Juice Concentration

Separation technology of concentrated juice membrane has been widely used in juice classification (such as apple juice, strawberry juice and grape juice), and the microfiltration membrane can not only obtain higher permeate flux and retention rate, but also effectively control protein adsorption on the membrane surface and reduce membrane pollution; in addition, because the membrane has good physical and chemical stability, strong antimicrobial ability, high mechanical strength, high temperature resistance, narrow pore size distribution, high separation efficiency, long service life and other advantages, and it can carry out high pressure recoil and steam online disinfection, so it has a broad application background in juice production and pectin extraction limit industry.

Clarification of apple juice

The membrane technology is used to clarify the apple juice, which is one of examples that have been widely used and have acquired success in industry, and the long service life of inorganic membrane, the unchanged properties of product flavor and aroma after filtration make this technology superior to other separation techniques, such as diatomaceous earth filtration.

Pectin concentration

Application of tomato juice in production: the integrated membrane process has a good application prospect in the field of production and concentration of new tomato juice, and in microfiltration concentration, with little changes of the permeation flux, the concentration factor can reach 2.5 and the reverse osmosis membrane can be further adopted to concentrate juice to 14-15Brix (brix sugar degree) and permeation flux reaches about 20L·m^-2·h^-1.

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