Soy Sauce Membrane Clarification and Filtration System

Overview

Project Location: Chengdu, Sichuan; Processing Capacity: 8,000 L/h

After blending, the soy sauce enters the membrane clarification and filtration system to remove macromolecular colloidal impurities and insoluble substances introduced during the blending process. The permeate exhibits excellent clarity, and the final product shows no sediment precipitation, resulting in improved product quality.