How are particles removed after flavor extraction?
After flavor extraction, coarse filtration removes small to medium-sized plant particles from the extraction medium. Common approaches include bag filters and reusable stainless steel filter baskets. The right configuration depends on the process conditions and the characteristics of the particles.
Many flavors begin with natural raw materials. Much like preparing tea, manufacturers use different media to extract flavor from plant material. Small to medium-sized particles can remain in the liquid after extraction. Removing them is an important first step in flavor filtration because they may collect at the top or bottom of the package over time.
Bag filters are a traditional choice at this stage. However, some particles may pass through the filter media, while the bags can clog quickly. Both issues can affect process costs and final product quality.
Remove flavor particles with a reusable Poromesh basket
A stainless steel Poromesh basket provides an option for coarse particle removal. This in-to-out filtration solution is available in different configurations to meet process requirements.
The stainless steel filter material supports multiple cleaning and regeneration cycles over years of use, with significant retention capacity and resistance to aggressive environments. Cost-effective options are available for different cleaning requirements, including designs for less frequent cleaning and lower maintenance requirements.
Not sure which particle removal approach fits your process?
Filtration needs vary with process conditions and particle characteristics. A Pall expert can help you identify an option that fits your requirements.
Explore the next filtration stage
After coarse particle removal, explore other stages of the flavor filtration process:
Discuss flavor particle removal