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Reverse Osmosis uses a membrane which permits only water to pass through. Some small molecules with water like properties (such as ethyl alcohol) may also pass through. The rejection properties of the membrane are weakly related to operating variables such as system pH, ionic strength, hydrodynamics and permeate flux. Reverse Osmosis (RO) is almost always a concentration process.

Dairy Applications:

  • Concentration of Milk, Whey or UF Permeate
  • Prior to evaporation or transportation
  • Prior to lactose removal
  • Evaporator or RO permeate polishing
  • Concentration of
    • Gelatin
    • Blood Plasma
    • Fruit Juices (apple, orange etc.)
    • Waste Water Concentration

Other Applications:

  • Concentration of:
    • Gelatin
    • Blood Plasma
    • Fruit Juices (apple, orange etc.)
  • Concentration of product rinse waters Useful wherever low temperature Concentration is desired Beverage de-alcholization