Making Crossflow the Perfect FIT for Small Wineries
Product: Oenoflow™ FIT System
Description
The Oenoflow FIT System is a new modular crossflow system specifically designed for wine clarification and polish filtration at small wineries. Components or “modules” can be coupled together like puzzle pieces to configure systems that FIT the specific working needs of each winery.
Oenoflow FIT Components
The base system, constructed of stainless steel employs two high flow, high area hollow fiber microfiltration membranes. The fully automated unit has “Cycle” programming so that systems can be operated and cleaned with minimal operator interaction. To tailor the system to specific winery conditions, additional modular building blocks can be added to the base system.
Oenoflow FIT Membranes
The Oenoflow FIT microfiltration modules incorporate Pall’s proven symmetric hollow fiber membranes. The large diameter high flow modules with 21.5 square meters of filter area have twice the filter area of typical competitive hollow fiber modules.
Cost Saving Benefits
By replacing diatomaceous earth (kieselguhr) and sheet filters with the Oenoflow FIT crossflow microfiltration system, wineries can benefit by eliminating the use and disposal of filter aids, reducing wine losses and increasing filtration consistency. However, with a new modular construction, the Oenoflow FIT provides small and growing wineries with additional benefits: Economical:
• Systems can be configured to meet the available budget Flexible:
• Components can be combined to satisfy multiple winery applications
• Components can be added at a later date for system upgrade Expandable:
• Modules can be added at a later date to accommodate future winery expansion
Compliance
The Oenoflow FIT systems are manufactured in accordance with European Pressure Directives and each system is supplied with a CE mark.
Various Oenoflow modules have been qualified for compliance to specific regulatory standards for products coming into contact with foodstuffs. Please contact Pall for details.
Applications
Media preparation and transfer
Buffer preparation and transfer
Transfer of inoculum to bioreactor
Sampling during fermentation / cell culture
Bioreactor harvest Sterile fluid transfer between unit operations
Bulk handling of sterile material in non-classified environments
Probe insertion into bioreactors, mixers and 3D biocontainers
Sterile filtration manifolds Hybrid stainless steel and single-use system connection
Connection of bulk sterile material to filling machine
Sterile waste removal from process streams
TFF Technology Increases Yield and Reduces Waste Streams
Up to 80% of the extract contained in the surplus yeast that collects at the bottom of tanks after fermentation and maturation can now be recovered rather than disposed of. Beer can be recovered and blended back into the brewing process at a ratio of up to 5% without negatively influencing the beer quality, increasing the yield and reducing the total beer volume needing to be produced. This represents a lower CO2 footprint, reduced water usage, and a lowering of production costs, plus the minimized waste stream reduces disposal costs and ensures a lower level of BOD’s and COD’s are returned back into the environment.
Up to 80% of the extract contained in the surplus yeast that collects at the bottom of tanks after fermentation and maturation can now be recovered rather than disposed of. Beer can be recovered and blended back into the brewing process at a ratio of up to 5% without negatively influencing the beer quality, increasing the yield and reducing the total beer volume needing to be produced. This represents a lower CO2 footprint, reduced water usage, and a lowering of production costs, plus the minimized waste stream reduces disposal costs and ensures a lower level of BOD’s and COD’s are returned back into the environment.
Craft Brewery Preserves Image and Limits Losses
Although beer is restrictive to bacterial growth due to its low pH, ethanol concentration, and low oxygen content, the presence of certain beer spoilage bacteria including Lactobacillus, Pediococcus, Pectinatus, and Megasphaera can generate off-flavors, turbidity and acidity. Such quality deficiencies render the product unacceptable and often result in high economic losses and negative brand image. Throughout the production process, undesirable microbial contamination must be prevented to achieve the required final beer quality. Such contamination may originate from ingredients (including yeast), air and water utilities coming into contact with the product, and the environment.
Although beer is restrictive to bacterial growth due to its low pH, ethanol concentration, and low oxygen content, the presence of certain beer spoilage bacteria including Lactobacillus, Pediococcus, Pectinatus, and Megasphaera can generate off-flavors, turbidity and acidity. Such quality deficiencies render the product unacceptable and often result in high economic losses and negative brand image. Throughout the production process, undesirable microbial contamination must be prevented to achieve the required final beer quality. Such contamination may originate from ingredients (including yeast), air and water utilities coming into contact with the product, and the environment.
