Fruit vinegar is generally brewed through the fermentation process of fruits, which can be categorized into whole fruit fermentation and liquid juice fermentation methods. Therefore, the selection and configuration of filtration equipment vary, but the clarification and filtration of fruit vinegar generally involve the following steps:

       Step 1: Remove large particles or pulpy fruit pulp residues to achieve the initial solid-liquid separation of the fermented fruit vinegar liquid.

       Step 2: The initially separated filtrate still contains some fine suspended particles and microparticles, so further microfiltration is required.

       Step 3: The microfiltered liquid undergoes precision filtration or membrane ultrafiltration equipment to achieve clarified filtration of the fruit vinegar.

       Traditionally, the first step of filtration often uses plate and frame coarse filtration for solid-liquid separation. Plate and frame filtration has a low initial investment cost, but the operation is cumbersome, and consumables like filter cloths require frequent replacement. Moreover, the impurity removal effect is not ideal for certain high-solid-content whole fruit fermentation liquids of fruit vinegar. Following plate and frame filtration with cartridge or diatomaceous earth filtration, although the initial investment is low, the consumption of cartridge consumables is high. When calculated comprehensively based on production capacity, the overall investment is not low. Diatomaceous earth, due to its uneven pore size distribution, adsorbs the aroma and effective components in fruit vinegar, significantly affecting the taste and easily shedding, thereby contaminating the product. Some fruit vinegar filtered through diatomaceous earth can only achieve temporary clarification. Under the influence of temperature and charge, unremoved macromolecular impurities may aggregate and precipitate, leading to re-turbidity and sedimentation, resulting in a short product shelf life and severely impacting market sales.

       For materials with small production capacity and good material properties, methods such as plate and frame filtration, natural sedimentation, and cartridge filtration also have significant advantages. However, these can only serve as pre-treatment filtration. To ensure filtration stability and a longer shelf life, advanced membrane separation ultrafiltration technology is required. Specifically, the fruit vinegar clarification membrane filtration system performs high-precision filtration at the molecular level on soluble pectin, miscellaneous proteins, yeast autolysates, etc., in the fruit vinegar, effectively allowing the nutritional components of the fruit vinegar to pass through while retaining and removing the aforementioned macromolecular impurities. The Xeeho Fluid Technology team has over ten years of experience in the membrane separation technology industry and has meticulously designed and developed a cross-flow filtration membrane equipment system for fruit vinegar clarification. The initial investment cost of membrane ultrafiltration equipment is higher than that of traditional filtration equipment, but with proper operation and maintenance, when evaluated comprehensively based on production capacity, labor input, etc., the investment cost is not significantly different from that of traditional filtration equipment.

       Xeeho Fluid's corporate vision and mission: Committed to becoming a leader in low-consumption, high-efficiency filtration and concentration technology. "Great Prospects, Harmonious Win-Win" is the宗旨 of "Xeeho Fluid." The company has always adhered to the principle of "Service First, Customer Supreme," insisting on scientific development, continuously innovating and optimizing process technology, providing customers with the latest and optimal technologies and solutions, achieving economic and value enhancement, and promoting development through win-win cooperation.