The ultrafiltration purification process is similar to the reverse osmosis purification process, but is unique in that it allows separation, thickening, and purification of the liquid at the same time. As with reverse osmosis, the inlet fluid moves along the surface of the membrane thus creating two smaller currents. In such a physical process of current separation, the membrane itself does not act as a collector of ions, molecules or chlorides, but only as an obstacle to the above particles.

The first stream is a fluid that flows through the membrane and is called a permeate. The type and amount of substance remaining in the permeate depends on the properties of the semipermeable membrane and the operating conditions and quality of the input fluid. The second stream is the one that does not pass through the membranes and is called the concentrate.

Due to its mode of action, ultrafiltration is most often used in the food industry. Thus, due to the preservation of excellent properties of takućina (such as color, aroma, taste, etc.), the purification of fruit juices by this method is much more economical than the classic ones. This method has also proven to be an ideal procedure for clarifying wine vinegar, which in itself is slightly turbid due to its low polysaccharide and protein content. Other applications are in the removal of bacteria and viruses from wine, the processing of milk fat in milk, the removal of oil emulsions, etc.

Other features of nanofiltration treatment are:

  • High efficiency and financial profitability
  • Absence of unnecessary chemicals
  • Continuous permeate quality
  • Simplicity of technology
  • Safe operation and management

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