentrates all solids and only water can pass through the membrane. All dissolved and suspended substances will be rejected.
NF separates many minerals from the liquid, allowing only the liquid and certain monovalent ions to pass through the membrane.
The UF membrane separates the feed (such as skim milk) into two streams. This allows water, dissolved salts, lacto-bionic acid, and acids to pass through the filter in directions, retaining (and thus concentrating) protein and fat.
Other uses of UF
UF is also used to recover components for recycling, as in the case of oily wastewater from the animal/vegetable fat industry.
Hydrophilic UF membranes (e.g., polyacrylonitrile [PAN] and polyether sulfones [PES]) replace hydrophobic membranes (e.g., polyvinylidene fluoride [PVDF]) that are contaminated with oil and lose flux.The membrane is permeable to free (soluble) oil, but the oil droplets are completely retained by the UF membrane. UF permeate from a highly stable emulsified feed stream can be drained into an urban sewage system. The amount of oil recovered is less than 5% of the original amount of waste. The Industrial UF is primarily designed for wastewater treatment to remove particles and macromolecular substances.
Other areas of applications include:
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