Sugar Syrup Filtration

Sugar Syrup Filtration Process

1. Pre-Treatment

• Aim: To create optimal conditions for subsequent filtration and improve filtration efficiency.
• Steps:
  • Coarse Filtration: Use an 80–100 mesh sieve or filter cloth to remove large impurities (e.g., fibers, sediment) from the raw material.
  • Heating: Heat the syrup to 60–80°C to reduce viscosity and improve flowability.
  • PH Adjustment (Optional): For example, starch syrup may require pH adjustment to 5.5–6.5 to prevent starch retrogradation or degradation.
  • Dilution (Optional): High-concentration syrup can be diluted with water to reduce viscosity.
• Equipment: Bag Filter housing, Chamber Filter Press

2. Primary Filtration

• Aim: To remove medium-sized particles and partial suspended solids.
• Common Methods:
  • Chamber filter press Filtration: Utilizes a combination of filter cloth and plates to separate impurities through pressure-driven filtration.
• Equipment: Chamber Filter Press 

3. Precision Filtration

• Aim: To further eliminate fine particles, pigments, and off-flavors.
• Technical Solutions:
  • Diatomaceous Earth Filtration: Uses diatomaceous earth as a filter aid, pre-coated on filter cloth to form a porous layer that traps fine impurities.
  • Activated Carbon Filtration: Adsorbs pigments, colloids, and off-flavors (e.g., caramel bitterness) through activated carbon.
  • Bag Filtration: Employs 1–10μm precision filter bags to intercept microscopic particles.
• Equipment: Diatomaceous earth filter, Candle filter, Depth filter, Bag filter.

4. Membrane Filtration

• Aim: Achieves molecular-level separation to remove bacteria and colloidal particles, enhancing syrup purity.
• Equipment:
  • Spiral-wound membrane modules
  • Ceramic membrane filtration systems

5. Post-Filtration Treatment

• Concentration: Vacuum evaporation or reverse osmosis (RO) concentration to target brix level (e.g., 70°Brix).
• Sterilization: Pasteurization (85°C for 30 minutes) or UHT treatment (135°C for 2-5 seconds).
• Cooling & Packaging: Rapid cooling to 25-30°C followed by aseptic filling and sealing.

Differences in Filtration Processes for Various Syrups

Syrup Type	Filtration Challenges	Process Optimization Solutions
Cane Syrup	High colloid & pigment content	Activated carbon adsorption + ultrafiltration decolorization
Starch Syrup	Prone to gelatinization, high viscosity	Low-temperature dilution + diatomaceous earth pre-filtration
Fruit Syrup	Pectin & fine fruit pulp fibers	Pectinase pretreatment + centrifugal separation
Sugar-free Syrup (e.g., Erythritol)	Filter media clogging by crystals	Heating & dissolution + precision filter cartridge interception

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