AddressAhmednagar, Maharashtra, INDIA
Call us+91-9890649199 | +91-9370649199
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Micro Filtration
Micro Filtration plant which is used in the dairy industry for
bacteria reduction from skim milk and whey, cheese brine
clarification and protein fractionation in cheese milk.
bacteria reduction from skim milk and whey, cheese brine
clarification and protein fractionation in cheese milk.
Ultra Filtration
Ultra Filtration is a medium pressure-driven membrane filtration process. Ultra Filtration is based on a membrane with a medium open structure allowing most dissolved components and some non-dissolved components to pass, while larger components are rejected by the membrane. In the dairy industry UF is widely used in concentration of whey protein concentration and milk protein concentration and/or standardization.
Nano Filtration
Nano-Filtration plant which is used in the dairy industry for concentration, desalination and water removal of milk, whey or permeate from the ultra-filtration process of milk or whey. The nano-filtration membrane allows water and monovalent salts to pass through it during the concentration process and at the same time the membrane retains the remaining solids in the feed. In this way the divalent salts, lactose, acids, proteins, fat and bacteria are concentrated in the retentate.
Reverse Osmosis
Reverse Osmosis plant which is used in the dairy industry for concentration or volume reduction of milk, whey or permeate from the ultra-filtration process of milk or whey. The reverse osmosis membrane allows water to pass through it during the concentration process and at the same time the membrane retains solids in the feed. In this way the dissolved salts, lactose, acids, proteins, fatand bacteria are concentrated in the retentate.
Technology we use
Membrane Filtration Technology in Dairy Industry
Milk is an essential constituent of many foods. It is a complex mixture of different components like fat, protein, lactose, minerals, etc. These components have specific nutritional and functional properties. Fractionation of these components will enable pure ingredients to be produced that have the advantage of constant quality.
The use of membrane technology as a processing and separation method in food industry is gaining wide application. Membrane separations can be used either as alternatives to conventional techniques or as novel technology for processing new ingredients and foods. Membrane separations are considered green technologies.
Using membrane filtration to remove microorganisms for shelf-life extension of foods instead of using additives and preservatives also create a green image for the processed foods as well as for the processing procedure. Concentration by membrane filtration instead of thermal evaporation does not employ severe heating and that it preserves the natural taste of food products and the nutritional value of heat-sensitive components.
Pressure-driven membrane processes, namely MF, UF, NF and RO facilitate separation of components with a large range of particle sizes. It is for this reason that they find wide range of applications in food processing industry.
The use of membrane technology as a processing and separation method in food industry is gaining wide application. Membrane separations can be used either as alternatives to conventional techniques or as novel technology for processing new ingredients and foods. Membrane separations are considered green technologies.
Using membrane filtration to remove microorganisms for shelf-life extension of foods instead of using additives and preservatives also create a green image for the processed foods as well as for the processing procedure. Concentration by membrane filtration instead of thermal evaporation does not employ severe heating and that it preserves the natural taste of food products and the nutritional value of heat-sensitive components.
Pressure-driven membrane processes, namely MF, UF, NF and RO facilitate separation of components with a large range of particle sizes. It is for this reason that they find wide range of applications in food processing industry.
Membrane technology overview
Membrane filtration is a separation process which separates a liquid into two streams by means of a semi‑permeable membrane.
The two streams are referred to as retentate and permeate. By using membranes with different pore sizes, it is possible to separate specific components of milk and whey. Depending on the application in question, the specified components are either concentrated or removed/reduced. Membrane filtration can basically be divided into four main technologies:
The two streams are referred to as retentate and permeate. By using membranes with different pore sizes, it is possible to separate specific components of milk and whey. Depending on the application in question, the specified components are either concentrated or removed/reduced. Membrane filtration can basically be divided into four main technologies:
1.
Microfiltration (MF)
Microfiltration is a low pressure-driven membrane filtration process based on a membrane with an open structure. It allows dissolved components to pass, while most non-dissolved components are rejected by the membrane. In the dairy industry, microfiltration is widely used for bacteria and spore reduction and fat removal in milk and whey, as well as for protein and casein standardization.
2.
Ultrafiltration (UF)
Ultrafiltration is a medium pressure-driven membrane filtration process. Ultrafiltration is based on a membrane with a medium-open structure allowing most dissolved components and some non-dissolved components to pass, while larger components are rejected by the membrane. In the dairy industry UF is widely used in concentration of whey protein concentration and milk protein concentration and/or standardization.
3.
Nanofiltration (NF)
Nanofiltration is a medium to high pressure-driven membrane filtration process. Generally speaking, nanofiltration is another type of reverse osmosis where the membrane has a slightly more open structure allowing predominantly monovalent ions to pass through the membrane. Divalent ions are - to a large extent - rejected by the membrane. In the dairy industry, nanofiltration is mainly used for special applications such as partial demineralization of whey, lactose-free milk or volume reduction of whey.
4.
Reverse osmosis (RO)
Reverse osmosis is a high pressure-driven membrane filtration process which is based on a very dense membrane. In principle, only water passes through the membrane layer. In the dairy industry, reverse osmosis is normally used for concentration or volume reduction of milk and whey, milk solids recovery and water reclamation.
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Head Office
B-101, First Floor, Raj Chamber, Near Kothla Stand, Ahmednagar - 414001. Maharashtra, INDIA
Factory
Plot No. 1, Survey No. 273/3, Behind Videocon Company, Burhannagar, Ahmednagar - 414002. Maharashtra, INDIA
North Zone India
Rusia Complex, Near Shashtri Nagar, Railway Crossing, Model Town, Ludhiana, Punjab, INDIA
South Zone India
F2, Rayal Fairmont Apartments, 39, V. N. Nagar, Trichy - 620002. Tamilnadu, INDIA