Water Treatment Equipment for Food and Beverage Industry

As a core raw material and key medium in food and beverage production, water quality directly determines product safety, flavor stability, and production economy. Next, we will discuss some water treatment equipment involved in food and beverage water use.

Deep Purification Processes for Raw Material Water

For raw material water that directly enters the final product, differentiated purification routes need to be designed based on product types:

1. Drinking Pure Water ProductionAdopts the combined process of "Pretreatment + Two-stage RO + EDI":

   • Pretreatment stage: Uses quartz sand filtration (to remove suspended solids) + activated carbon adsorption (to remove organic substances) + security filtration (5μm) to reduce the risk of membrane fouling.
   • First-stage RO system: Achieves a desalination rate of ≥98%.
   • Second-stage RO: Further controls the conductivity to ≤5μS/cm.
   • Terminal EDI module: Performs deep desalination to ensure the total dissolved solids (TDS) ≤10mg/L, meeting the requirements of the GB 17323-1998 standard.

2. Natural Mineral Water ProcessingAdopts the "selective purification" process route:

   • Raw water passes through a 0.2μm microfiltration membrane to remove microorganisms and colloidal impurities, while retaining natural minerals.
   • An additional ozone oxidation unit (0.3mg/L) is added to kill pathogenic bacteria, avoiding taste deterioration caused by chlorine disinfection.
   • UV-C terminal disinfection (dose ≥60mJ/cm²) is applied before aseptic filling to ensure microbial safety.

3. Beverage Base Water TreatmentFor products sensitive to hardness (such as carbonated beverages), the following treatments are required:

   • Sodium ion exchange softening to reduce the total hardness to ≤50mg/L.
   • Precision filtration (0.1μm) to remove colloidal particles.
   • Online TOC monitoring (controlled at ≤500μg/L) to prevent the degradation of flavor substances.