Food and Beverage Water Treatment Process – Ensuring Safety and Quality

Water is the most essential raw material in the food and beverage industry. From bottled water and soft drinks to dairy, beer, and juice, every product relies on safe and consistent water quality. A food-grade water filtration system ensures compliance with strict hygiene standards, stable taste, and consumer safety.

The source of raw water may vary: municipal supply, groundwater, or surface water. Common issues include: High turbidity and suspended solids, Hardness (calcium and magnesium), Residual chlorine, Organic matter and odors, Microbial contamination.

  The goal of pretreatment is to remove visible impurities and protect downstream systems.

  Multi-media filter (sand filter): Removes suspended solids, mud, and turbidity.

  Activated carbon filter: Removes residual chlorine, odors, colors, and part of the organic content.

  Water softener (optional): Reduces hardness by exchanging calcium and magnesium ions.

  This stage further improves water quality and reduces microbial risks.

  Security filter (5 μm / 1 μm cartridges): Protects membrane elements from clogging.

  Ultrafiltration (UF): Effectively removes bacteria, colloids, and macromolecular organics, producing clear, safe water.

  Ensures safety, taste, and purity of water for production.

  Reverse Osmosis (RO): Removes dissolved salts, heavy metals, and small organic molecules.

  EDI (Electrodeionization) or mixed bed deionizers (optional): Provides even higher purity and stable taste, used in specific beverage applications.

  Guarantees water safety during storage and use.

  Ultraviolet (UV) disinfection: Continuous microbial control.

  Ozone disinfection: Strong oxidation, sterilization, and flavor improvement.

  Pure water tank with recirculation system (316L stainless steel): Prevents secondary contamination.

  Final membrane filter (0.2 μm): Ensures sterile water before entering the production line.