Membrane solution for food and beverages

The food and beverage industry utilizes a range of membranes to clarify or concentrate food and beverages naturally without degrading the products . Membrane filtration also enhances flavor and prolongs the shelf life. High-performance membrane systems make the process seamless and efficient. 

Fruits, vegetables, tea, coffee, etc., are naturally occurring foods that contain organic pigments, sediments, bitterness-causing elements, and organisms that accelerate spoilage, sediments, and particle formation. Filtration systems work to eliminate these to make the final product fit for consumption with Enhancement in clarity, taste, and odor. 

Commonly used Membrane separations in the food and beverage industry are reverse osmosis (RO), microfiltration, and ultrafiltration.

Juice clarification/concentration

Fruit juice production is a multi-level process that involves the following steps:

  • Crushing
  • Pressing
  • Enzymatic treatment
  • Clarification

During clarification, ultrafiltration or microfiltration membranes are used to get the final product.  Pectinized juice (Juice containing pectin) is put through these membranes, which is done using natural enzymes. To increase the yield, diafiltration may also be used for the concentration of membrane separation. A membrane system can be also used to concentrate fruit juice to reduce evaporation costs, increase productivity, and decrease contamination.

At Permionics, we use the tubular as well as Sanitary Spiral wound membrane for various fruit juice clarification & concentrations such as apple juice, grape juice, cranberry, and coconut, etc. The system is fully automatic and has a recovery percentage of 98-99%. The plant operation is semi-batch, batch, or continuous, depending on the necessity. The final juice concentrate has excellent taste, clarity, and color.

Tea extract enrichment

Tea is now one of the most popular beverages in the world due to its perceived health benefits. The process of tea extraction from tea leaves is complicated and requires multiple layers of membrane filtration. In order to produce tea extract (liquid) from the tea leaves, techniques such as supercritical extraction, countercurrent extraction, membrane filtration, and chromatography are used.

With today’s advanced membrane solutions, tea processing is not just faster but also proficient with outstanding yield. Microfiltration and ultrafiltration are the two main membranes used for tea extract enrichment. The presence of tea cream and other components determines the pore size. After recovery, diafiltration improves productivity. RO membrane technology may also be used to prepare high-concentration extracts of green tea.

Tea processing has evolved significantly over the years, and modern membrane solutions have made the process quick, easy, and efficient. 

Coffee extract enrichment

Nanofiltration is the primary filtration method used in coffee extract enrichment. It is extremely effective in instant coffee processing with the use of roasted coffee extract and gives a high yield. The membrane system can separate, inorganic content, polyphenols, and caffeine with a theoretical concentration of around 6.06. Fouling is a challenge in nanofiltration, but that is taken care of by employing an effective cleaning procedure. 

Permionics ensures consistent product quality which also preserves the taste, color, and aroma of coffee and tea products through high-quality clarification and concentration membrane process.

Permionics is a pioneer in the food and beverage industry with membrane solutions that guarantee.

Please visit our website to learn more about our innovations.

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