Surface & Membrane Filter

Surface filtration - Where is it used?

In surface filtration, the filter medium is typically a screen, a fabric, or another layer, which physically blocks particles that are larger than the openings or pores found in the filter material. This is in contrast to depth filtration, where particles are captured within the matrix or structure of the filter material.

Surface filtration is effective in removing larger particles and is often used in applications such as pre-filtration, where it helps to protect more finely meshed depth filters from rapid clogging. This method is widespread in many industrial and environmental contexts, including water treatment, the food industry, and in some forms of industrial processes.

A surface filter can have different applications, depending on the degree of filtration of the filter. Some filters are used as pre-filters in general industry, while others have FDA approvals and can therefore be used in food manufacturing - including breweries and dairies.

Advantages of membrane filtration

Membrane filtration helps remove impurities and microorganisms without affecting the original taste, color, or nutritional value of the food. This is especially important for foods where quality and authenticity are critical, such as in dairy products, fruit juices, and beer.

The process is often faster than traditional methods, increasing production speed. This is important in an industry where time often plays a major role in delivering fresh products.

Compared to methods like heat treatment and evaporation, membrane filtration generally requires less energy, making it both cost-effective and better for the environment. This energy efficiency is especially valuable in large-scale production.

Many foods are heat-sensitive, and too high temperatures can destroy their nutritional value and flavor profile. Membrane filtration allows for separation and concentration at lower temperatures, helping to preserve these important qualities.

This technology has a wide application, from concentrating protein in dairy products to clarifying fruit juices and wine, and continues to evolve to meet the ever-changing demands of the food industry. Further research and innovation in membrane technology are likely to lead to even more efficient and sustainable production methods in the future.