Project Description
Food Beverage Water Purification System
Beverage production starts with a source of ultrapure water. Regularly, soft drinks consists of ninety percent water, while some special drinks may contain up to 99 percent water. Water for drinking often includes a small amount of ions that change its taste. Bottlers use filters and other water treatment equipment to remove residual particles and standardize the water used to make soft drinks, so that soft drinks taste the same worldwide.
ConHoo uses a 12-step purification process. This process exceeds WHO standards for drinking water, as well as many other drinking water purification system manufacturers. It is designed to remove every possible impurity existing in water, including particles, colloidal, ions, bacteria, chlorine, fluoride, lead, and pesticides. They begin with regular water that measures approximately 600 parts per million (ppm) of total dissolved solids (TDS). At the end of this 12-step purification process, the TDS will average about 1 ppm.
Process of food & beverage water purification system
One of the methods that ConHoo utilize to kill bacteria is the use of ultraviolet water treatment systems. UV radiation purifies the water without adding undesirable color, odor, chemicals or taste – and there are no residual byproducts. It is fast, effective, efficient and environmentally friendly.
Ozone is widely used in the beverage industry to clean storage tanks, vessels, piping and auxiliary equipment such as pumps and valves in order to eliminate bacteria. The residual ozone needs to be destroyed prior to point-of-use to ensure product quality. UV technology is the technology of choice for this application since it provides instant results without the complications of chemical additives and the byproducts they leave behind.
The processes are listed below:
| Step | Process | Usage |
|---|---|---|
| 1 | Multimedia filter | Sediment particles |
| 2 | 100-micro filtration | Particles |
| 3 | Ultrafiltration | Particles, some bacteria |
| 4 | Activated carbon filter | Chlorine and organic |
| 5 | Ultraviolet light(UV) 1st pass | Bacteria and TOC |
| 6 | 5-micro filtration | Particles >1 µ |
| 7 | Reverse osmosis (1st pass) | TDS down to 5 ppm |
| 8 | 1-micro filtration | Bacteria |
| 9 | Reverse osmosis (2nd pass) | TDS down to 1.3 ppm |
| 10 | Ozonation | Microbes |
| 11 | 0.2-micro filtration | Bacteria |
| 12 | Ultraviolet light(UV) 2nd pass | Bacteria and TOC |
Technologies employed at various stages can include coagulation, multimedia filtration, activated carbon filter, ultrafiltration, ion-exchanger, reverse osmosis, EDI, ozonation and ultraviolet (UV).
For physical filtration ConHoo uses membranes, and mostly at the UF size level. Smaller pore sized RO membranes are problematic because of energy requirements, and also because of the volume of wastewater produced at the same time pure water is made.
Activated carbon filtration is used to remove organics and residual chlorine, which membrane separation doesn’t fill out.
The last 0.2-micro filter step is generally microfiltration, which is used to filter out any particle that might have leached into the beverage.
As RO systems become more and more popular in the beverage industry, the pretreatment filter is carefully used to protect the RO membranes. Conventional treatment with multimedia filters and cartridge filters will not remove these particles. There has been another way from multimedia filters and toward continuous microfiltration or ultrafiltration as a pretreatment to these reverse osmosis systems.