Microfiltration is mainly used to ensure the sterility, clarity and chemical stability of drugs. It can remove microbial and pyrogen risks, such as sterilization filtration and endotoxin reduction; it can also remove particulate contaminants and control clarity. In addition, microfiltration membranes can also remove particulate contaminants and protect terminal sterilization processes.

The application of buffer filtration in biopharmaceuticals mainly includes the use of filter membranes to remove microorganisms in sterilization filtration processes to ensure the quality of drug products. Commonly used filter membranes include polyethersulfone (PES) and polyvinylidene fluoride (PVDF), which have high flow rates, high loading capacity and good chemical compatibility and are suitable for buffer filtration.

Microfiltration membranes or filter elements can separate solid particles, suspended matter and certain microorganisms from pharmaceutical water. Its filtration accuracy is generally between 0.1 and 10 μm, which can effectively remove most bacteria and particulate matter, thereby ensuring the purity and stability of the final product.

In daily life, people's requirements for drinking water quality are constantly increasing. Microfiltration can be used for the purification of slightly polluted water sources. It can not only effectively remove rust, mud and other visible substances in the water, but also intercept bacteria, E. coli, etc. in the water, and the effluent water quality is excellent.

Microporous membrane filtration technology is widely used in the production process of the beverage industry. Microfiltration membranes can intercept suspended particles, remove pulp fibers, plant colloids, and processing residues in fruit juices and teas; they can reduce bioburden and use 0.45~1.2 micron filter membranes to intercept yeast, mold, and some bacteria; they can also extend shelf life and prevent equipment clogging.

Microfiltration technology is mainly used for clarification and sterilization in wine production. Through the filtering action of the microfiltration membrane, suspended particles and microorganisms in the wine can be removed, making the wine clearer and more transparent. In addition, microfiltration technology can also achieve cold sterilization treatment, protect heat-sensitive components in the wine such as aromatic compounds, and extend the shelf life of the product.

Beer is the first beverage product to be filtered through membranes. Microporous membranes remove suspended solids, yeast and microorganisms to ensure its unique taste, flavor and freshness.