Coming to grips with depth filtration
Filtration is an important process step in breweries. It removes turbidigens such as tannins, proteins and protein components, yeast cells and the like from the beer. Process engineering in the filter cellar of breweries makes a major contribution to shelf life and taste and thus to the commercial success of a beer. Depth filtration using kieselguhr has a good filtering effect, but the abrasive nature of kieselguhr places special requirements on flow measurement equipment. These requirements can be met very well with instruments based on the clamp-on principle.
Select offer and read on
6 print issues
