clarification of fruit juices with membrane microfiltration ultrafiltration
IBMEM - Industrial Biotech Membranes

Max-Planck-Str. 16, 61381 Friedrichsdorf (Frankfurt/Main), Germany

Tel. +49 (0)6172 137-132      E-Mail: info@ibmem.com 		ceramic membranes for the clarification of fruit juice

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CLARIFICATION OF FRUIT JUICE

Clarification of fruit juice with a membrane microfiltration or ultrafiltration - with a tangential microfiltration, to obtain clarified juices with no pulp (no solids in suspension).
The aim is to use these juice as beverages, or for flavoured mineral waters, etc.
or to prepare further processing steps like concentration, deacidification, extraction, etc.

- with a tangential ultrafiltration, to produce microbiologically stabilised juices (a pasteurization of this permeate is not required).
The retentate consisting of pulp, fibres and microorganisms is pasteurized. The clarified juice can also be remixed with the pulp retentate after its pasteurization.

Membrane filtration, based on the crossflow principle, is a proven technology in the fruit juice industry.

For apple and pear juices both polymeric and ceramic membranes are used in the industry.
Ceramic membranes are prefered for colored juice and citrus juice.

Theoretically the clarification by tangential membrane filtration can be used for all fruit juices but filtration performance depends mainly on the viscosity, pulp content and characteristics of the fruit juices. It is often combined with an enzymatic treatment (increasing the yield with a better recycle of the retentate).



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