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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.
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.
Membrane technology including ultrafiltration and nanofiltration is widely applied for desalting and lactose reduction of skim milk powder. Under low-temperature physical separation, proteins are retained while soluble mineral salts and most lactose pass through the membrane. It avoids thermal damage to milk nutrients and flavour compared with traditional evaporation and ion exchange. Optimized diafiltration helps achieve stable desalting and de-lactose efficiency. Proper CIP control relieves membrane fouling. This green process lowers energy cost and supports clean-label low-lactose dairy ingredients for infant food, functional nutrition and export markets.
