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Industrial RO plant for Food & Beverage

Reverse Osmosis (RO) systems are indispensable in food and beverage manufacturing, ensuring water purity that meets FDA, Codex Alimentarius, and HACCP standards. From ingredient mixing to final rinse cycles, industrial RO plants remove contaminants that compromise taste, safety, and shelf life while cutting operational costs.

Why RO Systems Are Essential in Food & Beverage Production

Why RO Systems Are Essential in Food & Beverage Production

Eliminates ≈ 99 % dissolved solids (TDS), chlorine and farm-chem residues that distort taste.

12 % boiler-efficiency gain documented at ABC Dairy after scaling was eliminated.

Ensures compliance with FDA 21 CFR Part 117, ISO 22000 and HACCP CCP limits.

Cuts microbial risk (Legionella, E. coli) in spray bars and rinses.

Key Applications of RO Plants in Food Processing

Application RO-Water Role Industry Examples
Ingredient Water Consistent flavour profile Soft drinks, dairy, breweries
CIP Final Rinse Spot-free, mineral-free surfaces Meat plants, bottling lines
Boiler Feedwater Prevents scaling in steam systems Bakeries, canneries
Ice Production Crystal-clear, odour-free ice Seafood packing, QSR outlets

4-Stage Beverage RO Train & Typical Removal Rates

Pre-filtration

Pre-filtration

Multimedia filters (20–50 µm): ≈ 90 % sediment/iron

Carbon Filtration

Carbon Filtration

Adsorbs chlorine/organics: ≈ 95 % chlorine, THMs

Reverse Osmosis

Reverse Osmosis

Polyamide membranes: ≥ 99 % ions, pesticides, heavy metals

Remineralisation

Remineralisation

Food-grade Ca/Mg dosing: restores 10–50 ppm TDS for mouth-feel

Sustainable Waste-Water Management in the Food Industry

RO Reject Re-use:Chiller or cooling-tower make-up (post-softening) and Floor wash & landscaping (non-edible plants)

ROI Example: Re-using reject in chillers saved ₹ 1.1 lakh / month for a Bengaluru soft-drink plant.

Meets EPA Effluent Guidelines (40 CFR Part 432); supports Zero-Liquid-Discharge (ZLD) when paired with brine evaporators.

Industrial RO Plant Specifications for F&B

Parameter Food Processing Beverage Production
Flow Rate 5 000 – 50 000 GPD 10 000 – 100 000 GPD
Recovery Rate 65 – 75 % 75 – 85 % (with energy recovery)
Material Standards FDA CFR Title 21 compliant NSF/ANSI 61 certified
Critical Control Conductivity < 50 µS/cm TOC < 500 ppb

Five Key Benefits of RO Plants in F&B Operations

1

Enhanced Product Consistency – Stable water chemistry batch-to-batch.

2

Extended Equipment Life – No scaling in HTST pasteurisers.

2

3

Regulatory Assurance – Validated to SQF Code Ed. 9.

4

Water Savings – 40 – 60 % less make-up vs. conventional filtration.

4

5

Brand Protection – Eliminates water-borne recall triggers.

Selecting Commercial RO Systems for F&B

Sanitary Design: Tri-clamp fittings, electropolished SS 316L.

Automation: PLC + 10-inch HMI touchscreen, remote SCADA.

Certifications: EHEDG & 3-A Sanitary Standards.

Scalability: Modular skids ready for flow-rate expansion.

Frequently Asked Questions

Does RO remove viruses from food-processing water?

Yes—polyamide membranes reject > 99.99 % viruses (e.g., norovirus, hepatitis A).

What TDS is ideal for beverage water?

• Bottled water: 10–50 ppm
• Brewing: < 100 ppm
• Soft drinks / CSD: < 10 ppm

Can RO reject water be reused inside a food facility?

Yes—for non-contact uses such as cooling-tower make-up, floor washing or boiler feed (after softening)

How often should F&B RO membranes be replaced?

Every 2–4 years with monthly Clean-in-Place; watch ΔP and rejection trend.

Does RO strip the minerals needed in fortified beverages?

RO removes all minerals; post-treatment remineralisation adds precise Ca/Mg per Codex STAN 108.

How does RO support FSSAI audits?

RO provides validated critical-control-point logs (conductivity, TOC) that demonstrate compliance with FSSAI Schedule 4 water-quality norms, simplifying documentation during inspections