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Food and Beverage

In the beverage industry, reverse osmosis can be used for sorting out pieces of foods and beverages on a molecular source. Through the process, the water is pretreated which allows water that has considerable amounts of solids or contaminants removed before they are passed through the boilers. Its advantages include a lower operating cost and the ability to avoid heat-treatment processes, which makes it suitable for heat-sensitive substances like the protein and enzymes found in most food products.

Cleaning your equipment with unfiltered tap water and not allowing it to dry properly will leave chlorine on the surface and lead to the same production of chlorophenol. Sediments and other total dissolved solids (TDS) present in tap water can give your beer a cloudy, hazy look.

The beverage and bottled water trade is perhaps the second largest user of reverse osmosis systems. These companies use the reverse osmosis system combined with other filtering technologies to ensure quality and clean products. The objective here is to get purified steam and to prevent contaminants from clogging various stages of the system. The use of reverse osmosis in boiler feeds is more common in power plants and petrochemical plants. Any impurities in the steam that turns the turbines can cause downtime in producing electricity. Reverse osmosis can eliminate minerals that increase efficiency of restaurant steamers.

When using RO water to nourish deionizers or ion exchange systems, it extends their life and improves efficiency. In order to achieve high purity water, an RO is usually required. Also, RO can eliminate bacteria and water-borne parasites. When done properly, equipment life is extended and maintenance is reduced. RO systems can amplify system efficiency as well as the lifespan of the water using machinery. In the reverse osmosis process, the water from a liquid with a high concentration of dissolved solids is forced to flow through the membrane to the low concentration side where this water can be collected. The process is achieved by applying enough pressure to overcome the natural osmotic pressure forces on a membrane. The semi-permeable membranes used in the process are engineered to only allow the passage of the water molecule. The result is high quality water.

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