Hollow Fiber Ultrafiltration and Spiral Membrane Concentration for Mango Juice Processing
Raw mango juice contains abundant pectin and colloids, which often lead to precipitation and color degradation. Conventional high-temperature processing damages mango’s natural aroma and vitamins. This article introduces a two-stage membrane process. Hollow fiber ultrafiltration removes pulp, pectin and impurities to clarify mango juice at ambient temperature. Then spiral wound membrane performs low-temperature concentration. This gentle physical process preserves mango’s tropical flavor, cuts energy costs and improves the storage stability of mango concentrate for beverage production.
Hollow Fiber Membrane Filtration & Spiral Membrane Concentration for Pu'er Tea Extract Production
Traditional Pu’er tea extract processing relies on thermal filtration and high‑temperature evaporation, which easily damages natural tea aroma, loses active ingredients and causes finished‑product turbidity. This article introduces a green production solution combining hollow fiber membrane filtration and spiral wound membrane concentration. Hollow fiber ultrafiltration effectively removes tea residues, proteins and colloids to clarify tea broth without filter aids. The spiral membrane system performs low‑temperature concentration to retain polyphenols and theabrownin, reduce energy consumption, and improve the quality and stability of final Pu’er tea extract and instant tea powder.
Membrane Filtration Technology for Jasmine‑Tea Extract: Clarification & Low‑Temperature Concentration
Membrane filtration is a modern upgrade for traditional scented‑tea processing. By combining ceramic microfiltration, ultrafiltration and low‑temperature membrane concentration, manufacturers can produce stable, great‑tasting jasmine‑tea beverages, tea concentrate and instant powder. It balances product quality, food safety and production cost, becoming a preferred solution for plant‑based beverage deep processin
