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 utilize long term retention in tank to settle the solids that further leads to juice deteriorate. Membrane filtration can be utilized 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.
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