1、 Pure water equipment for the food and beverage industry

The food and beverage industry is a conscientious industry for the nation. With the intensification of global pollution and people's pursuit of health, stricter requirements have been put forward for the food and beverage industry. Ordinary municipal tap water or underground deep well water is no longer sufficient to meet people's needs. We are now implementing a food hygiene and safety license system for many food and all beverage industries, which requires purified water, usually pure water, to be used for both process and finished water.

The country has gradually formed a comprehensive regulatory system for the food and beverage industry, including the establishment of enterprises, production processes, and finished product inspections.

2、 Overview of the Food and Beverage Industry

The food industry is developing rapidly and has increasingly high requirements for water quality. The food industry is a water-based industry, and the quality of water directly affects product quality. Water is widely used in the food processing process and is used in different ways. To this end, Zhongtian Jingyuan will explain the impact of water on food and the configuration and process characteristics of advanced food grade pure water equipment - reverse osmosis pure water equipment.

The food industry is one of the water-based industries, which requires a large amount of water in the food manufacturing process. For example, various beverages such as beer and soft drinks are mostly made up of water. Pure water plays an important role in the manufacturing process of canned food, tofu, and other foods, and is one of the main components of the products. Although moisture is not the main component of candies, pastries, bread, and cookies, it also has a significant impact on product quality during their production process. Pure water is widely used in food processing, and the methods of use vary. For example, it is used for cleaning, impregnating, humidifying, and dissolving raw materials, for alkaline peeling, saltwater color protection, flotation, and hydraulic transportation, for blanching, pre boiling, saccharification, fermentation, and seasoning liquid preparation, as well as for sterilization, cooling, and other processes. So many usage techniques, different usage methods, and different components in the raw water will have different effects during the processing.

3、 Industry water quality requirements

The water used in the food and beverage industry usually requires pre treated purified water or purified water, with a conductivity usually below 10uS/cm, which meets the GB 17324-2003 bottle (barrel) drinking purified water hygiene standard.

4、 Equipment process type

Option 1: Pre treatment system → UF system → Post treatment system → Water point

Option 2: Pre treatment system → RO system → Post treatment system → Water point

Plan 3: Pre treatment system → NF system → Post treatment system → Water point

Plan 4: Pre treatment system → Secondary RO system → Post treatment system → Water point

Water outlet standard: GB 17324-2003 Sanitary standard for bottled (barrel) drinking purified water GB5749-2006 Sanitary standard for domestic drinking water CJ94-1999 Drinking purified water standard.

5、 Advanced food water treatment technology - reverse osmosis water treatment process:

Due to the presence of ions and organic compounds that are not conducive to food production in existing tap water, well water, etc., different processes can be selected according to different situations. Some only need to filter out particulate impurities, some need to remove water odors, and some need to remove ion impurities from water. According to these requirements, the currently widely used reliable process is the reverse osmosis pure water treatment process, which has the following process:

1. Raw water → Raw water booster pump → Quartz sand filter → Activated carbon filter → Softener (optional) → Security filter → Primary reverse osmosis equipment → Aseptic pure water tank → Pure water booster pump → UV sterilizer → Micropore filter → EDI system → Aseptic purified water tank → Ozone sterilizer → Purified water booster pump → Ozone sterilizer → UV sterilizer → Micropore filter → Pure water consumption point

2. Raw water → Raw water booster pump → Quartz sand filter → Activated carbon filter → Water softener (optional) → Security filter → First stage reverse osmosis → Pure water tank → Pure water booster pump → Second stage reverse osmosis → Aseptic purified water tank → Ozone sterilizer → Purified water booster pump → Ozone sterilizer → Ultraviolet sterilizer → Micropore filter → Pure water consumption point

6、 Water analysis in the food and beverage industry

Common issues with food quality, such as discoloration, fading, coloring, off flavors, turbidity, precipitation, crystallization, and spoilage, are highly likely to be caused by water quality. But the various impurities in water vary greatly, and the water quality is different, resulting in different degrees of product deterioration. The impact of various impurities in water on finished products is generally reflected in the following aspects:

1. The chromaticity and turbidity of water. These two indicators are the most basic indicators for water quality inspection and also the most obvious sensory indicators. If these two indicators exceed the standard, it can cause product precipitation, difficulty in carbonation, easy occurrence of blowouts, and changes in product color.

2. The odor of water. This factor is relatively simple. Due to physical or chemical factors, many waters themselves have a foul odor, which can easily affect the flavor of the finished product.

3. The hardness of water. This is the most common and closely monitored indicator of water, mainly referring to the concentration of calcium and magnesium ions in water. Calcium and magnesium ions will produce carbonate precipitation during the heating process. When the hardness is too high, it can cause discoloration, turbidity, precipitation, flavor changes, reduced water holding capacity (for meat), hardening (for meat and soy products), and other problems.

4. The alkalinity of water. It is also a quite important indicator. The alkalinity depends on the content of OH -, CO32-, and HCO3- that can bind with H+in water. Excessive alkalinity can lead to a decrease in aroma, precipitation, and hinder CO2 saturation, resulting in an increase in the amount of acidifier used. When there is a fermentation process, excessive alkalinity is not conducive to the growth of yeast.

5. In addition, the pH of water and factors such as phenols, free chlorine, dissolved oxygen, nitrates, organic matter, heavy metals, and microorganisms in water may also have an impact on food processing.

7Pure water equipment for the food and beverage industryCase pictures

8、 Equipment application field

Purified water, mineral water, dairy products, brewing, fruit juice, soft drinks and other food and beverage industry preparation process production water. Direct drinking water through pipelines in communities, hotels, commercial buildings, etc.