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.