Blogs/News/PSAs

 APPLE JUICE

Apple juice in the press process will bring a lot of impurities in pulp, pectin, starch, plant fiber, microorganisms, bacteria, and other impurities. Thus, it's not easy to produce apple juice concentrate through traditional methods. Due to high sugar content in apple juice, microorganisms and bacteria are easy to breed which makes apple juice fermentation ferment and deteriorate. 

High-temperature sterilization will result in product discoloration and loss of flavor. The traditional filtration methods (diatomaceous earth, framed filter) can not completely retain the impurities, can play a temporary clarification. Under the influence of time, temperature, charge,re-flocculation of dissolved impurities form visible matters, resulting in apple juice turbidity and precipitation.

Macromolecular impurities such as plant fiber, starch, bacteria and other impurities in apple juice are completely intercepted to realize the clarification and impurity removal of apple juice by crossflow microfiltration.

Cross-flow design is adopted to solve the problem of filter clogging and will greatly improve the efficiency of producing juice concentrate.

Advantages:

• Filtrate is clear with high transmittance
• Return muddy does not happen for a long time
• No secondary precipitation produced
• No need to add a filter aid
• Purely physical operation at room temperature
• No chemical reaction
• Does not destroy the heat-sensitive substances and affect the fruit flavor easy to use
• Reduce labor intensity and production costs
• Increase productivity
• Small footprint
• Sanitary material

 CIDER JUICE

Ceramic membrane filtration can also be used to produce cider juice, such as apple cider juice.

Process：

 PEAR JUICE

In the fruit juice industry, fruit juice membrane technology is used mainly to clarify the juice by means of  ceramic ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis.

We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling.

Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyzes pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and much lower pectin content, which is advantageous in the subsequent filtration processes.

 MUSHROOM JUICE

Mushroom is a common edible fungus in life, rich in protein, 18 kinds of amino acids, vitamins and calcium, iron and other minerals.

However, mushroom's respiration is exuberant after picking. The mushroom quickly becomes browning and changing taste at room temperature and is only for short-term storage. Dried mushrooms are easy to preserve, but the nutritional value is reduced. If you want to store for a long time, you need a higher condition, even in these special circumstances, it is easy to be infected by microorganisms and spoilage, which greatly affects its nutritional value.

After the mushroom is processed into mushroom juice, it not only reduces the storage cost, but also is convenient to eat, and keeps the original nutrients of mushroom. This is the latest type of fruit and vegetable juice drink.

 LUCERNE JUICE

With the development of science and technology, the research on lucerne has been deeply studied, and the nutrition and health function of lucerne have been highly evaluated. Due to rich crude protein cellulose, vitamins, minerals, and complete amino acid composition, it is a worth developing juice in the beverage field.

 VEGETABLE JUICE

Membrane separation processes are widely used in the production of beverage materials and the treatment of water for drinking. The technology can be applied to deacidify, debitter, clarify, concentrate and filter vegetable juices.  It plays an important role in the improvement of product quality, the increase in output and the decrease in production cost. 

Vegetable juices are used due to convenience. The juices are rich in various minerals, vitamins, and other nutrients. To process the juices and their clarification and/or concentration is required. The membranes are being used for these purposes. These processes are preferred over others because of high efficiency and low temperature.

Membranes and their characteristics have been proved for knowing suitability of membranes for vegetable juices. Membrane separation is low-temperature process in which the organoleptic quality of the juice is almost retained.

Ultra filtration method combined with the enzyme treatment method than conventional vegetable production's strength lies in

• Cost saving clarifying agent
• Clarity increases
• Cost saving aid
• Reduce cost centrifuge, filter, reaction tanks
• Save enzyme amount
• Reduce process losses
• Stable and reliable quality
• Continuous operation
• Small footprint
• Simple operation & maintenance

SOY SAUCE

Soy sauce being eight kinds of amino acid and trace elements is an essential component of human nutrition and health. Due to the application of traditional technique, the long existing problem of secondary sediment of soy sauce which has caused poor appearance, especially finished goods soy sauce on the shelves needs to be solved.

Ceramic sauce membrane separation technology had been extensively used in food and fermentation fields. For example, it is used in the production of apple cider vinegar. This technology used as a substitute for heating, removing thallium and turbidity. It can remove heat-resistant bacteria; keep soy sauce from perishing based on retaining original flavor and save the previous process of diatomite filtration. It also can discolor in order to make from white soy sauce to meet people’s requirements. Heat and oxygen stability of soy sauce after discoloring are been notably improved while containing Fe, Mn and Zn will reduce.

Ceramic membrane is used for clarifying soy sauce. The raw soy sauce is cooked, large particles are removed by sedimentation, and the supernatant filtered through the ceramic membrane. Ceramic membrane filtration does not alter the general composition of soy sauce, but significantly reduces turbidity and count of aerobic microorganisms in the product.

Advantages :

• High resistance to temperature and pressure
• High stability to organic media
• Corrosion & abrasion resistance
• Intensive to bacterial action
• Remove any of various microorganisms, pathogenic species macromolecular deposited substance and gel
• Keep main compositions like amino nitrogen, reducing sugar, fragment, pigment
• Be repeatedly sterilized by steam or oxidant
• Remove macromolecular protein to do away with the phenomenon of secondary sediment of soy sauce
• No need diatomite, environment-friendly, greener
• CIP and regenerate conveniently and quickly
• Long and reliable lifetime

 VINEGAR

The beneficial action of vinegar (white, rosé and red) on the human body has long been known, right since it was used not only as a food but also for medicinal and anti-contamination purposes. In recent years some medical researchers have highlighted the importance of vinegar in the diet, in that it favors the stabilization of certain nutritional components in food.

