PMG Engineering | Build World-Class Food Factories | Technology

Coagulation

Coagulation, also known as flocculation, is a process used in water and wastewater treatment, as well as in various industrial processes, to remove suspended particles and impurities from a liquid. The process involves adding a chemical agent called a coagulant, which causes the suspended particles to clump together, forming larger particles called flocs that can be easily removed by sedimentation or filtration. The coagulation process involves four main steps: • Coagulant addition • Mixing • Flocculation • Separation Coagulation is used to remove a wide range of impurities from water and wastewater, including suspended solids, bacteria, viruses, and other contaminants. It is also used in various industrial processes to remove impurities from liquids such as chemicals, pharmaceuticals, and food products. Coagulation is used in the processing of many food products to separate solids or to cause liquid to solidify. Some examples of food products that use coagulation include: • Cheese: Coagulants such as rennet or acid are added to milk to cause the proteins to coagulate and form curds, which are then separated from the liquid whey. • Tofu: Soy milk is coagulated using a coagulant such as calcium sulfate, magnesium chloride, or glucono delta-lactone to form curds, which are then pressed into blocks. • Yoghurt: A combination of heat and coagulants such as lactic acid bacteria are used to coagulate milk proteins and create a thick, creamy texture. • Jellies and jams: Pectin, a natural carbohydrate found in fruit, is often used as a coagulant to thicken fruit juices and create a gel-like texture. • Chocolate: During the chocolate-making process, cocoa solids and cocoa butter are separated from each other using a coagulant such as potassium carbonate, which causes the cocoa solids to coagulate and settle to the bottom of the container. • Soy sauce: Soybeans and wheat are fermented with a coagulant such as Aspergillus oryzae to produce a liquid that is then separated and used as soy sauce. The working principle of coagulation involves the addition of a chemical agent, called a coagulant, to a liquid containing suspended particles or impurities. The coagulant neutralizes the electrical charges on the suspended particles, causing them to lose their stability and stick together to form larger particles called flocs. The flocs can then be more easily removed from the liquid by sedimentation or filtration. Coagulants work by either creating new particles that attract and bind the suspended particles or by neutralizing the electrical charges on the suspended particles, causing them to lose their repelling force and stick together. Common coagulants used in water and wastewater treatment include metal salts such as aluminum sulfate (alum), ferric chloride, and polyaluminum chloride. In food processing, different types of coagulants may be used depending on the desired end product. The coagulation process typically involves several stages, including coagulant addition, mixing, and flocculation. The coagulant is added to the liquid, mixed thoroughly, and then allowed to stand for a period of time to allow the flocs to form. During this time, gentle mixing may be applied to promote the formation of larger flocs. Once the flocs have formed, they can be removed from the liquid using sedimentation, filtration, or other separation methods. Coagulation is commonly used in water and wastewater treatment to remove suspended particles, including bacteria, viruses, and other contaminants. It is also used in food processing to separate solids, such as curdling milk to make cheese or tofu, or to thicken liquids, such as using pectin to create a jelly or jam. Market Insight of Coagulation The coagulation market is driven by increasing demand from several end-use industries, including water and wastewater treatment, food and beverage processing, pharmaceuticals, and mining. In water and wastewater treatment, coagulation is used to remove suspended particles and other impurities from the water, making it safe for consumption and other uses. With the increasing demand for safe and clean drinking water, the coagulation market is expected to grow significantly in the coming years. In the food and beverage industry, coagulation is used to separate solids and create desirable textures in products such as cheese, tofu, and chocolate. The growing demand for healthy and natural foods is driving the demand for coagulation agents derived from natural sources such as plants, rather than synthetic sources. This trend is expected to drive the growth of the coagulation market in the food and beverage industry. In the pharmaceutical industry, coagulation is used in the production of vaccines, blood products, and other biologics. The increasing demand for biologics is expected to drive the growth of the coagulation market in the pharmaceutical industry. The mining industry is another key end-use industry for coagulants, where they are used to separate minerals and other impurities from ores. With the growing demand for minerals and metals, the coagulation market in the mining industry is expected to grow significantly in the coming years.