The cut-off range for microfiltration generally varies from 0.05 to 5 µm or > 200,000 molecular weight (MW).
Microfiltration is divided into CMF (ceramic) and PMF (polymer) type solutions, each with advantages and limitations.
Ceramic microfiltration
Ceramic membranes (CMF) typically have a well-defined and narrow pore distribution which makes them very suitable for bacteria and spore reduction in milk and whey. With ceramic microfiltration for protein fractionation, it is also possible to reach a high “CAS/WP” ratio and unique MF permeates (native whey) compositions.
CMF is also used for bacteria reduction and allows for higher log reduction compared to other separation technologies and it is therefore applied for ESL products and increases the production of high-end milk and whey powders.
The SiccaDania Filtration team’s in-depth knowledge of ESL processing and CMF plants combined with SiccaDania’s spray drying competence is therefore a strong value proposition.
Polymeric microfiltration
Polymeric microfiltration membranes are utilised for cheese brine clarification and increasingly for fractionation and defatting processes.
Polymeric microfiltration (PMF) has been and still is developing fast for fractionation processes and defatting applications. SiccaDania Filtration has developed new processes and operational features to support the industry in capturing extensive benefits through these processes.
SaniBrineTM
Traditional cheese production involves having cheese in brine solutions as part of the cheese-making process. In order to control the development of bacteria in the brine solutions over time, SiccaDania Filtration applies a polymeric MF membrane system. The systems are designed to filter a certain constant volume from the brine pool, thereby reducing the microbial load and maintaining good brine quality.
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LeanFlux
LeanFlux MF design has made polymeric MF membranes highly suitable for even a high “CAS/WP” ratio and supports lower CAPEX/OPEX for protein fractionation applications and defatting of milk and whey.
LeanFlux® is a unique combination of proven technology using only known flow principles around the modules & membranes.
LeanFlux® will significantly improve known processes and substantially change the approach to known processes using spiral-wound crossflow filtration within the dairy & food industry in general.
LeanFlux® will provide unprecedented energy savings to the general dairy & food industry processes using spiral-wound crossflow filtration, meeting the increased environmental demands and sustainability goals going forward.
LeanFlux® expands the processing boundaries for spiral wound crossflow filtration – Innovation drives Innovation – this must be the optimal success criteria!
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Dairy
- Bacteria reduced skim milk
- Micellar casein concentrate (MCC)
- Bacteria reduced whey protein concentrate (WPC)
- Whey protein isolate (WPI)
- Clarified cheese brine
Food
- Single-cell concentration and purification
- Vegetable protein concentration and purification
- Molecular weight fractionation
- High volume diafiltration
- Fat & protein removal
LeanFlux
LeanFlux MF design has made polymeric MF membranes highly suitable for even a high “CAS/WP” ratio and supports lower CAPEX/OPEX for protein fractionation applications and defatting of milk and whey.
LeanFlux® is a unique combination of proven technology using only known flow principles around the modules & membranes.
LeanFlux® will significantly improve known processes and substantially change the approach to known processes using spiral-wound crossflow filtration within the dairy & food industry in general.
LeanFlux® will provide unprecedented energy savings to the general dairy & food industry processes using spiral-wound crossflow filtration, meeting the increased environmental demands and sustainability goals going forward.
LeanFlux® expands the processing boundaries for spiral wound crossflow filtration – Innovation drives Innovation – this must be the optimal success criteria!
Read more
