Solution
Food and beverage markets
Realizes efficient separation, concentration, and disinfection processes with separation membranes while maintaining the original flavor of food products
Separation membranes used for food and beverage processing
Separation membranes for food products play an important role in the processing, preservation, and quality improvement of food products. Examples of critical roles played by separation membranes include concentration of juices and seasonings, volume reduction while retaining flavor and nutritional value, and improvement in preservability and transportability. In addition to disinfecting beverages, key applications of separation membranes further include filtration of wine, beer, sake, and other liquors, which are brewed with a fermentation process, as well as fruit juices. Membrane separation technology is utilized to remove fine dregs and impurities, contributing to clarification. Moreover, separation membranes can also be used to selectively extract nutrients and pigments, such as vitamins and minerals, and for adding such extracted materials to foods. In this way, separation membranes for food products allow for efficient and sustainable processing, contributing to improved food quality and environmental conservation.
- Extracts and
refines specific nutrients - Concentration
for easy transportation - Disinfection to improve preservability
- Clarification to improve
appearance
What separation membranes
can do
-
01
Quality
- Removes enzymes and dregs for improved preservability and appearance
- Does not spoil the flavors of products compared with conventional methods
-
02
Cost
- Reduces transportation costs by concentration and volume reduction using membranes
- Improves the efficiency of processes to enhance productivity and save labor
-
03
Stability
- Automates manufacturing processes to improve the supply speed
- Disinfects products to realize stable quality and improved preservability
Application examples in the food industry
-
1
Refining of polysaccharide
This ensures efficient mass production and stable quality.
- Hollow fiber
- Tubular
-
2
Concentration of sugar solutions
Prevents denaturation due to heating to stabilize quality.
- Hollow fiber
-
3
Filtration of unpasteurized sake (rice wine)
Realizes mass production without spoiling flavors.
- Hollow fiber
-
4
Filtration of fruit juices
Preserves the natural taste and aroma without alteration.
- Hollow fiber
-
5
Disinfection of mineral water
Realizes mass production without spoiling minerals and flavors.
- Hollow fiber
-
6
Refining and concentration of polyphenols
Prevents denaturation due to heating to stabilize quality.
- Hollow fiber
Difference from conventional treatment method
-
Diatomaceous earth
Diatomaceous earth cannot be cleaned and running costs for disposal and replacement are high. It takes time and effort to adjust the filter aid.
When a separation membrane of DAICEN MEMBRANE-SYSTEMS is used
Can be reused repeatedly after chemical cleaning or backwash
-
Vaporization and heat sterilization
There is a risk of flavor change due to heating. The energy cost is high.
Can be treated without heating
-
Centrifugation
The power consumption during operation is large. Substances with no difference in specific gravity cannot be separated.
Can be treated even for substances with low specific gravity
Treatment example
Refining and concentration of functional foods
Membrane treatment does not require heat to separate and concentrate products. It has the advantage of removing unnecessary components without phase change, and is also very advantageous for processing heat-sensitive foods.
Filtration of unpasteurized sake (rice wine)
When raw sake is stored at normal temperature, the quality of the sake deteriorates due to residual enzymes. However, it is possible to prevent quality deterioration by removing the enzymes together with bacteria by using UF membranes. In addition, it is also possible to maintain the original flavor of raw sake by avoiding heat sterilization.
Clarification of fruit juice
High quality clarified fruit juice is obtained, while maintaining the natural taste and aroma without alteration. Separation by membrane filtration is a clarification method without heat. Therefore, the taste and aroma of natural fruit juice can be maintained without alteration. Moreover, clear fruit juice can be obtained without secondary precipitation even for long-term preservation.
| Item | Raw fruit juice | UF-clarified fruit juice | |
|---|---|---|---|
| Sugar content (Bx) | 10.5 | 10.0 | |
| Acid (%) | 0.80 | 0.77 | |
| Pulp (%) | 7.2 | - | |
| Vitamin C (mg%) | 32.1 | 27.4 | |
| Amino-nitrogen | 30.8 | 29.0 | |
| Ph | 3.47 | 3.47 | |
| Ash content (%) | 0.29 | 0.25 | |
| Color tone | L | 49.4 | 13.4 |
| A | 4.7 | -1.5 | |
| B | 29.8 | 29.8 | |
| Pectin | Water solubility | 29.8 | N.D. |
| Salt solubility | 13.0 | N.D. | |
| Alkali solubility | 1.2 | N.D. | |
Disinfection of mineral water
Membrane filtration can eliminate harmful bacteria without spoiling minerals and flavors.
Our strengths
-
01
High functionality
- Small variations in membrane pores and high membrane separation performance
- Extensive lineup of membrane pore and hollow fiber sizes. Compatible with various treatment applications
-
02
Extensive track record of success
- Since our founding, we have sold more than 500 projects in the food, pharmaceutical, and cosmetic raw materials industries, building a track record of success
- Solving customers’ problems with experience and know-how cultivated over many years
-
03
Pioneer of separation membranes in the food industry
- The first separation membranes to be used in a food production process were our tubular membrane modules, which were used to concentrate tomatoes.
-
04
Not only membrane modules but also system design
- As a membrane manufacturer that has extensive knowledge on membrane treatment, we can offer comprehensive solutions for entire treatment systems
