Crossflow Filtration of Beer�The True Alternative to Diatomaceous Earth Filtration
MBAA TQ vol. 43, no. 3, 2006, pp.
194-198 |
VIEW ARTICLE
Alexander Modrok (1), Dr.-Ing. Dirk Weber (2), Dr. Bernhard Diel (3), and
Michael Rodenberg (3). 1. Alfa Laval Brewing Technology, BE-1140, Brussels,
Belgium. 2. Sartorius Food & Beverage GmbH, 37075, Goettingen, Germany. 3.
Sartorius AG, 37070, Goettingen, Germany.
Abstract
Crossflow filtration technology has been proven to be capable of replacing
diatomaceous earth (DE) filtration and fine filters in the brewery in any part
of the process. The subsequent additional use of sterilizing-grade membrane
filter cartridges in the packaging process eliminates the need for thermal
microbiological sterilization. Fully automated crossflow systems are less labor
intensive to operate than are DE filters and they also use less water and power.
Further advantages of crossflow technology can be found in its excellent up or
down scalability.
Keywords: beer, crossflow filtration
S�ntesis
La tecnolog�a de filtraci�n transversal por membranas ha demostrado ser
capaz de sustituir la filtraci�n por tierra diatom�cea (TD) y filtros finos en
cualquier parte del proceso cervecero. El uso de cartuchos filtrantes de
membranas de grado esterilizante justo antes del envasado, elimina la necesidad
de esterilizaci�n t�rmica. Existen sistemas de filtraci�n transversal
totalmente automatizadas que requieren menos supervisi�n humana que filtros de
TD, utilizando adem�s menos agua y energ�a. Otra ventaja de la tecnolog�a
transversal es su excelente flexibilidad, ajust�ndose f�cilmente a aumentos o
reducciones de capacidad.
Palabras claves: cerveza, filtraci�n transversal
