Food and Beverage Applications

GEA Filtration is experienced in processing a wide range of products on a commercial basis and by testing products at the plant site or in our pilot plant testing facility.

Food and Beverage Applications

The product knowledge we gained by this experience is indicated by the following list of products suitable for processing on a GEA Filtration membrane filtration system. These systems include microfiltration, ultrafiltration, nanofiltration, and reverse osmosis with either spiral-wound, stainless steel, ceramic, tubular, or plate-and-frame configurations.

• Concentration of egg white
• Clarification and preconcentration of fruit juices
• Concentration and deashing of pork , bone or beef gelatin
• Meat brine clarification for bacteria removal and brine re-use
• Concentration of vegetable and plant proteins such as soy, canola and oat
• Brine Microfiltration
• Specialty Ethnic Foods
• Food Ingredients/Flavors
• Process Water Reclamation
• Dealcoholization of Beer
• Malt beverage clarification/decolorization
• Dealcoholizatlon of Wine
• Soy Milk Whey
• Soy Protein Isolate
• Starch/Gluten Recovery
• Aloe Vera Juice
• Grapefruit Juice
• Strawberry Juice
• Orange Juice
• Peach Juice
• Pineapple Juice
• Apple Juice
• Pear Juice
• Carrot Juice
• Celery Juice
• Maple Syrup
• Beef Stick Water
• Surimi Wash Water
• Gelatine Production
• Potato Starch Recovery
• Dextrose Clarification
• Corn Syrup Clarification
• Malto Dextrin Clarification
• Fructose Clarification
• Egg White Concentration
• Whole Egg Concentration
• Porcine Bovine Blood Plasma
• Chicken Blood

Starch & Sweetener Industry

The starch and sweetener industry has seen membrane filtration replace traditional separation methods such as filter presses and rotary vacuum filters in a number of process steps. The primary benefits are elimination of handling/disposal of diatomaceous earth (kieselguhr) and increase in product yields. These include:

• Clarification of corn syrups such as dextrose and fructose
• Concentration of starch wash water
• Dextrose enrichment
• De-pyrogenation of dextrose syrup
• Fractionation/concentration of steep water

Sugar Industry

Both the cane and beet sugar industries have used age old methods such as liming and flocculation to clarify the raw juice and remove impurities such as waxes, dextrans and gums before sending the juice to the refining step for evaporation and crystallization.

Membrane filtration can be used to clarify the raw juice off the primary clarifiers, thereby eliminating many environmental problems and improving the quality and yield of the juice.

Cross-flow membrane filtration technology is quickly gaining global acceptance as an important manufacturing step in many process industries worldwide. The ability to produce very specific separations / purifications at low or ambient temperatures often make membrane filtration a much more cost-effective technology than more conventional methods such as rotary vacuum filtration or filter presses.

Membrane filtration is a pressure driven technology with pore sizes ranging from 100 molecular weight to 5 microns. The technologies included in membrane filtration are: Reverse Osmosis RO, Nanofiltration NF, Ultrafiltration UF, and Microfiltration MF.