Beverage Make-Up Water

Most soft drinks, beer, bottled water and other common beverages, are comprised of more than 90% water. The quality of water is therefore crucial for a good tasting beverage. Beverage manufacturers adhere to strict water quality standards to meet health regulations and to produce safe, standardized water that maintains consistency in flavor, color and body. Impurities, such as suspended particles, certain dissolved solids (or ions), metals, organic matter and bacteria may result in taste and color defects. Membrane filtration technologies including ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) are commonly used to remove such impurities and produce the desired water quality ideal for beverages.

TurboClean® Bev 8040-UF elements may be used to remove larger particles present in the beverage make-up water and deliver high quality water for soft drinks, energy drinks and bottled water. The TurboClean® Bev 8040-UF element features a 10 kDa membrane suitable to remove suspended particles, proteins and viruses.

TurboClean® Beverage Cellulose Acetate RO and NF elements are the best performing cellulose acetate (CA) membrane elements for producing high quality water for beverage production. These elements have been certified to NSF/ANSI Standard 61 for use in drinking water systems. The combination of the patented TurboClean hard shell technology with the chlorine tolerance of CA membranes makes these elements optimal for ensuring a safe and sanitary system environment.

TurboClean® Beverage Thin-Film Composite RO elements deliver high purity, low TDS (dissolved solids) water for beverages. TurboClean Beverage RO elements are available in several membrane chemistries: standard high rejection RO - ACM2, low-fouling RO - X-20™, and low-energy RO - LE.

The patented TurboClean hard shell offers a safe and sanitary operating system with none of the stagnant areas created by the brine seals of fiberglassed membrane elements where bacterial growth is often found.

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Apple Juice Clarification

Fruit juices are popular beverages due to their nutritional and antioxidant properties. Apple juice in particular, is a healthy choice because it contains vitamin C and healthy polyphenol antioxidants that are essential for overall health.

Apple juice is processed and sold in many forms. Fresh apple juice or sweet cider is made from ripe fruit that has been pressed and bottled or packaged without preservatives. This juice is often sold at the orchard while shelf-stable apple juice is sweet cider that has been treated by some method for preservation.

In general, after the apples have been harvested, inspected and cleaned, they are sent to a hammer or grating mill for grinding. The juice is then extracted from the mashed apples using a press. Apple juice collected from a press or extractor typically contains suspended solids and other viscous soluble materials (pectin) that have the potential to form after-bottling hazes. If a cloudy product is desired, the juice may be directly pasteurized, killing any bacteria present in the fruit puree and denaturing residual enzymes. For a clear juice product, the raw apple juice is typically enzyme-treated (using pectinase) to hydrolyze the pectin molecules so that they can no longer hold juice. This process is known as depectinization and is an important step to reduce viscosity and help flocculate suspended matter. After the enzyme treatment, the suspended matter is removed from the juice using filtration processes.

Centrifugation is often used to remove high molecular weight solids. For further clarification, tubular or capillary microfiltration membranes may be used. Tubular membrane modules such as MICRODYN™ MD 150 TP or MICRODYN™ MD 220 TP offer tubes with an inner diameter of 5.5 mm (0.22 inches). MICRODYN tubular modules can tolerate a pH range of 0-14. Capillary modules such MICRODYN™ MD 200 CV offer capillaries with an inner diameter of 1.8 mm (0.071 inches).

After clarification, the clear juice is pasteurized and bottled or concentrated further.   

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