Pall Aria™ System Rescues Bottled Spring Water Producer from Plant Closure
Spring water is a valuable natural resource, which requires good purification treatment before appearing on grocery store shelves as high purity, visually pleasing bottled product. Filtration is a key process step required to achieve
consistently high product quality. The costs
associated with filtration may be substantial,
depending on source water quality. Disposable
filters are a technically sound solution but their use may become economically unsustainable in the face of difficult or variable quality source water.
Spring water is a valuable natural resource, which requires good purification treatment before appearing on grocery store shelves as high purity, visually pleasing bottled product. Filtration is a key process step required to achieve
consistently high product quality. The costs
associated with filtration may be substantial,
depending on source water quality. Disposable
filters are a technically sound solution but their use may become economically unsustainable in the face of difficult or variable quality source water.
Microflow System Offers 10 Months Payback in Cheese Brine Purification
Salting by immersion in brine is used for many varieties of cheese worldwide. During repeated immersions fat, curd particles and microorganisms from the cheese plus the accumulation of proteins and other components builds up a nutrient-rich environment for the salt resistant microorganisms. Reused brine may then become a reservoir of unwanted microorganisms, such as gas- or pigmentproducing bacteria, yeast and mold, or salt resistant pathogens, cross-contaminating the cheese and impacting their quality. Good control of the brine and the brining operation is essential to ensure consistent daily production. Additionally, brine disposal is coming under increasing focus. High disposal costs or volume limitations in specific areas are driving the demand for greater brine reuse, to generate operating cost savings and minimize the plant environmental footprint.
Salting by immersion in brine is used for many varieties of cheese worldwide. During repeated immersions fat, curd particles and microorganisms from the cheese plus the accumulation of proteins and other components builds up a nutrient-rich environment for the salt resistant microorganisms. Reused brine may then become a reservoir of unwanted microorganisms, such as gas- or pigmentproducing bacteria, yeast and mold, or salt resistant pathogens, cross-contaminating the cheese and impacting their quality. Good control of the brine and the brining operation is essential to ensure consistent daily production. Additionally, brine disposal is coming under increasing focus. High disposal costs or volume limitations in specific areas are driving the demand for greater brine reuse, to generate operating cost savings and minimize the plant environmental footprint.
Distillers Improve Quality While Reducing Operating Costs with SUPRApak™ Technology
Filtration of spirits can be a challenging task. It is essential to remove contaminants that may cause turbidity while retaining the quality enhancing components in the product. Filter sheets are the traditional method for achieving this delicate balance. Sheets are comprised of a unique matrix of materials that provide an excellent combination of adsorption and depth filtration, making them an ideal solution for turbidity reduction and haze removal in spirits. Filter sheets are available in multiple grades to cover a wide range of applications from filtration of cordials to chill haze reduction in brown spirits to particle removal in white spirits. Additionally many plate and frame filter units have the flexibility to add or remove sheets to suit the batch size, flow rate or the specific product to be filtered.
Filtration of spirits can be a challenging task. It is essential to remove contaminants that may cause turbidity while retaining the quality enhancing components in the product. Filter sheets are the traditional method for achieving this delicate balance. Sheets are comprised of a unique matrix of materials that provide an excellent combination of adsorption and depth filtration, making them an ideal solution for turbidity reduction and haze removal in spirits. Filter sheets are available in multiple grades to cover a wide range of applications from filtration of cordials to chill haze reduction in brown spirits to particle removal in white spirits. Additionally many plate and frame filter units have the flexibility to add or remove sheets to suit the batch size, flow rate or the specific product to be filtered.
