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Plant crude extracts contain a large number of insoluble residues, fiber debris, colloidal pectin and denatured macromolecular impurities after crushing and leaching. Traditional static sedimentation and bag filtration fail to remove micro colloids thoroughly, resulting in turbid feed liquid, severe membrane fouling and low finished product purity in subsequent refining processes. The sanitary disc stack centrifuge adopts high-speed density-difference separation to achieve continuous, low-temperature and closed clarification of plant extract liquid. It efficiently removes solid residues and unstable colloidal substances without damaging natural active ingredients such as flavonoids and polyphenols. This equipment greatly improves liquid clarity, stabilizes post-process membrane separation effect, and increases the final yield of plant active substances, becoming the ideal pretreatment equipment for modern botanical deep-processing lines.
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
The booming global sports nutrition and dairy ingredient market creates growing demand for high-quality whey protein products. Traditional whey processing adopts vacuum evaporation for concentration, which leads to protein thermal denaturation, damages functional properties and consumes massive energy. Conventional resin separation cannot achieve effective grading of different protein components. Cross-flow ultrafiltration technology performs low-temperature physical separation based on molecular weight differences. It intercepts whey protein macromolecules while permeating lactose, salt and water, realizing protein enrichment and desalination simultaneously. This article introduces the separation principle, integrated skid structure, complete production workflow and industrial advantages of whey dedicated ultrafiltration equipment. Compared with traditional concentration processes, the UF system retains complete protein activity, reduces energy consumption and improves raw material ut
