Membrane Technology for Fermentation Broth Treatment: Core Applications & Industrial Advantages
Membrane separation technology including ceramic microfiltration, ultrafiltration and nanofiltration offers efficient, low-energy downstream processing solutions for complex fermentation broth. It completes cell removal, deproteinization, decolorization and concentration without heating or chemical additives, boosting product yield while cutting waste and operating costs. Widely applied in antibiotics, amino acids, organic acids and biopharmaceutical fermentation liquid treatment, integrated membrane systems deliver GMP-compliant green biomanufacturing compared with traditional centrifugation and evaporation.
Industrial Cross-Flow Ultrafiltration System for High-Concentration Egg White Protein Concentration
The global food and functional ingredient industry has a growing demand for high-purity concentrated egg white protein used in baking, sports nutrition, and emulsifier production. Traditional thermal concentration and vacuum evaporation will denature egg white protein, destroy emulsifying and foaming functional properties, and consume massive electricity. Cross-flow ultrafiltration membrane technology achieves low-temperature concentration relying on molecular screening, intercepting macromolecular egg albumin while permeating water and small-molecule mineral substances without phase change. This paper elaborates the membrane working principle, integrated skid structure, complete production process and industrial application strengths of egg white ultrafiltration concentration equipment. Compared with traditional thermal concentration equipment, industrial UF membrane systems retain complete protein activity, cut energy costs, and enhance raw material utilization rate, offering green l
Sanitary Self-Cleaning Disc Stack Centrifuge for Fruit Wine Fermentation Liquid Clarification Abstract
The global craft fruit wine industry is expanding rapidly, with consumers demanding clear, stable and naturally flavored fruit wine products. Traditional clarification methods such as gelatin clarification, diatomite filtration and static sedimentation have obvious defects: long processing cycles, large loss of wine liquid, introduction of exogenous additives, and unstable clarity after bottling. Sanitary self-cleaning disc stack centrifuges adopt density difference separation to quickly remove yeast cells, fruit pulp residues and macromolecular suspended impurities in fermentation broth under fully closed low-temperature conditions without adding filter aids. This paper introduces the structural design, separation mechanism, complete process flow and industrial application value of food-grade disc centrifuges in fruit wine production. Compared with traditional clarification techniques, centrifugal equipment realizes continuous automatic slag discharge, reduces wine loss, avoids additi
