Membrane Filtration in Food and Beverage Processing

Category: Application
Level: Advanced
Languages Available: Brazilian Portuguese, English, Dutch, French, German, Italian, Polish, Spanish. 

Course Modules:

1. Basic Membrane Concepts
2. Membrane Materials: Applications restrictions
3. Membrane Cleaning Application

It is recommended that trainees have completed Principles of Hygiene and Sanitation in Food and Beverage Processing in preparation for this course.

Course Description:

This advanced module introduces the different types of membrane filtration systems, building a detailed understanding of the core principles, where each system can be used, and understanding the limitations of some membrane installations and how this impacts the cleaning regime.

Suitable For:

Employees responsible for the membrane plant efficiency – including site and operations managers, engineers, operators.

Learning Objectives:

• Understand the types of Membranes available and where they are used
• Understand the membrane materials available for Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis
• Be aware of the Temperature & pH Limitations for different Membrane Designs & Components
• Understand the Chemistry of Cleaning Membranes