Vinegar is made from the oxidation of ethanol in wine, cider, fermented fruit juices and/or other liquids containing alcohol.

Filtration is essential to clarify vinegar in view of present production method, micron and submicron suspended particles come into being and polymerize after treating some vinegar with traditional filter way.

Inorganic ceramic membrane filtration technology based on the principle of physical separation display the obvious specialty. Ceramic membranes and their application in filtering and separating china-style vinegar have the advantages over the polymeric membrane and other traditional filters.

Table vinegar passes through the membrane filtration surface; permeate composed of organic acid and matters to form vinegar and ester fragrance in the table vinegar flows through the membrane tangentially, the retentate, micron, and submicron suspended particles, macromolecular protein, and microorganism moves through the membrane. The separation is driven by the pressure difference from one side of the membrane to the other –referred to as transmembrane pressure. A filtration cycle can’t end until the retentate comes up to a certain concentration. Ceramic membrane separation installation is ideally suited to CIP pressure back pulsing in order to keep a stable membrane flux.

Advantages:

• Obtaining a clear filtrate, improving transparency clarity
• The turbidity of permeate is the range of 0.2~0.5NTU
• No discharge of filter aids
• To prevent from the secondary precipitate
• To keep original saline matter, amino acid, total acidity, reducing sugar and other effective ingredients
• To remove bacteria, macromolecular organically matter, suspended solids and some poisonous matters
• To get a bright tint, a sterling fragrance, have no change of non-volatile acid and soluble non-salt solids content
• To substitute the raw vinegar to all the traditional clarification operations (collage, decantation, diatoms filtration, plates, and polymer membranes)
• The chain and technologic time are so considerably shorten
• Low operation cost, compact, maintain conveniently

 CHEESE, MILK, WHEY AND FOOD PROTEIN

Concentrated milk proteins (MPCs) and isolated milk proteins (MPIs) are produced by ceramic membrane filtration systemand their dairy proteins are separated from fresh skim milk. They combine rich calcium with good thermal stability and refreshing mouthfeel. They are rich in casein and whey protein in the same proportions as skim milk.

Milk protein concentrates are widely used and are ideal for cheese products, artificial products, dairy drinks, infant nutrition, medical nutrition products (enteral foods), weight management products, powdered dietary supplements and sports nutrition products.

In general, milk protein concentrates provide a concentrated source of protein for sensory and functional properties in the final application process to meet nutritional value. Condensed milk protein serves as an alternative to whole milk powder (WMP), skim milk powder (SMP) and other milk powders, providing the same protein, or as a non-fat milk solid (MSNF). Compared with ordinary milk or skim milk powder, concentrated milk protein with high protein, low lactose characteristics.

The traditional ultra-high temperature sterilization process will destroy many of the active nutrients in milk but low-temperature ceramic membrane filtration technology completely subvert the traditional high-temperature sterilization of milk. The process of milk filtration and clarification is to make natural fresh milk fluid through dairy ceramic membrane technology and avoid heat denaturation of the protein, fully retain 99% of active immunoglobulin and 95% of lactoferrin and a variety of natural vitamins, milk calcium, minerals and trace elements and other nutrients in the state of low temperature and ensuring safety at the same time.

 BACTERIAL REMOVAL FROM MILK

Like many foods, milk and its derivatives provide a suitable environment for spoilage microorganisms. Therefore, pretreatment and temperature, time parameters must be selected to control the growth of microorganisms. Heat treatment and centrifugal sterilization are the traditional methods of reducing total number of bacteria in milk and dairy products, but these methods have their own advantages and disadvantages. Traditional techniques to remove bacteria in milk have more steps and high cost, short life, environmental pollution, inconvenient cleaning. However, the ceramic membrane filtration of milk can well solve these problems.

Membrane separation technology is used to eliminate bacteria in milk, which is based on the fact that the membrane has different material retention rates in various components of milk, including bacteria and spores. Bacteria can make the rejection rate of more than 99%, while casein transmittance can reach about 99%.

Membrane separation technology has a good membrane flux and sterilization effect, can completely remove bacteria in liquid milk, at the same time the flavor of milk has also been improved.

Membrane separation technology for cold sterilization is the method of fresh milk is  preheated to about 50 degrees and skim milk is got through milk cream separation machine. Then on the same day fresh skim milk makes filtration sterilization, combining with high-temperature instantaneous sterilization technology, to access to high quality dairy products. Such low-temperature sterilization retains a good flavor and nutrients, rich aroma.

Moreover, membrane cleaning is much easier to regenerate, so that membrane fouling can be controlled and a higher and more stable membrane flux can be maintained. The use of membrane separation technology for cold sterilization of milk, functional components can be retained during the re-separation activity, is an ideal method of sterilization of milk.

 BACTERIAL REMOVAL FROM WHEY CASEIM

Casein is the basic component df ordinary cheese. In the cheese making process, casein is precipitated by the action of rennet enzymes,and a coagulum is formed consisting of casein,whey proteins,fat,lactose and the minerals of the milk.

Membrane separation technology is used to eliminate bacteria in milk, which is based on the fact that the membrane has different material retention rates in various components of milk, including bacteria and spores.Bacteria can make the rejection rate of more than 99%, while casein transmittance can reach about 99%.