A TRUSTED PARTNER TO THE OIL & GAS INDUSTRY

In the Textile & Dyestuff industry, membrane filtration has a number of possible applications. The main uses include but are not limited to Dye Desalting & Purification, Effluent Treatment, and Water Reuse.

Membranes are used to concentrate and purify many types of dye which are to be applied aqueously. Membrane filtration is used widely in a variety of process industries, not only for product purification but also for material recovery from waste and for the treatment of effluent prior to final disposal. In dye manufacture and application, like most other processes, there is a continuous search for production methods which will improve product yield and reduce manufacturing costs. Membrane filtration now plays an important part in achieving both of these objectives.

At PCI Membranes, we manufacture membranes, build filtration plants, and are working with a number of dye facilities throughout Europe and Asia.

Some of the reasons PCI Membranes’ customers have chosen to change to their existing UF & NF systems:

• Demand for stable liquid dyes

• Increase in selling price for improved quality product

• Effluent legislation changes

• Effluent charge restructuring

• Bottleneck in capacity

• Future expansion needs – space availability

Key Water Applications:

• Recovery and reuse of water from waste streams

• Biomass separation

• Textile and dye effluent treatment

• Pulp and paper effluent treatment

• Landfill leachate concentration

• CIP solution recycle

• Pesticide and herbicide removal

• Food industry effluents

• Oily wastewater treatment

• Recovery of laundry water/detergent waste

Key In-Process Applications:

• Lignosulphonate recovery and fractionation

• Silica sols concentration

• Dyestuff and pigment concentration, purification and desalting

• Optical brightener purification & concentration

• Recovery of cleaning chemicals (Reco-Cip)

• Surfactant desalting.

Some Membrane Usage Example:

• MF – chemical recovery

• UF – brine clarification

• NF – demineralization of UF permeate

Our Capabilty & Strength

Sweetener

A sweetener is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Those that are not produced by nature are, in general, called artificial sweeteners.

Removal of haze and color from sugar syrup, the concentration of sugar water, can both be accomplished via ceramic membrane filtration processes.

CHEESE, MILK, WHEY AND FOOD PROTEIN

Concentrated milk proteins (MPCs) and isolated milk proteins (MPIs) are produced by ceramic membrane filtration system and their dairy proteins are separated from fresh skim milk. They combine rich calcium with good thermal stability and refreshing mouthfeel. They are rich in casein and whey protein in the same proportions as skim milk.

In the fruit juice industry, fruit juice membrane technology is used mainly to clarify the juice by means of ceramic ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis.

Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyzes pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and much lower pectin content, which is advantageous in the subsequent filtration processes.

Membrane crossflow filtration is widely used in wine membrane filter system for wine filtration, especially as the red wine filter. It can also be used for cross flow filtration beer. Now, the membrane crossflow filtration technology potential for energy-efficiency has made it a viable technique for the clarification of wine and other beverages.

Membrane crossflow filtration is one of the environmentally-friendly wine filtration systems. During the filtration, no filter aid is used. In one step, crossflow filtration clarifies the wine, giving it a clear appearance and making the wine microbiologically stable. So it has very strong advantages in simplifying the steps before bottling and reducing or eliminating the need for some consumables.

Process Water

In-Process Filtration

Sweetener

A sweetener is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Those that are not produced by nature are, in general, called artificial sweeteners.

Removal of haze and color from sugar syrup, the concentration of sugar water, can both be accomplished via ceramic membrane filtration processes.

CHEESE, MILK, WHEY AND FOOD PROTEIN

Concentrated milk proteins (MPCs) and isolated milk proteins (MPIs) are produced by ceramic membrane filtration system and their dairy proteins are separated from fresh skim milk. They combine rich calcium with good thermal stability and refreshing mouthfeel. They are rich in casein and whey protein in the same proportions as skim milk.

In the fruit juice industry, fruit juice membrane technology is used mainly to clarify the juice by means of ceramic ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis.

Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyzes pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and much lower pectin content, which is advantageous in the subsequent filtration processes.

Membrane crossflow filtration is widely used in wine membrane filter system for wine filtration, especially as the red wine filter. It can also be used for cross flow filtration beer. Now, the membrane crossflow filtration technology potential for energy-efficiency has made it a viable technique for the clarification of wine and other beverages.

Membrane crossflow filtration is one of the environmentally-friendly wine filtration systems. During the filtration, no filter aid is used. In one step, crossflow filtration clarifies the wine, giving it a clear appearance and making the wine microbiologically stable. So it has very strong advantages in simplifying the steps before bottling and reducing or eliminating the need for some consumables.

Wastewater Treatment

Application Case Study