Membrane Technology for Tamarind Juice Clarification and Concentration
Membrane separation technology delivers cold clarification and concentration for tamarind juice. Remove pectin & suspended solids, preserve natural flavor, reduce sediment and cut thermal‑processing cost for tropical fruit beverage production.
Application of Membrane Separation Technology in Soy Sauce Clarification and Refining Abstract
Traditional filtering technologies such as diatomaceous earth filtration easily cause secondary precipitation of soy sauce and generate solid waste. Cross-flow ceramic membrane separation serves as an eco-friendly physical refining solution for soy sauce. It efficiently intercepts suspended solids, yeast and colloidal impurities at ambient temperature without filter aids. The technology maintains the natural flavor of soy sauce, eliminates turbidity issues, improves long-term storage stability, and reduces production waste for condiment manufacturers.
Horizontal Decanter Centrifuge for Food Fermentation Waste Liquid Protein Recovery
Food fermentation and deep-processing production generate a large amount of waste liquid containing residual microbial protein, suspended solids and organic sediments. Traditional wastewater treatment only focuses on discharge compliance and abandons recyclable protein resources, causing serious resource waste and high sewage treatment costs. The horizontal decanter centrifuge realizes continuous solid-liquid two-phase separation through high-speed centrifugal sedimentation. It efficiently recovers residual crude protein and organic solids from fermentation waste liquid while reducing wastewater pollutant load. With fully enclosed continuous operation, large processing capacity and low material loss, the decanter centrifuge achieves resource recycling and clean production, serving as core energy-saving and emission-reduction equipment for modern food fermentation enterprises.
