What types of partition areas are available?

Microfiltration for bacteria, yeasts, and cells; ultrafiltration for proteins and colloids; selection based on the product’s intended use and quality specifications.

What types of filtration separation are available in the food industry?

The options are microfiltration and ultrafiltration. Microfiltration is used to remove bacteria and yeast, while ultrafiltration separates larger molecules such as proteins and fine colloids.

MEMBRAFLOW - Solutions

Membrane filtration for the food and beverage industry

Q: What separation methods are available? Is membrane filtration suitable for sensitive products such as beverages and food?

Yes, the separation is carried out at low temperatures, so the flavor, color, and valuable nutrients are preserved, and the sensory quality remains stable.

Q: Is sterile filtration possible without heating?

Yes, with the appropriate pore size in microfiltration and validated procedures, it is possible to prepare a sterile fill.

Q: Which products particularly benefit from membrane filtration?

Milk and whey, beer, wine, juices, plant-based beverages, syrups, flavorings, and extracts, as well as fermentation broths and process water.

Q: How does filtration affect the taste of the food?

The sensor readings remain stable. Since the process does not involve heating, the filtration does not alter the product's taste, color, or odor.

Q: What materials are used in the filters?

The system uses ceramic membranes made of aluminum oxide and zirconium oxide. They are food-safe, do not affect the taste, and offer excellent chemical and thermal stability.

Clear, stable result, without heating. More yield & consistent quality.

The challenge of filtration in food & beverage production

Manufacturer of Food and beverages need microbiologically safe, sensorially unadulterated and optically clear products. Fluctuating raw material qualities and viscous media increase the effort required for filtration. At the same time, processes need to be reliable and cleaning times need to be short. Additives, energy and water should be used sparingly.

Typical targets are Product protection without heating, stable clarity and reproducible quality across batches. Stable processes with controlled fouling and measurably longer running times between cleanings are also important.

Core challenges:

Product protection: Germ reduction without thermal influence
Sensors & clarity: Remove lees/pectin/yeast, preserve aromas
Constance despite raw material fluctuations & viscous media
Fouling control, increase service life, minimize losses
Hygiene/Compliance: CIP/SIP-capable, validatable, traceable
Resources: Fewer additives, low energy/water consumption

The solution: ceramic membrane filtration

Particularly in the Beverage and food industry product protection, sensory quality and efficient and hygienic processes. This is exactly where we at Membraflow come in: Ceramic micro and ultrafiltration in crossflow operation is designed especially for sensitive end products. The combination of durable ceramic materials and continuous tangential flow keeps fluxes stable, the membrane clean and enables reproducible results with short cleaning cycles.

Your advantages at a glance:

Sensors received: Cold filtration preserves taste, color and valuable ingredients.
Increase product safety: Reliably remove germs and yeast, sterile filtration is possible.
Plannable processes: Stable flow rates, less fouling, shorter cleaning times.
Fewer additives: Reduced use of clarifying agents and additives.
Save resources: Recovering process water and reducing losses.
Simple integration: Modular design, integration into existing lines.

Why this works

Possible applications in the food and beverage industry

From milk and whey to beer, wine and juices to plant-based drinks, syrups, flavors, extracts and enzymes. Membrane filtration addresses key steps in the food industry. It separates particles, pectins, yeasts and microorganisms selectively, cold and hygienically. This results in clear and stable products with reproducible quality.

Examples of application areas:

Purification and clarification of beverages: Precise removal of lees, pectin, yeasts and unwanted components
Concentration and fractionation of flavors, sweeteners, proteins
Fermentation broths: Separation of microorganisms and cell residues
Whey preparation: Extraction of high-purity whey proteins
Milk and plant-based products: Stabilization and clarity.
Extracts from plant raw materials: Extraction and purification of natural active ingredients, colorants, enzymes
Process water: Recovery and recycling

membrane filter technology

Application Areas

How ceramic membrane filtration works in the food and beverage industry

Physical principle

The medium flows tangentially along the membrane under moderate pressure. Particles such as pectins, yeasts and colloids are removed from the surface. The permeate flow remains stable and fouling is reduced.

Structure and materials

Our ceramic multilayer membranes are made of aluminum oxide and zirconium oxide and combine mechanical stability with a fine-pored selective layer. The membranes are approved for food contact and are therefore also suitable for sensitive products.

Separation areas

Microfiltration: Retention of germs, yeasts, cells and lees in beer, wine, juices and plant-based drinks
Ultrafiltration: Separation of proteins and colloids, for example in whey and dairy products

Hygiene and cleaning

Filtration takes place cold and the aroma, color and ingredients are retained. Cleaning and sterilization then take place in a closed system using Cleaning in Place and Sterilization in Place (CIP/SIP). The systems therefore do not have to be dismantled for cleaning and sterilization.

Operation and integration

Our filtration system works continuously and reliably in crossflow operation. The systems are modularly scalable and can also be integrated into existing lines with pumps, tanks, heat exchangers and CIP systems.

Case study: Membrane filtration in juice production

Clearer juices, longer shelf life, Sensors is retained. We show here in a project how our technology works in practice.

FAQ - Frequently asked questions about filtration in the food and beverage sector

What separation areas are available? Is membrane filtration suitable for sensitive products such as food and beverages?

Yes, the separation takes place cold, the aroma, color and valuable ingredients are retained and the sensory quality remains stable.

Is sterile filtration possible without heating?

Yes, with a suitable pore size in microfiltration and validated processes, sterile filling can be prepared.

Which products particularly benefit from membrane filtration?

Milk and whey, beer, wine, juices, plant-based drinks, syrups, flavors and extracts as well as fermentation broths and process water.

Which separation areas are available?

Microfiltration for germs, yeasts and cells, ultrafiltration for proteins and colloids, selection depending on product target and quality specification.

How time-consuming is it to clean the filtration systems?

The systems are capable of Cleaning in Place and Sterilization in Place (CIP/SIP) automatic rinsing sequences shorten downtimes.

How does filtration affect the taste of the food?

The Sensors remains stable. As the process does not require heating, filtration does not change the taste, color or smell of the product.

What filtration separation areas are available in the food industry?

Microfiltration and ultrafiltration are available. Microfiltration is used to remove germs and yeast, while ultrafiltration separates larger molecules such as proteins and fine colloids.

What materials are used in the filters?

Ceramic membranes made of aluminum oxide and zirconium oxide are used. They are suitable for use with food, do not affect the taste and offer high chemical and thermal stability.