Fruit Juice

Manufacturers of fruit juice require an effective method to clarify high solids and complex juice products without nutritional loss, vitamin loss, loss of color, flavor, or aroma. Traditional processes can result in a significant loss of product, require the use of filter aids or enzymatic processes, or use long-term retention in the tank to settle the solids that further lead to juice deterioration. Membrane filtration can be used to replace the traditional clarification while yielding high recovery with excellent quality at low operational costs. The presence of insoluble matter such as pectin, starch, or cellular material can result in membrane fouling and therefore a robust membrane technology is necessary for sustained production capability. Further processing may be required to remove components that contribute to off-flavor or aroma, quite often using a carbon-based adsorbent.