Modern membrane separation technology is a kind of biomimetic technology, and superconducting, optical fiber, carbon fiber, nanotechnology, etc. are collectively referred to as six high-tech in the 21st century industrial field. The application of membrane separation technology is a revolutionary breakthrough in food machinery.
â– Application of Membrane Separation Technology in Healthy Food Machinery Tea The production line built by DDS Company's plate type reverse osmosis unit (composite film) in Shenzhen, the production of instant oolong tea and other products are exported to Japan. Using the ultrafiltration and reverse osmosis combined process, the tea juice concentrated and separated from the low-grade tea at normal temperature has good color retention and good fragrance. It can also be directly used as a raw material for the manufacture of bottled beverages or tea foods. It is a processing method to solve the backlog of low-grade tea in China.
Soy protein The traditional production technology uses the alcohol method and the acid-base method. The product yield is low, the process is complicated, and the wastewater pollutes the environment. Membrane separation technology for the extraction of soy protein has the following advantages: high extraction rate; simple process, low investment; less acid and alkali consumption; good product functional characteristics; no waste water pollution. Its technical difficulty is the problem of membrane fouling. There are a few factories in the United States, but its key technologies are strictly confidential.
Apple juice processing Concentrate apple juice with a general cellulose acetate membrane reverse osmosis technique to obtain high quality concentrated apple juice. The loss of vitamin C, amino acids and aroma components is much less than that of vacuum distillation. If a composite membrane spiral reverse osmosis membrane module with high salt rejection and low salt rejection is used, a high-concentration apple juice of 40 to 45 Brix can be obtained by using a multi-stage concentration process.
Orange juice The technology for separating high-quality concentrated orange juice by membrane has matured. In the late 1980s, DuPont of the United States sold a reverse osmosis orange juice concentrating device using a hollow fiber reverse osmosis module with an operating pressure of 10.5 to 14.0 MPa. It can produce orange juice at a concentration of 45 Brix. If the nitrogen is protected and the production temperature is less than 10 degrees Celsius, the concentration can be increased to 55 Brix.
tomato juice
In 1984, Italy established the world's first reverse osmosis concentrated tomato juice production line, which concentrated 4.5Brix tomato juice to 8.5 Brix. The water was further removed by evaporation to 28 Brix.
Hawthorn products Hawthorn contains high pectin and pigment (anthocyanid) has poor thermal stability. It is difficult to process by traditional methods. China has successfully applied reverse osmosis and ultrafiltration technology to the processing of hawthorn, and was used in industrial production in 1997. Handling 22 tons of hawthorn. The process yields 3% pectin dry powder and 40% 20 Brix from fresh fruit. Low cost, high output and good quality have been sold to the United States, Japan, Taiwan and other places.
â– Membrane separation technology in food additive processing machinery Stevia Sugar Stevia is a widely used food additive. The ultrafiltration process has a better effect on the ion exchange resin decolorizing solution in the production of stevia sugar; the pressure filtrate can be obtained by ultrafiltration after proper treatment. The products of ultrafiltration dehydration process have stable quality, improved performance, reduced energy consumption, reduced cost and obvious benefits.
Citric acid In the 1990s, the production process of citric acid was improved by electrodialysis technology. The average yield of citric acid was 92.71%; the average power consumption per kilogram of citric acid was 0.75 kWh; the quality was in compliance with the United States Pharmacopoeia (1980 edition) standard. .
â– Application of Membrane Separation Technology in Condiment Processing Utilizing ultrafiltration technology can directly clarify Soy Sauce from the fermentation tank, which is not only hygienic and does not precipitate during long-term storage. Soy sauce is acidic and rich in protein. Therefore, the use of sodium hydroxide solution plus enzyme as a cleaning agent for the membrane can effectively remove the proteins deposited on the membrane and restore the proper amount of the membrane. The soy sauce can be decolorized by membrane separation technology to produce white soy sauce. The desiccated soy sauce has a significant improvement in heat and oxygen stability, and the iron, manganese and zinc contents are reduced. The vinegar fermentation broth can also be directly filtered by membrane technology to remove yeast, bacteria and impurities. Compared with traditional production processes, membrane vinegar can simplify the production process, increase the transparency of vinegar, and extend the shelf life.
In addition, membrane separation technology has been widely used in the desalination of seawater and brackish water, mineral water sterilization and food plant wastewater treatment.
Cooked Clam Meat,Boiled Baby Clam Meat,Frozen Seafood Meat
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