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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.
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Dairy
Applications: |
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Concentration of Milk, Whey or
UF Permeate |
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Prior to evaporation or
transportation
Prior to lactose removal
Evaporator or RO permeate
polishing |
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Concentration of |
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Gelatin
Blood Plasma
Fruit Juices
(apple, orange etc.) |
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Waste Water Concentration |
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Other Applications: |
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Concentration of |
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Gelatin
Blood Plasma
Fruit Juices
(apple, orange etc.) |
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Concentration
of product rinse waters
Useful wherever low
temperature Concentration is
desired
Beverage de-alcholization
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