Application of Membrane Separation and Concentration Technology in Syrup ProcessingAbstract
Traditional thermal concentration of syrup tends to damage flavor and nutrients with high energy consumption. This article introduces membrane separation and concentration technology for syrup processing. It adopts microfiltration, ultrafiltration and nanofiltration to realize clarification, impurity removal and low-temperature concentration. The technology preserves original syrup quality, reduces energy cost and delivers high sugar retention, which is an eco-friendly alternative for syrup production.
Low-temperature Membrane Concentration Technology for Orange Juice ProcessingArticle
Thermal evaporation, the traditional orange juice concentration method, tends to destroy heat‑sensitive nutrients and natural aroma. This paper introduces cross‑flow membrane concentration, a low‑temperature alternative for orange juice production. The process includes clarification by microfiltration or ultrafiltration and concentration by reverse osmosis. The skid‑mounted membrane system supports lab tests, pilot research and industrial scale‑up. It features low energy consumption and convenient CIP cleaning. The technology effectively retains vitamin C and fresh citrus flavor, produces high‑quality orange juice concentrate, and helps fruit processors cut operating costs.
