Process info: Sterilization in wine & beverage production
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Back to Sterilization in wine & beverage production
1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT
2. NEW TECHNOLOGIES
- a) Changes in the process
- Filtration of the product using membrane separation (BAT for Food, Drink and Milk Industries, June 2005)
Filtration of the product is carried out in several processes during drinks manufacturing, e.g. during fining and before bottling to remove the remaining solid, insoluble turbid compounds and micro-organisms. Membrane separation can be used instead of natural mineral adsorbents such as diatomaceous earth, to reduce water consumption and waste water production. This removes the risk of the filter cake and separated solids being washed away with washing waters and adding to the waste water load. The spent filter material can be dewatered. It is reported that it can be composted or possibly brought out to the vineyard or distilled, depending on the composition. The treatment and recovery of diatomaceous earth are reported to be a problem. This technique enables a strong filtration of the product and removes the remaining microorganisms and other suspended matter, It is also used for sterilisation. This process results in reduced water consumption, reduced energy consumption for sterilization and reduced minimization for disposing of diatomaceous earth. It is applicable in drinks manufacturing installations where the strong filtration of the product will not adversely affect its quality.
- b) Changes in the energy distribution system
No information is available.
- c) Changes in the heat supply system
No information is available.
