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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.
Traditional Pu’er tea extract processing relies on thermal filtration and high‑temperature evaporation, which easily damages natural tea aroma, loses active ingredients and causes finished‑product turbidity. This article introduces a green production solution combining hollow fiber membrane filtration and spiral wound membrane concentration. Hollow fiber ultrafiltration effectively removes tea residues, proteins and colloids to clarify tea broth without filter aids. The spiral membrane system performs low‑temperature concentration to retain polyphenols and theabrownin, reduce energy consumption, and improve the quality and stability of final Pu’er tea extract and instant tea powder.
