Do you know the concentration and purification processes in the food fermentation industry?

In the food fermentation industry, the steps for concentration and purification are as follows:

Concentration: In the food fermentation industry, concentration primarily refers to the extraction and refining process of fermentation products. This process aims to remove water and other impurities from the fermentation products, thereby increasing their concentration and value.

Purification: Purification is another critical step in the processing of fermentation products. It involves a series of physical and chemical methods to remove impurities and enhance purity. For example, physical methods such as filtration, centrifugation, and distillation can be used to eliminate impurities, while chemical reagents can be added to precipitate or decompose impurities.

In specific operations, the steps for concentration and purification may vary depending on the fermentation product and application requirements. Generally, these steps include:

Fermentation broth pretreatment and solid-liquid separation: This step primarily involves pretreatment methods such as acidification, heating, and adding flocculants to improve the properties of the fermentation broth, facilitating subsequent solid-liquid separation. Solid-liquid separation involves separating the solid and liquid components of the fermentation broth.

Extraction: After pretreatment and solid-liquid separation, the useful components in the fermentation broth are often dissolved or dispersed in the liquid in some form. Extraction involves methods to separate these useful components from the liquid. Commonly used extraction methods include adsorption, ion exchange, precipitation, extraction, and ultrafiltration.

Refining: Since the purity of fermentation products does not significantly improve during extraction, further refining is required. Refining aims to further remove impurities from the fermentation products and enhance their purity.

Finished product processing: After extraction and refining, fermentation products often require additional processing to meet application needs. These processing steps may include concentration, sterile filtration, depyrogenation, and drying.

Overall, in the food fermentation industry, the concentration and purification of fermentation products are two crucial steps. To enhance the efficiency and effectiveness of these processes, researching and improving related technologies and methods has always been a focus in the industry.

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