|
| Brand Name: | HJW |
| MOQ: | 1set |
| Price: | US$29200~US$29500 |
| Payment Terms: | L/C,D/P,T/T,Western Union |
| Supply Ability: | >300sets/month |
I.Overview
Ultrafiltration (UF) technology is mainly used in the food and beverage industry for separation, concentration, clarification and sterilization, with the core value of improving product quality, reducing energy consumption and realizing ingredient recovery. Reasonable selection of membrane pore size, material and process combination is the key. Main Application Scenarios
II.Typical process flow
Fruit juice clarification (apple juice as an example) :
Raw fruit juice → pretreatment (enzymolysis/centrifugation) → ultrafiltration (50~100 kDa) → pasteurization → aseptic filling
Whey Protein Concentration :
Whey wastewater → pretreatment (degreasing/pH-adjustment) → ultrafiltration (10~30 kDa) → dialysis filtration (DF) → spray drying → protein powder
Beer cold sterilization :
Beer after fermentation → pre-filtration (diatomaceous earth) → ultrafiltration (0.45 μm) → filling
III.Main Application Scenarios
| Industry | Application Cases | Function | ||||||
| Dairy Products | Concentration of whey protein, sterilization of skim milk | Recover proteins, remove bacteria/spores | ||||||
| Fruit Juice | Clarification of apple juice, orange juice | Replace diatomaceous earth filtration, improve light transmittance | ||||||
| Beer/Wine | Cold sterilization of beer, clarification of wine | Remove yeast/colloids, extend shelf life | ||||||
| Fermentation Industry | Concentration of amino acids, ketone derivatives | Separate target products, replace traditional evaporation process | ||||||
| Condiments | Clarification of soy sauce, vinegar | Remove sediments, improve product stability | ||||||
IV.Core Attribute Parameters
| Membrane Performance Parameters | ||||||||
| Parameter | Typical Value | Description | ||||||
| Membrane Material | PVDF, PES, Ceramic | Acid - and alkali - resistant, high - temperature resistant (ceramic membrane can reach 80°C) | ||||||
| Molecular Weight Cut - off | 1–100 kDa | Juice clarification: 50–100 kDa; Protein concentration: 10–30 kDa | ||||||
| Flux (LMH) | 30–150 (varies with material viscosity) | Juice: 50–100; Whey: 20–50 | ||||||
| Operating Pressure | 1–5 bar | High - viscosity materials (e.g., cheese wastewater) require higher pressure | ||||||
| Temperature Range | 5–60°C | Can withstand short - term 80°C during high - temperature cleaning | ||||||
| Key Water Quality Indicators | ||||||||
| Application | Inlet Water Requirement | Effluent Effect | ||||||
| Juice Clarification | Turbidity < 50 NTU | Turbidity < 0.5 NTU, Light Transmittance > 95% | ||||||
| Whey Treatment | Protein Content 1–2% | Concentrated Protein > 10%, Lactose Removal Rate > 80% | ||||||
| Beer Sterilization | Yeast Content < 10⁶ CFU/mL | No Yeast Detected, Shelf Life Extended to 6 Months | ||||||
V.Here is a guideline for you to get a proper quotation
Tell us the raw water/source of water(tap water, well water, or sea water, etc)
Provide water analysis report(TDS , conductivity, or resistivity, etc)
Required production capacity( 5m³/H, 50m³/H,or 500m³/H, etc)
What's the pure water used for( industrial,Food and Beverage,or agriculture, etc )
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