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Reverse osmosis RO is a concentration process used to concentrate whole egg before drying with whole egg powder production.
Whole egg, is approximately 24% DM (Dry Matter), could be concentrated to 37%, reducing volumes by 1/3.
For example: if we had 3000 liters/h we would have 1000 liters/h of water extracted by the RO (reverse osmosis) and then 2000 liters/h of product to send to the dryer.
RO offers the following advantages:
- increase of drying capacity for the same drying equipment
- cost energy savings during drying process