METHOD FOR THE REMOVAL OF COMPONENTS CAUSING TURBIDITY, FROM A FLUID, BY MEANS OF MICROFILTRATION

摘要

The invention relates to a process for the removal ofcomponents causing turbidity, from a fluid, by means ofmicro-filtration, whereby the fluid is beer, wine, fruit juice,bacterial suspension, blood, milk, enzyme suspension, etc.According to the invention the fluid to be treated isfed across an asymmetric membrane having a pore structure suchthat the pores on the feed side of the membrane are largerthan the nominal pore size and the pores of nominal pore sizeoccur in the cross section toward the permeate side, thefiltered off components are back-flushed from the membrane andare subsequently carried away with the fluid. The nominal poresize is usually 0.1-5.0 µm and preferably 0.2-1.0 µm. Themembrane may be tubular, flat or capillary. Back-flushing takesplace intermittently with a frequency of 1 second to 10minutes for 0.1-1 second at a counter pressure of 0.5-5 bar.The feed velocity is preferably below 2 m/s and the pressuredifference over the membrane is less than 0.5 bar.