domnick hunter - a division of Parker-Hannifin Corporation. World-Class Filtration, Purification and Separation Solutions to Industry

Crossflow Separation

greater options

In crossflow systems, the process fluid is directed across the membrane surface at velocities that create high turbulence. A portion of the fluid permeates through the membrane, whilst the remainder, the retenateor concentrate, produces a scouring effect that minimises the build-up of foulants on the membrane and creates extended periods of consistent permeate flow.

domnick hunter's spiral-wound crossflow membrane modules are a key component in modern separation processes. A wide range of retention characteristics and module formats are available to suit the many system sizes and applications to be found. Coupled to this is the knowledge and experience that domnick hunter offers to optimise system design, performance and economy.

Application Development

domnick hunter has a team of highly qualified and experienced engineers that works closely with users and specialist system builders to optimise system design, operation and economics. The majority of applications can be satisfied with industry standard module sizes, but should these not fulfil the requirement, flexibility and know-how can be called upon to produce customised configurations.

New applications and system upgrades can be further supported from laboratory- scale studies and by using pilot-scale systems that, together with full technical support, are available for rental. Information generated from these analyses and trials provide the user with higher confidence prior to large capital investment, and supply valuable data that can accelerate the commissioning and optimisation for the full size system.

Crossflow Separation (Spiral Wound)

Reverse Osmosis (RO)

Reverse Osmosis (RO)

Operating pressure 14 - 83 bar (200 - 1200 psi)

A high rejection membrane, designed to separate low molecular weight organics and salts from a feed stream while allowing water to pass. Suited to the concentration or removal of monovalent ions.

  • RO permeate polishing
  • Evaporator condensate polisher
  • Sweet and acid whey concentration
  • UF permeate concentration
  • Skim milk concentration
  • Starch recovery
  • Rinse water recycle
  • Gelatin concentration
Nanofiltration

Nanofiltration (NF)

Operating pressure 10 - 31 bar (150 - 450 psi)

Developed for the permeation of minerals with ion selectivity. The membranes will allow monovalent ions to pass through. NF is preferred to RO where possible due to the lower operating pressures and higher flow rates.

  • Salt whey concentration and demineralisation
  • Sweet and acid whey concentration and demineralisation
  • High solids concentration
  • UF whey concentration and demineralisation
  • Water softening
  • Mineral reduction
Ultrafiltration

Ultrafiltration

Operating pressure 2 - 10 bar (30 - 150 psi)

UF retention is based on molecular weight cut off (MWCO). The membrane allows smaller molecules and dissolved salts to pass through, but will selectively separate higher molecular weight species. Available in two membrane types, both with high flow and low fouling characteristics, the UF modules have a wide range of applications.

  • Casein and whey protein separation
  • Sweet and acid whey concentration from
  • 35-90%
  • Whole milk concentration
  • Alternative to diatomaceous earth
  • Waste water recycling
  • Protein concentration
  • Gelatin concentration
  • PVA recovery
  • Enzyme concentration
  • Diafiltration
  • Microorganism removal from surface water
Microfiltration

Microfiltration (MF)

Operating pressure >5 bar (>75 psi)

MF membranes provide retention in the range of 0.1 to 0.5 micron. MF is used for the separation of larger species, particles and microorganisms from the feed stream. The membrane has excellent flow characteristics, chemical resistance and low fouling. Predominantly for use in food and dairy applications. The modules have excellent chemical and temperature resistance and resistance to fouling.

  • Fat reduction in whey
  • Casein separation from whey proteins and skimmed milk
  • Concentration of cheese milk

Key

Arrows are in the same order as on diagrams: left-to-right; top-to-bottom.
Water Water Arrow
Salt Salt Arrow
Low molecular weights Low Molecular Weights Arrow
High molecular weights High molecular weights Arrow
Suspended particles Suspended particles Arrow