FOOD AND BEVERAGES
The challenges facing the food and beverage industry urge manufacturers to continually evolve, optimise their processes to increase efficiency, improve production economics, and develop innovative products.
We have been active in the food and beverage industry for more than 20 years, manufacturing tailor-made technologies for each application. We offer solutions for a wide variety of food industries.
FOOD AND BEVERAGES
The challenges facing the food and beverage industry urge manufacturers to continually evolve, optimise their processes to increase efficiency, improve production economics, and develop innovative products. We have been active in the food and beverage industry for more than 20 years, manufacturing tailor-made technologies for each application. We offer solutions for a wide variety of food industries.
Technological developments bring manufacturers to an increasingly high level of advancement and refinement related to the production process, towards an even better, ‘deeper’ use of raw materials. The separation of valuable components, such as proteins, requires technological operations, including purification, concentration or fractionation. When properly prepared, they represent very specific, valuable and competitive products used in the food or pharmaceutical industry.
Due to the valuable properties of proteins and their sensitivity to environmental conditions, membrane processes are very well suited for their processing and extraction.
Process:
- Purification and.clarification of working solutions.
Technologies:
MF, UF
Process:
- Concentration of solutions and concentration of protein content.
Technologies:
UF, NF, RO
Process:
- Demineralisation and salt removal.
Technologies:
UF, NF, ED
Process:
- Fractionation > composed of a series of filtration processes, tailored to the application in question.
Examples of applications:
- Production of blood and blood components – concentration, demineralisation of blood plasma, isolation of blood fractions frakcji krwi
> MF, UF, NF, RO - Production of gelatine and collagen proteins
> MF, UF, NF, RO - Production of milk and whey protein isolates and concentrates
> MF, UF, NF, RO - Production of plant protein isolates and concentrates
> MF, UF - Isolation of potato proteins
> MF, UF - Processing of chicken eggs
> MF, UF, NF, RO
Membrane filtration technology is widely used in the sugar industry in various processes, such as clarification of syrups from organic impurities, purification from process water or recovery of sugar from dilute solutions.
The application of membrane technology in the production of sugars, syrups and their derivatives includes:
- Purification of impurities, protein and fibre residues after the extraction process
> MF, UF - Clarification of sugar solutions and syrups (glucose, maltose, dextrose)
> MF, UF - Concentrationof sugar syrups, polysaccharide solutions (carrageenan, pectin)
> MF, UF, RO - Purification and recovery of chemical solutions used in the process (acids)
> NF - Treatment and preparation of the process water to achieve the required quality
> RO, RO-polisher - Recovery of water after the evaporation process
> RO-polisher
Membrane technologies can be used in various stages of fruit juice and beverage production, from the purification of the water used in production, to the concentration of juice or other ingredients for more intense flavour, to the separation of undesirable substances.
Examples of applications:
- Juice clarification, purification or turbidity removal > MF, UF
- Juice concentration or concentrate production > UF, NF, RO
- Juice recovery and increased efficiency by using an additional filtration stage > MF, UF
- Purification and concentration of extracts – preparation for fractionation processes > MF, UF, RO
- Water recovery after the evaporation process > RO-polisher
The use of membranes in the brewing industry allows the processes to be optimised in terms of efficiency, as well as the production of high-quality products. The removal of contaminants by membrane filtration makes it possible to achieve higher microbiological quality and thus extend the shelf life of the beer, as well as to preserve the valuable taste and aroma qualities by running the processes ‘cold’.
Beer subjected to membrane filtration instead of thermal processes is characterised by a more intense flavour and higher nutritional value.
- Beer clarification > MF, RO
- ‘Cold’ pasteurisation > MF
- De-alcoholisation – alcohol removal by filtration > NF, RO
- Light, dark, craft, speciality beers
The use of membrane technology in the winemaking process is all about increasing the quality and efficiency. The use of Ultrafiltration (UF) offers opportunities for clarification – microbiological and physical purification, as well as the recovery of wine from the sediments formed in the process, while increasing production efficiency. NF and RO processes are used for alcohol reduction or total elimination.
- Clarification > MF, UF
- Increase in efficiency and recovery of wine from the sediments generated during the filtration stage> MF, UF
- ‘Cold’ pasteurisation – improving microbiological quality > MF
- De-alcoholisation – alcohol removal by filtration > NF, RO
- Red and white wine