Hollow Fiber Ultrafiltration and Spiral Membrane Concentration for Mango Juice Processing

Raw mango juice contains abundant pectin and colloids, which often lead to precipitation and color degradation. Conventional high-temperature processing damages mango’s natural aroma and vitamins. This article introduces a two-stage membrane process. Hollow fiber ultrafiltration removes pulp, pectin and impurities to clarify mango juice at ambient temperature. Then spiral wound membrane performs low-temperature concentration. This gentle physical process preserves mango’s tropical flavor, cuts energy costs and improves the storage stability of mango concentrate for beverage production.