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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.
embrane filtration and concentration is a mild separation technology for coffee liqueur production. It removes colloids and suspended impurities to clarify the liquor at low temperature, and selectively concentrates coffee flavor substances. This method protects volatile coffee aroma, improves product stability and lowers energy consumption. Food-grade ceramic membranes are ideal for this food processing scenario.
Fermented fruit wine easily develops turbidity and sediment owing to colloids, pectin and yeast residues. Conventional clarification and concentration tend to damage natural aroma and nutrients. Membrane separation conducts mild low-temperature physical treatment. It removes unstable macromolecules to clarify fruit wine, and retains flavor substances during concentration for fruit wine concentrate production. This technology reduces additive usage and thermal deterioration, enhances product stability and preserves original fruity taste, showing promising prospects for fruit wine manufacturing.
