Membrane processes in juice production

Abstract

Nowadays the fruit juice industry needs a common basis for the assessment of quality, safety, and authenticity of fruit and vegetable juices that are produced in the single European market. In fruit juice processing, membrane technology is mainly used for several proposes: clarification of the juice by means of ultrafiltration (UF) and microfiltration (MF), deacidification by electrodialysis, recovery of aroma compounds by pervaporation and membrane distillation, and concentration or preconcentration of the juice by means of nanofiltration, reverse osmosis (RO), membrane distillation, or direct osmosis.