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Reverse Osmosis (RO) Sanitary Membrane Elements

Standard RO snro001

For the dairy and food industries

Increased durability RO snro002

For the dairy and food industries

"Membranium" reverse osmosis spiral-wound membrane elements in sanitary design are made of special polymeric materials that provide optimal operating conditions

The pores in "Membranium" spiral-wound reverse osmosis membrane elements of sanitary design are very small (less than 60 Å), therefore only water with a minimum content of inorganic salts can pass through them. Also, in a limited volume, organic low-molecular substances can pass through the membrane. All other substances, for example, sugars, proteins, salts of organic acids, will be retained by the membrane.

"Membranium" spiral-wound reverse osmosis membrane elements are used in the process of concentrating products to solve many different engineering problems, for example:
  • Concentration of milk / whey prior to the drying process. Whey, left over from the production of cheese or curd is one of the main sources of protein available today. Whey makes up 90% of the total processed milk and contains about 50% of the components of the original milk: dissolved protein, lactose, vitamins and minerals. To reduce drying costs, the milk whey is pre-concentrated.
  • Concentration of herbal medicinal extracts with a low content of suspended particles;
Separation of liquid nutrient medium and cell culture is carried out by sedimentation, centrifugation, various filtration methods, including reverse osmosis
  • Purification of whey nanofiltration permeate to obtain pure water
    In whey nanofiltration, a reverse osmosis stage is often used additionally to obtain pure water from nanofiltration permeate for use in chemical cleaning of filtration plants
  • Beverage production (coffee extract, chicory);
By concentrating the coffee extract, the solids content can be increased from 2% to 5%.
  • Concentration of juice
Membrane filtration is an alternative to evaporation or freezing, as it is preferable to carry out the process at room temperature. This dramatically reduces operating costs and minimizes thermal and oxidative degradation of products and preserves their taste.
  • Concentration of skim milk
When using reverse osmosis membranes, more than 98% of lactose, protein and fats are retained, which indicates a high efficiency of the process.
  • Concentration of egg white
Egg white is known for its high nutritional value, excellent digestibility and contains all the essential amino acids needed for human nutrition and development.
  • Concentration of blood plasma
During the concentration process, the membrane retains low molecular weight components, including salts and minerals, while allowing only water to pass through. As a result, drying costs are reduced.