Investigation of rotating and vibrating filtration for clarification of rough beer

Low Pressure Microfilter Design Aspects and Filtration Performance

“…This concept of depositing an active layer on top of a surface membrane has been reported recently for a rotating/vibrating filtration system, where a metallo-ceramic membrane was created from a stainless steel coarse support with a ceramic selective top layer (6). The resulting nominal pore sizes of between 1-3 microns appeared to achieve 100% rejection of yeast cells from rough beer samples, suggesting that a target pore size of 1 micron should be the aim for yeast cell filtration.…”

“…This indicates that the model predictions, based on equations 3 and 2, appear reasonable. It has been reported that the optimum pore size for yeast filtration is 1-3 microns, in order to remove sufficient yeast cells and obtain good permeate clarity, whilst retaining materials essential for taste (6). Slight changes to the membrane sintering conditions could therefore be made in order to meet the required beer clarity standards.…”

“…In order to improve process efficiency, conventional microfilters with tortuous pore channels are already being introduced to the brewing industry, replacing the traditional filtration method using diatomaceous earth (4)(5)(6). Surface microfilters based on silicon nitride have been used to filter bovine serum albumin suspensions (7).…”

Dynamic Filtration with Rotating Disks, and Rotating or Vibrating Membranes

“…Ding et al (2003) used the UTC module in UF of skim bovine milk together with a larger 26 cm diameter unit in stainless steel equipped with a 460 cm 2 50 kDa membrane on each side of the disk. Fillaudeau et al (2007) used an RVF module (Profiltra, Boulogne Billancourt, France) with an impeller-shaped rotor, rotating between two membrane disks for clarification of rough beer. In concentration tests, the rotating disk module yielded a flux of 80/L/h/m 2 at VRR ¼ 3 versus 35 for the Rayflow.…”

Chicory juice clarification by membrane filtration using rotating disk module

“…In juice filtration fouling is caused by the accumulation of macromolecular or colloidal species (such as pectin, proteins and colorants) on the membrane surface as well as in the membrane pores. Efforts have been made to eliminate or control membrane fouling, including fabrication of anti-fouling membranes (Liu et al, 2006;Zhao et al, 2008), pretreatment of feed juice (Gokmen and Cetinkaya, 2007), and use of shear-enhanced process (Fillaudeau et al, 2007;Luo et al, 2010Luo et al, , 2012a. Among these available approaches, operating at high shear rate is technically sound and economically attractive.…”