[Hongjie Water Service]Ultrafiltration technology is widely used in the food processing industry

Ultrafiltration membrane is a porous membrane with separation function, with a pore size of 1nm~100nm. By utilizing the interception ability of ultrafiltration membranes, substances with different particle sizes in the solution can be physically intercepted and separated, thereby achieving the goal of purifying, concentrating, and screening different components in the solution.

Ultrafiltration milk

Membrane technology is commonly used in the production and processing of various dairy products, such as sterilization, increasing protein content, reducing lactose content, desalination, concentration, etc.

Milk manufacturers use ultrafiltration membranes to filter out lactose, water, and some salts with smaller molecular diameters, while retaining larger molecules such as proteins.

After ultrafiltration treatment, milk contains more protein, calcium, and less sugar, and its nutritional components are concentrated. At the same time, the texture is thicker and smoother.

At present, milk on the market usually contains 2.9g to 3.6g/100ml of protein, but after ultrafiltration treatment, the protein content can reach 6g/100ml. From this perspective, ultrafiltration milk indeed has better nutrition than regular milk.

Ultrafiltration juice

Ultrafiltration technology has the advantages of low-temperature operation, no phase change, better juice flavor and nutrient retention, and low energy consumption, thus its application in the food industry continues to expand.

Ultrafiltration technology is currently used in the production of some new types of fruit and vegetable juice beverages. For example, after being treated with ultrafiltration technology, watermelon juice can retain over 90% of the key nutrients: sugar, organic acids, and vitamin C. At the same time, the sterilization rate can reach over 99.9%, which meets the national beverage standards. And food hygiene standards that have not been pasteurized.

In addition to sterilization, ultrafiltration technology can also be used to clarify fruit juice. Taking mulberry juice as an example, after ultrafiltration and clarification, the transmittance can reach 73.6% without any "secondary precipitation". In addition, ultrafiltration method is simpler than chemical method and will not change the quality and flavor of the juice due to the introduction of other impurities during the clarification process.

Ultrafiltration tea

In the process of tea beverage production, ultrafiltration technology ensures the clarity of tea leaves, while maximizing the retention of effective components such as tea polyphenols, amino acids, and caffeine in tea leaves. It has little impact on color, aroma, and taste, and can greatly maintain the flavor of tea. Due to the fact that the ultrafiltration process is driven by pressure and does not require high-temperature heating, it is particularly suitable for the clarification of heat sensitive tea leaves.

In addition, ultrafiltration technology can also play a role in purification, clarification, and sterilization during the brewing process.