Beer Membrane Filtrater: How to perform beer membrane filtration?

Beer membrane filtration is crucial because it improves beer quality, extends shelf life, preserves flavor, ensures aseptic packaging, prevents haze, and contributes to more sustainable production. This process involves several important steps. Here’s a detailed look at the key points of the beer membrane filtration process:

1. Cleaning the Membrane Filter

The first step in the filtration process is to clean and sterilize the membrane filter. After the filter is assembled, it should be sterilized with 5°C hot water for 20 minutes to ensure all particles and potential contaminants are eliminated. The sterilized water is first filtered through a 0.45 μm microporous membrane to remove particles and colloids. To ensure the filter is fully sterilized, sterile water is used to push out the sterilized water, or CO2 can be used for this purpose.

2. Pressure Testing the Membrane Filter

Before beginning the filtration, it’s crucial to perform a pressure test. A proper pressure difference indicates the membrane is functioning well, while any rupture in the membrane can compromise the filtration process. The standard pressure differences based on micropore diameter are:

• 3.0um diameter: pressure difference of 0.07 MPa
• 1.2um diameter: pressure difference of 0.085 MPa
• 0.8um diameter: pressure difference of 0.114 MPa

If the pressure difference falls below the specified value, it indicates that the membrane has ruptured and requires inspection and reassembly.

3. Filtration of Beer

Once the system is set up, the beer is ready for filtration. Initially, the beer undergoes coarse filtration via a centrifuge or diatomaceous earth filter to remove larger particulate matter. Afterward, the beer is sent to the membrane filter for fine filtration. This step ensures that only the cleanest, purest beer reaches the storage tank. Once filtered, the sterile beer is transferred to the clear beer tank for final filling under sterile conditions.

4. Stopping the Filtration Process

After the filtration is complete, it’s important to follow the correct procedure to stop the filtration system. Beer supply should be halted first, followed by the shutdown of the membrane filtration system to avoid unfiltered beer from entering through the bypass. This ensures that the filtration process maintains the integrity of the beer.

5. System Regeneration and Cleaning

After beer production is completed, the entire system must undergo a cleaning and regeneration process to ensure it is ready for the next batch. The CIP (Clean-in-Place) system should be used for this task. When cleaning, it’s essential to open the manual sampling valve and sterilize it as well. This ensures that no residue or bacteria remain in the system, preventing contamination in future batches.

6. CO2 Back Pressure Maintenance

After the system has been cleaned, CO2 back pressure is applied at a pressure of 0.10 MPa to maintain sterility and prevent any unwanted microorganisms from entering the system. Monitoring CO2 pressure is crucial to maintaining the stability and cleanliness of the system during downtime.

7. Achieving Aseptic Filtration

To ensure low-temperature aseptic filtration, several factors must be considered. The filterability of the beer should be optimal, meaning that the beer must be sufficiently clarified to pass through the filter without clogging. The production process may need to be adjusted to ensure the beer is free from unwanted contaminants. Moreover, all possible contamination points—particularly in areas where the beer interacts with water, CO2, or air—should be strictly monitored. Additionally, the filling and capping machines must reach a sterile filling level with 95°C thermal sterilization. The environment where the beer is handled should also always be kept clean and sterile.

By following these key steps in the beer membrane filtration process, breweries can maintain the highest standards of quality and ensure that every batch of beer is safe, pure, and ready for consumption. Whether for large-scale production or small batch brewing, these filtration practices are critical to delivering a product that meets both regulatory standards and customer expectations.