Membrane Clarification, Filtration And Concentration Equipment for Guava Juice

Guava juice, that is, psidium guajava juice, can moisturize the skin and resist oxidation. Psidium guajava is also known as guava. There was a study in Japan which believed that guava is the fruit with the highest vitamin C content in the world. In addition, guava has extremely high fiber content, which can effectively expel the accumulated feces in the intestines. At the same time, it can nourish the skin and restore the luster of the skin. In recent years, the market prospect of guava juice is broad, and it has been sought after by many investors.

The traditional guava juice filtration process results in products of low quality, low purity, and a short shelf life. Moreover, the equipment has low work efficiency, high operation cost, and it is difficult to achieve clean production. Most of the traditional guava juice concentration processes adopt evaporation concentration technology. Under high-temperature conditions, first of all, the flavor substances of the product are lost significantly, the taste and color deteriorate, and a large amount of bioactive substances and nutrients are lost, making it difficult to maintain the original flavor and taste of guava juice. Secondly, the production cycle is long, the energy consumption is high, and the cost is high.

With years of practical experience in serving fruit and vegetable juice production enterprises, Hecheng Filtration Company is well aware of the problems in the filtration and concentration processes of guava juice. By applying its own membrane filtration and membrane concentration technology combined with years of industry experience, it can achieve clarification in one step, inhibit browning, eliminate traditional processes such as pectin hydrolysis, gelatin addition, and deep filtration, reduce the amount of enzymes used, and avoid the troublesome treatment of diatomite waste and clarification precipitates. At the same time, membrane filtration cold sterilization replaces pasteurization. Bacteria in guava juice can be removed without heating, and there will be no heating odor, browning, and caramelization reactions. The power cost of the concentration process is only about 1/4 to 1/8 of that of the evaporation method. Moreover, heat-sensitive substances such as vitamins, pigments, and aromatic components are retained, the color, aroma, and taste are pure, the nutrients are not damaged, and the original flavor of guava juice can be maintained to a great extent, with a low comprehensive cost.

The production process of membrane clarification, filtration and concentration of guava juice:
Pre-treatment of guava juice → Centrifugation → Membrane filtration → Clear juice → Membrane concentration → Sterilization → Storage

1. Advanced membrane separation technology can completely separate macromolecular impurities that are invisible to the naked eye and achieve high-multiple concentration of the juice.

2. The feed liquid runs in a cross-flow mode. Without adding filter aids, the problem of pollution and blockage can be solved.

3. It is a pure physical operation process at room temperature, without chemical reactions, and does not damage heat-sensitive components or affect the overall flavor.

4. Advanced modular design, easy replacement of filter materials, and simple operation.

5. An online regeneration cleaning and sewage discharge device is designed to reduce labor intensity and production costs and improve production efficiency.

6. The membrane elements are imported filter membranes from abroad, with various qualifications, long service life and safety.

7. Hygienic grade materials are selected, which meet the GMP certification.