Membrane Technology for Lemon Juice: Clarification, Cold‑Concentration & Cold Sterilization

Traditional lemon juice processing often depends on thermal evaporation and diatomaceous‑earth filtration, which risk losing fresh aroma, destroying vitamin C and creating cooked off‑flavors. Cross‑flow membrane separation (MF, UF and nanofiltration NF) delivers cold clarification, ambient‑temperature concentration and cold sterilization for lemon juice. Operating under room‑temperature conditions, membrane systems remove pulp residues, pectin, colloids and microorganisms while preserving citric acid, natural aroma compounds and heat‑sensitive nutrients. It helps beverage producers obtain stable clear lemon juice concentrate, cut logistics costs and improve final product quality.