Food & Beverages

Membrane filtration uses selective membranes to separate suspended particles, microorganisms, colloids, macromolecules or dissolved components from liquid food and beverage streams. The separation depends on the membrane type and process conditions.

Microfiltration, ultrafiltration, nanofiltration and reverse osmosis are used for different applications. MF and UF are commonly used for clarification, while NF and RO can support selective separation and concentration of suitable process streams.

Membrane filtration can support juice clarification by reducing suspended solids, haze-forming material, proteins, polysaccharides and microorganisms. NF or RO may also be evaluated for concentration depending on the juice and process objective.

Microfiltration generally removes larger suspended particles and microorganisms, while ultrafiltration provides tighter separation and can remove smaller colloids, proteins and polysaccharides. The best option depends on the juice composition and required clarity.

Yes. Nanofiltration or reverse osmosis can be evaluated for removing part of the water from suitable juice streams. The achievable concentration depends on the juice composition, membrane, osmotic pressure and process conditions.

Beverage clarification removes suspended solids, yeast, microbial cells, colloids and haze-forming material to improve clarity and process stability. Microfiltration and ultrafiltration can be used for suitable beverage streams.

Dealcoholisation is the controlled reduction of alcohol in a fermented beverage such as wine. The objective is to reach the required alcohol level while managing the beverage's aroma, flavour, acidity and other quality characteristics.

Membrane-based processes such as reverse osmosis can form part of a wine dealcoholisation process. The complete system and operating strategy should be selected according to the wine composition, target alcohol level and desired sensory profile.

Syrup decolourisation reduces colour-forming compounds from sugar or ingredient syrups. Ion exchange resins can be used for suitable purification applications depending on the syrup composition and required product specification.

In suitable applications, membrane treatment can reduce contaminants in used brine and support recovery or reuse. Feasibility depends on the brine composition, food-safety requirements and the specific production process.

Glucose and fructose require selective separation because their molecular properties are similar. Application-specific chromatographic or ion-exchange processes can be used for fractionation, while membrane systems may support clarification or concentration stages.

Membrane separation operates without the high temperatures required by some thermal concentration methods, which can be useful for heat-sensitive products. The overall benefit depends on the product and complete process design.

Yes. Systems can be customized according to feed composition, membrane selection, required clarity or concentration, throughput, operating conditions, CIP requirements, automation and facility constraints.

Sanitech Engineers supports process development and system engineering from laboratory or pilot evaluation through commercial-scale implementation, depending on project requirements.

Selection should consider suspended solids, molecular composition, viscosity, temperature, target clarity or concentration, product sensitivity, throughput and downstream requirements. Pilot testing can help establish suitable operating conditions before scale-up.