Ultra Filtration
IO Teknik chassis mounted modular Ultra Filtration units Concentrate fermented products to obtain the desired composition and texture
Membrane Ultrafiltration removes large size and suspended solids, retains soluble proteins, preserving flavor and nutrients, vitamin C, and makes it possible to obtain a filtered juice (apple, pear, cherry, citrus and stone fruits) with a color, clarity and quality that was not possible before.
The system consists of a bulk tank (retentate), a clear juice tank (permeate), a water tank and a membrane filtration group. The turbid depectinized juice (retentate) that needs to be clarified is pumped into the bulk tank and circulated through the membranes by a circulation pump. Part of the liquid passes through the membrane and leaves the clear juice tank as the clarified product (permeate). During this circulation, fresh retentate is continuously added to the bulk tank. When the maximum suspended solids concentration is reached, the retentate can optionally be passed through a diafilter (water filtration) to maximize product yield.
Solutions
• Filtration solutions for milk
Membrane filtration separates milk into its constituent components, which can then be used to produce a wide range of products. Membrane filtration is also effective in removing bacteria and spores. It is often used to standardize protein and casein content.
• Filtration solutions for whey
Whey is a valuable product in high demand because it contains proteins that can be concentrated and isolated to form components for many different value-added products. Whey contains proteins, lactose and minerals, and is fractionated by membrane filtration.
• Filtration for milk and whey components
There are four main types of products obtained from milk and whey. Membrane filtration technology plays an important role in their production.
-Protein-based ingredients used in follow-on formulas, foods and sports and elderly nutrition products
-Mineral-based ingredients used as dietary supplements
-Lactose-based ingredients used in snacks, confectionery and nutritional products
-Hydrolysates used in follow-on formulas and diet products
• Filtration for fermented milk products
The increasing interest in cultured concentrated milk products is bringing membrane filtration technology to the forefront. The precise membrane filtration process helps to ensure that the product contains the desired level of protein.
• Filtration solutions for cheese
Various filtration technologies can be used advantageously in cheese production. Standardization of total protein content in yellow cheeses is one of the most important filtration applications as it stabilizes the cheese making process by balancing seasonal changes in milk protein content. Removal of bacteria and spores is another application that improves cheese quality. Filtration also plays an important role in clarifying cheese brine, which is widely used in cheese production for product preservation and texture control, and in enhancing flavor and optimizing rind formation.
• Filtration solutions for plant-based foods and Novel Foods
Proteins obtained from peas, rice, beans, nuts and grains can be used in a wide variety of food products, beverages and powdered ingredients. Plant-based products, oat milk, coconut water and soy products are a growing market as alternatives to yogurt and cheese. Microorganisms such as fungi, mycelium, yeast and algae are produced in Novel Foods using filtration-assisted fermentation processes. When these microorganisms are cultured, they can form alternative proteins and other essential components. Membrane filtration in these segments; plays an important role in concentration, separation and protein fractionation.
• Filtration solutions for water recovery
Clean drinking water is a scarce resource in many countries. Membrane filtration can recover and reuse water during food processing, thus significantly reducing water consumption and wastewater volumes.
Advantages
• Safe and efficient clarification of fruit juices.
• Maximum product yield and excellent juice quality
• Future-proof and fully automatic
• Internal CIP system
• Up to 20 hours of continuous operation
• Reduced product, water and chemical loss
• Low Carbon Footprint
• Pre-assembled and tested
• Effortless installation on site
• Fast and cost-effective commissioning
• Simple, fast and inexpensive membrane replacement.