Fermentation Broth Clarification Systems for Food and Feed Ingredients Manufacturing
Producers of bulk food and feed ingredients such as amino
acids, organic acids, and vitamins use fermentation as the
basis of their production. Today’s modern industrial
biotechnology processes use carefully selected and purified
microbial cell cultures to produce an ever-increasing variety
of ingredients and increase productivity. During fermentation, the microorganisms multiply in
industrial bioreactors, utilizing a carbohydrate source for
energy. The course of microbial growth progresses under
well-controlled conditions of aeration, agitation rate,
temperature, pH and other parameters. Fermentation can
last from a few hours to several days. The metabolic end
products produced by the microorganisms are the basis for
many ingredients used today.
Producers of bulk food and feed ingredients such as amino
acids, organic acids, and vitamins use fermentation as the
basis of their production. Today’s modern industrial
biotechnology processes use carefully selected and purified
microbial cell cultures to produce an ever-increasing variety
of ingredients and increase productivity. During fermentation, the microorganisms multiply in
industrial bioreactors, utilizing a carbohydrate source for
energy. The course of microbial growth progresses under
well-controlled conditions of aeration, agitation rate,
temperature, pH and other parameters. Fermentation can
last from a few hours to several days. The metabolic end
products produced by the microorganisms are the basis for
many ingredients used today.
Cider Producer Maximizes Yield and Increases Capacity with the Oenoflow™ HS System
Filtration is a key operation in modern cider
production to deliver visually bright and shelf stable
product. Traditionally, cider clarification has been
performed with diatomaceous earth or sheet
based filtration technologies. However, with more
favorable economics, easier operation and lower
waste volumes, crossflow filtration systems like
Pall’s Oenoflow XL system have become more
widely adopted over the past decade.
Filtration is a key operation in modern cider
production to deliver visually bright and shelf stable
product. Traditionally, cider clarification has been
performed with diatomaceous earth or sheet
based filtration technologies. However, with more
favorable economics, easier operation and lower
waste volumes, crossflow filtration systems like
Pall’s Oenoflow XL system have become more
widely adopted over the past decade.
TAB Filtration Significantly Improves Ready to Drink Tea Quality and Yield
Ready to drink tea, fruit juices and drinks,
carbonated soft drinks, and other beverages are
subject to spoilage due to the presence of heatresistant,
acidophilic bacterial spores (TAB). The
thermoacidophilic spores may originate either from
exposure to agricultural raw materials such as in
fruit juice production, or from contamination in the
beverage ingredients, such as sweeteners, juice
and tea concentrates, or flavors, essences, and
colors from natural extracts.
Ready to drink tea, fruit juices and drinks,
carbonated soft drinks, and other beverages are
subject to spoilage due to the presence of heatresistant,
acidophilic bacterial spores (TAB). The
thermoacidophilic spores may originate either from
exposure to agricultural raw materials such as in
fruit juice production, or from contamination in the
beverage ingredients, such as sweeteners, juice
and tea concentrates, or flavors, essences, and
colors from natural extracts.
Cross-flow Lees Filter Experience Delivers Efficiency and Economy at Yalumba
Recovery of wine from lees represents one
of the most challenging forms of filtration
faced by wineries. The high concentration and
variability of the suspended solids limit the
suitable filtration technologies, while strict
environmental regulations and sustainability
programs are increasing pressure to reduce
waste volumes.
Traditionally, lees filtration is performed
with filter aid based systems like rotary vacuum
drum (RVD) or chamber press filters. While
these systems typically have good volumetric
recovery of the wine from the solids, there
are some inherent drawbacks that can affect
wine quality. The open design allows for
oxygen pick-up and the recovered wine often
needs further processing. The wine is typically
downgraded in value and used in blends instead
of added back to the original batch.
Recovery of wine from lees represents one
of the most challenging forms of filtration
faced by wineries. The high concentration and
variability of the suspended solids limit the
suitable filtration technologies, while strict
environmental regulations and sustainability
programs are increasing pressure to reduce
waste volumes.
Traditionally, lees filtration is performed
with filter aid based systems like rotary vacuum
drum (RVD) or chamber press filters. While
these systems typically have good volumetric
recovery of the wine from the solids, there
are some inherent drawbacks that can affect
wine quality. The open design allows for
oxygen pick-up and the recovered wine often
needs further processing. The wine is typically
downgraded in value and used in blends instead
of added back to the original batch.