FOOD & Beverage manufacturing

 

CASE STUDY


Beer recovery process from waste yeast

When the fermentation process is completed in beer manufacturing, the yeast sinks to the bottom of the fermentation tank. After the fermentation process, the sediment at the bottom of the fermentation tank is discarded while the product is moved to the storage tank. The yeast that has precipitated in the storage tank is also periodically thrown out.

The total amount of discarded sediment accounts for 1.5 - 2% of the total beer production volume. The sediment at the bottom of the fermentation tank contains not only yeast but also a high percentage of beer that is not recovered and is lost. The concentration of the sediment ranges from TS 5 - 25% .

Although the flux was not high (5-10 LMH), FMX was able to recover 30 - 50% of beer from the waste yeast.

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In the end, the amount of beer recovered by FMX from waste yeast accounted for 1% of the total beer production volume. Implementation of FMX also decreased dewatering and hauling costs.

 

Removing fine particles in coffee manufacturing process

 

FMX has effectively removed fine particles in coffee manufacturing process. 

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The extract produced from grinding & dripping stage had TS 12- 15% and could not be processed by conventional membrane process. When the extract was filtered through FMX, the final TS was 9 - 10% and the turbidity was 17.4 - 98 NTU.

                                                                              

                                                                             

By adjusting the membrane pore size, FMX can create various flavors and types of coffee.