(1) Room temperature-a tih tur:
Active ingredients hloh tlem ber, a bik takin heat-sensitive substances, antibiotics leh damdawi dang, thei tui, enzyme, leh protein te inthen leh concentration atana tha.
(2) Phase inthlak danglamna a awm lo:
Original flavor a vawng reng thin.
(3) Chemical thlak danglamna awm lo:
Physical separation process pangngai, chemical reagent emaw additives emaw mamawh lovin, product integrity tichiangtu.
(4) Selectivity sang tak: 1.1.
Molecular level-a substance inthen theihna a siam a, common filter media-in a thlak theih loh performance tha zawk a nei.
(5) Insiamrem theihna sang tak:
Processing scale hi a lian emaw a te emaw, a kal zel emaw, a inthlak danglam emaw pawh a ni thei a, process awlsam tak, hman awlsam, leh automation awlsam tak a ni.
(6) Energy hman tlem: 1.1.
Electrical energy chauh a mamawh a, chu chuan energy hman a tlem hle a; a senso chu evaporation concentration emaw freeze concentration emaw atanga 1/3 atanga 1/8 vel a ni.
