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Juice Concentration

Separation technology of concentrated juice membrane has been widely used in juice c♥lassification (such as apple juice, strawberry juice and grape juice), and the mi±crofiltration membrane can not only obtain higher permeate flux aσnd retention rate, but also effectively control protein Ωadsorption on the membrane surface and reduce membrane pollution; in addition, b ecause the membrane has good physical and chemical stability, strong an®timicrobial ability, high mechanical strength, high temperatu≤re 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 pecti→n extraction limit industry.

Clarification of apple juice

The membrane technology is used to clarify the apple ju≠ice, which is one of examples that have been widely used an&d have acquired success in industry, and the long service life of inorganic me∞mbrane, the unchanged properties of product flavor and aroma after filtration m™ake this technology superior to other separation techniques, such as d★iatomaceous 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 ne£w tomato juice, and in microfiltration concentration, with little changes of the perm∏eation flux, the concentration factor can reach 2.5 and the reverse osmosis membra±ne can be further adopted to concentrate juice to 14-15Brix (brix sugar degreeα) and permeation flux reaches about 20L·m^-2·h^-1.

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