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Vinegar filtration

Microfiltration for a high-quality product

Vinegar as a comestible is looking back on quite a long history and has been serving very different purposes from flavour enhancer to disinfection medium through the centuries. For about 500 years now, vinegar is taken for preserving all sorts of vegetables. It is used in marinades and salad dressings as well as it has been applied in the cosmetics industry to some extent.

When making vinegar, one has to differentiate between a couple of divers processes (from open fermentation to submerged fermentation). Nowadays, microfiltration via customized C-CUT hollow fiber modules is applied to properly remove bacteria from the acetic acid as well as to cut off trubs and microorganisms.

Type CUT-02

C-CUT – Capillary modules for microfiltration and ultrafiltration

Type CUT-02
  • Robust and long lasting
  • Optimized membrane area
  • Suitable for backwashing
  • Easy to clean (chemically and mechanically)

Office

CUT Membrane Technology GmbH

Feldheider Str. 42

D-40699 Erkrath

Phone
+49 2104 176320
Fax
+49 2104 1763222
E-Mail
svygengvba@ohexreg.pbz
Form

Contact Sales

Fluid Control Centre

1 Bridge End

Cirencester

Gloucestershire

GL7 1QY

United Kingdom

Email: sales.uk@burkert.com

Telephone: +44 (0) 1285 648 720

Fax: +44 (0) 1285 648 721

Do you have any questions? Don´t hesitate to contact us.

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