Reverse Osmosis (RO) System with SW – Spiral Wound Membrane
Reverse Osmosis offers a wide range of possibilities for removal and concentration of water amount in different milk products.
Spiral wound (SW) system is characterized by these:
- Low plant investment
- Less space required
- Easy membrane replacement
- Hygienic design
SW membrane has a unique design where the large membrane area can be wound to a compact element.
SW membrane elements are provided with these:
- Variable diameter (3.8,-8 inches)
- Variable lengths (38,-40 inches)
- Variable feed spacer (20-50 mil)
- Special design for high pH/high temperature CIP.
- Variable salt extraction (RO) and lactose extraction (RO)
Membrane elements are fixed inside a structure made of stainless steel in order to create a module and to create certain number of modules installed in a plant. On the basis of modular and proven components, each plant is organized to fit each application. Furthermore, plant design provides access to maintenance of all vital parts while providing effective costs in organization. RO plants with SW membrane elements can be provided with a process automation type ranging from a simple and manual process automation to a fully automated system integrated with the whole factory control system.
The most suitable membranes should be selected for each application.
Features
Some typical applications are;
- Milk Concentration, Whey and UF Permeate (Filtrate)
- Milk demineralization, Whey and UF Permeate (Filtrate)
- Separation of pure water and product residues from the product due to steam during production
In Reverse Osmosis, thickening is performed only by filtration of water, which means it is an alternative to evaporation.
Areas of use of RO are;
- Used in concentration of liquids such as Whey, UF Permeate, skimmed milk
- Pre-concentration of milk
- Reduction of transportation costs
- Yoghurt production (as an alternative to Evaporator)
- Ready-made food products (baby formula, biscuits, chocolate, etc...)
- As animal feed (whey concentrated in pork farms in Europe is used as feed, and plays an important role in development of animals.)
- Process water (White water) is used for recovery.
Yoghurt Production with Reverse Osmosis (RO) System:
- In yoghurt production, evaporator consumes steam and it only has the possibility to work with hot milk. In Reverse Osmosis system, it is possible to work with both cold and hot milk.
- Evaporator operates with steam. In the Reverse Osmosis system, there is no steam. After 1990s, Europe started yoghurt production with this system and it became widespread.
- Milk aroma will not be lost with Reverse Osmosis. It will remain in it.
- Hygienic production in closed system
- Possibility to obtain dry matter up to 22%
- Takes less space and does not occupy a large area like the evaporator
- It is possible to increase capacity for the future
- It is possible to process for yoghurt production, UF permeate as well as whey.
- It is possible to save water by using RO permeate in CIP systems. Special design is required for this.