Liqui-Cel

Beverage

Beverage

Technical Briefs

TB 63: Liqui-Cel® Membrane Contactors are widely used in the soft drink and brewing industries to Control dissolved gasses

This paper provides an overview of the principles of Membrane Contactor Operation for the Beverage market and why they should be used to save operating costs and improve processes.

TB 39: Japanese Brewery Uses Liqui-Cel Contactors in 3 Breweries

Liqui-Cel® degasifiers reduce corrosion by removing O2 and CO2 from water at Kirin Brewery.

More Tech Briefs

More Info

Need to select the right product for your application? Read our Technical Specs for the entire Liqui-Cel® Membrane Contactor product line.

There are many applications in the beverage industry that require the addition or the removal of oxygen, carbon dioxide, nitrogen, and alcohol compounds. Liqui-Cel® Membrane Contactors are the perfect technology solution capable of handling the multiple gas removal and gas addition requirements in the beverage industry.



The hydrophobic hollow fiber membrane inside of the membrane module offers a large surface area and precise gas control. Put that membrane into a Membrane Contactor and you have a compact and efficient means to carbonate a beverage or liquid. The addition of carbon dioxide gas to a beverage is what gives it its sparkle and a tangy taste. Adding Carbon Dioxide can also prevent spoilage and reduce bacteria in liquids.



Rather than sparging large CO2 gas bubbles into a liquid, Membrane Contactors diffuse the CO2 into the liquid on a molecular level. This produces a much more controlled level of CO2 in the end product. The process of dissolving CO2 into the liquid for carbonation is much more controlled and less CO2 gas is required to get to the same level of carbonation as sparging systems.



Liqui-Cel Membrane Contactors can also be used in-line to remove oxygen from beverages while they simultaneously add CO2 to the beverage. This simultaneous gas removal and gas addition process is a benefit over conventional technologies and the gas levels can be precisely controlled. Oxygen in the beverage can have a negative impact on shelf life and the taste of the end product.



Additionally the wine making industry uses Liqui-Cel Contactors to adjust the alcohol content in wine. New grape varieties are naturally producing higher alcohol content wines. Higher alcohol content can have a negative impact on many factors in the wine including taste and marketability.



Membrane Contactors are also used to concentrate juices. By introducing a brine solution on the inside or the lumenside of the membrane a difference in vapor pressure from the juice to the brine is created. Water vapor will easily pass through the membrane wall and the end product will be concentrated juice. For more information on juice concentration, please contact us.



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Technical Papers

Membrane Contactors: An Introduction To The Technology
This paper provides a good overview to Membrane Contactor technology. Principles of Membrane Contactor Operation and mass transfer principles are discussed.

Osmotic Distillation using Liqui-Cel® Membrane Contactors
This paper discusses the benefits of using Liqui-Cel® Contactors for juice concentration by osmotic distillation.

Mansfield Brewery Uses Liqui-Cel® Membrane Contactors to Nitrogenate Beer
Nitrogen is added to beer with Liqui-Cel® Contactors to control CO2 content and produce a smooth keg beer that mimics cask–conditioned beer while maintaining the ‘head’ characteristics of a keg beer.

CO2 Injection at Pepsi Plant Using Membrane Technology
The paper summarizes the benefits of using Liqui-Cel® Contactors to carbonate at a Pepsi plant.



 
 
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