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.
Application of Nanofiltration Membrane in Steviol Glycoside Purification and Desalination
Steviol glycosides are natural high-intensity sweeteners extracted from stevia leaves, featuring zero calorie, high sweetness and stable properties, widely applied in beverages, confectionery and health food industries. Traditional purification routes rely on flocculation, resin adsorption and repeated evaporation, which consume large amounts of water and steam, and bring high operation cost and waste water discharge. Coupled membrane process combining ultrafiltration clarification and spiral wound nanofiltration concentration & desalination can selectively retain steviol glycoside molecules while removing monovalent and partial divalent inorganic salts, small molecular pigment impurities and soluble saccharides under low-temperature pressure-driven condition. This article introduces the separation mechanism of polyamide nanofiltration membrane, complete membrane workflow, key operation parameters, comparison with conventional resin process, membrane fouling features and CIP cleaning s
