Machinery for crossflow filtration
In filtration processes, the application of membrane technologies and crossflow filtration systems is constantly growing.
The so-called classical filtration method has three main features:
- the liquid has to pass through the filtering surface only in a perpendicular (frontal) direction;
- filtration is carried out by the addition of chemicals or adjuvants, such as fossil flour;
- more steps are required to achieve the optimal result.
In a crossflow filtration, where the filtering surface is a
selective membrane, the liquid goes through and parallel of the membrane and thus keeps the membrane clean of residues. According to the pore size of the membrane we speak of microfiltration, ultrafiltration, nanofiltration, reverse osmosis.
In the process of food beverage’ producing, crossflow filters involve a lot of advantages compared with traditional systems which can be summarized as follow:
Bared’ systems are the result of over 30 years of experience in crossflow membrane filtration. Thanks to capillary membranes with a nominal pore size up to 0 2 micron it is possible to obtain a sterile filtration. Membranes are gentle on the product and do not increase its temperature. By filtering with a Bared crossflow system it is guaranteed a crystalline product just in a single step
compared to other systems that require more filtration stages, and therefore greater stress of the product.
The filter is suitable for
Filtration of still and sparkling wine
- Filtration of juices
- Filtration of beer
- Prevention of anomalous fermentations
- Protein stability improvement
- Recovery of second or third pressing
In the following table are represented the crossflow filters range:
For more info visit: https://www.bared.it/en/
