Membrane Separation and Concentration Technology for Cucumber Juice Processing
This paper introduces the application of integrated membrane systems in cucumber juice clarification and concentration. Microfiltration removes pulp and suspended solids, ultrafiltration eliminates colloids and bacteria, and nanofiltration concentrates active ingredients under low temperature. This gentle process effectively protects heat‑sensitive nutrients, original flavour and colour of cucumber juice. Compared with thermal evaporation, it saves energy and reduces pollution. Proper cross‑flow control and CIP cleaning relieve membrane fouling, making it suitable for beverage and plant extract production.
Application of Membrane Separation and Concentration Technology in Heparin Sodium Extraction
This paper introduces the application of integrated membrane separation and concentration technology in heparin sodium extraction. Ceramic microfiltration clarifies enzymatic hydrolysate, ultrafiltration intercepts heparin, and nanofiltration with diafiltration achieves desalination and concentration. Compared with traditional processes, this low‑temperature method raises yield, cuts ethanol consumption and wastewater, and allows smooth scale‑up from lab trials to mass production, though membrane fouling needs to be managed via CIP and process tuning.
Membrane Separation and Concentration for Milk Desalting and Lactose Reduction
This abstract introduces membrane separation and concentration technology applied in milk desalting and lactose reduction. By combining ultrafiltration and nanofiltration, the system separates proteins, lactose and mineral salts via molecular weight screening under mild low-temperature conditions. It effectively cuts salt and lactose content while preserving native milk protein and flavor, avoiding thermal damage. This clean physical process features adjustable removal rates, low energy consumption and stable batch quality, ideal for manufacturing low-lactose, low-salt dairy powder.
