close
Choose Your Site
Global
Social Media
Traditional Chinese medicine extraction liquid contains complex impurities such as plant pectin, macromolecular protein, tannin, residual starch and inorganic salts after water and alcohol extraction. Traditional purification methods including alcohol precipitation, resin adsorption and vacuum concentration have the disadvantages of high reagent consumption, long process cycle, serious active ingredient loss and high energy consumption, which cannot meet the production standards of high-purity and high-stability herbal finished products. Cross-flow nanofiltration membrane technology realizes physical impurity removal, desalination, decolorization and low-temperature concentration through precise molecular screening. It effectively removes invalid macromolecular impurities and small-molecule heterologous substances while fully retaining heat-sensitive active ingredients. This green and efficient separation process has become the core refining technology for modern Chinese medicine deep-
Protein hydrolysis and enzymatic digestion processes produce crude polypeptide liquid containing macromolecular impurities, undigested protein, suspended solids and colloidal residues. Traditional purification methods such as alcohol precipitation and vacuum concentration cause serious active peptide loss, low product purity and high energy consumption, failing to meet the production requirements of high-purity functional polypeptide raw materials. Cross-flow ultrafiltration membrane technology realizes precise molecular grading and low-temperature concentration through physical screening. It effectively intercepts invalid macromolecular impurities while retaining small-molecule active polypeptides, improving product purity and solution clarity. This low-temperature, green and efficient membrane process has become the preferred refining solution for modern biological protein deep-processing enterprises.
The global fruit beverage and fruit concentrate industry continuously pursues low-temperature processing to preserve natural flavor and active nutrients. Traditional thermal concentration leads to aroma loss, pigment degradation and destruction of natural antioxidants in fruit juice. Conventional plate filtration cannot remove small molecular sugars and organic acids effectively, resulting in poor product stability. Cross-flow nanofiltration membrane separation realizes mild concentration and selective impurity removal relying on molecular screening under room temperature. It intercepts fruit pulp, macromolecular polyphenols and pectin, while part of small-molecule organic acid, water penetrates the membrane. This article illustrates the working principle, integrated skid structure, complete production flow and industrial advantages of fruit juice dedicated nanofiltration equipment. Compared with traditional evaporator concentration, the NF system retains natural fruit flavor, reduces
