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Advantages Of Membrane Separation Technology In The Food Industry
- Aug 08, 2018 -

Advantages of membrane separation technology in the food industry


Membrane separation technology used in the food industry began in the late 1960s. The first is from dairy processing and beer sterile filtration, and then gradually used in juice, beverage processing, wine refining, enzyme industry and so on. China is relatively sluggish in the development of membrane separation for food processing, and has basically remained only in the production of certain enzyme preparations for many years. Until the early 1990s, China's food production plants began to pay attention to membrane separation. In recent years, membrane separation has been applied rapidly, especially in the beverage industry, and has developed rapidly.


Membrane separation has three characteristics compared to conventional processing techniques in the food industry:

1. Energy saving: The traditional dehydration method in the food industry is evaporation, which first turns the water into steam. The change of water from the liquid phase to the gas phase requires a large amount of heat to be absorbed. Dehydration by membrane separation method, without this phase change process, energy consumption is greatly reduced.


2, can achieve the maximum retention of the original nutrients: in the process of food heating and evaporation, due to the increase in temperature, many heat-labile nutrients are destroyed, and the membrane separation is dehydrated at room temperature, which can be used in food All or most of the nutrients are preserved and are basically authentic. The products thus processed can improve the quality level and make the product appreciate.


3, can simplify the process and operation steps: the traditional beverage production is the use of pasteurization and the addition of chemical preservatives to make the product meet food hygiene requirements. Microfiltration membrane technology can replace pasteurization and chemical preservatives. The traditional juice clarification is first added to the reaction tank by enzyme treatment, and then filtered or centrifuged, which takes a long time, takes a large area, and has high cost. If the juice is clarified by ultrafiltration technology, the reaction tank, pump, compressor, centrifuge and other equipment can be reduced, diatomaceous earth or other filter aids and enzyme preparations can be saved, operating costs and labor costs can be reduced, and juice yield and reduction can be improved. Waste residue. Therefore, it can simultaneously reduce production costs and increase production.