Membrane Filtration Systems
Dairy Applications
Membrane filtration is routinely used for a number of applications within
the dairy industry where it has become a valuable part of the production
process, especially in manufacturing of dairy ingredients. The applications can
be differentiated in three categories: Milk applications, Whey applications and
Other dairy applications.
Milk Applications
Reverse Osmosis of
Skim milk
- Cheese Vat
- Ice Cream
- Cultured Dairy Products
- Evaporator Expansion
Ultrafiltration of Whole and Skim Milk
- Cheese Vat
- Fluid Milk Protein Fortification
- Cultured Dairy Products
- Ice Cream
- Reduced Carbohydrate Ice Cream
- Reduced Carbohydrate Fluid Milk
Microfiltration of Whole and Skim Milk
- Bacteria Removal / Extended Shelf Life Milk
- Casien Fractionation
Whey Applications
- Reverse Osmosis of Whey
- Nanofiltration of Whey
- Ultrafiltration of Whey
- Microfiltration of Whey
For more information, please visit Whey Processing page.
Other Dairy
Applications
- Cheese Brine Clarification
- Reduction of BOD/COD from evaporator condensate and permeate streams to
reduce wastewater costs.
- CIP (Clean in place) caustic and/or acid clarification for re-use.
Cross-flow membrane filtration has opened the doors to a variety of new and
innovative dairy products. You don’t have to look back to far to the days of
the mechanical separator being the only means of harvesting a component of
milk. Today, not only can we separate the cream; we can separate virtually
every major component of milk through membrane filtration. Membrane filtration
technology has rapidly gained prominence in the processing of dairy
ingredients. Microfiltration, Ultrafiltration, Nanofiltration and Reverse
Osmosis, is making it possible to produce products with very unique properties
and functionalities.
Food and Juice Appliactions
The product knowledge we gained by this experience is indicated by the
following list of products suitable for processing on a GEA Filtration membrane
filtration system. These systems include microfiltration, ultrafiltration,
nanofiltration, and reverse osmosis with either spiral-wound, stainless steel,
ceramic, tubular, or plate-and-frame configurations.
- Concentration of egg white
- Clarification and preconcentration of fruit juices
- Concentration and deashing of pork , bone or beef gelatin
- Meat brine clarification for bacteria removal and brine re-use
- Concentration of vegetable and plant proteins such as soy, canola and oat
- Brine Microfiltration
- Specialty Ethnic Foods
- Food Ingredients/Flavors
- Process Water Reclamation
- Dealcoholization of Beer
- Dealcoholizatlon of Wine
- Soy Milk Whey
- Soy Protein Isolate
- Starch/Gluten Recovery
- Aloe Vera Juice
- Grapefruit Juice
- Strawberry Juice
- Orange Juice
- Peach Juice
- Pineapple Juice
- Apple Juice
- Pear Juice
- Carrot Juice
- Celery Juice
- Maple Syrup
- Beef Stick Water
- Surimi Wash Water
- Gelatine Production
- Potato Starch Recovery
- Dextrose Clarification
- Corn Syrup Clarification
- Malto Dextrin Clarification
- Fructose Clarification
- Egg White Concentration
- Whole Egg Concentration
- Porcine Bovine Blood Plasma
- Chicken Blood
Cross-flow membrane filtration technology is quickly gaining global
acceptance as an important manufacturing step in many process industries
worldwide. The ability to produce very specific separations / purifications at
low or ambient temperatures often make membrane filtration a much more
cost-effective technology than more conventional methods such as rotary vacuum
filtration or filter presses.
Membrane filtration is a pressure driven
technology with pore sizes ranging from 100 molecular weight to 5 microns. The
technologies included in membrane filtration are: Reverse Osmosis RO,
Nanofiltration NF, Ultrafiltration UF, and Microfiltration MF.
For more
information please visit www.geafiltration.com