Juice is the liquid that is naturally contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood. It is commonly consumed as a beverage or used as an ingredient or flavoring in foods.
Juice is prepared by mechanically squeezing or macerating fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Juice is one of the most popular drinks to go with breakfast in the morning.
Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying.
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Membrane filtration employing a cross flow design, is a proven technology in the fruit juice industry. It has been practiced for over 20 years with remarkable success, replacing more traditional forms of filtration including plate and frame, rotary vacuum systems and diatomaceous earth coatings. For many juices, especially apple and pear, cross flow membrane filtration is the most widely employed form of filtration.
A review of the literature shows that cross flow membrane filtration produces a more consistent product, excellent clarity, lends itself readily to automation, and generates minimal waste.
In theory, clarification by tangential or cross flow membrane filtration can be used for all fruit juices but filtration performance depends 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). These juices are then used as beverages, for flavored mineral waters, etc., or to prepare for further processing steps such as concentration, de-acidification, extraction, etc.
From processing golden, haze-free apple juice to ensuring excellent color passage in dark juices, KMS offers juice clarification technology for all juices and production requirements, providing significantly increased yields of higher-quality juice with less maintenance than conventional methods.
KMS membrane systems easily remove suspended solids, colloidal haze particles, microorganisms, and undesirable proteins, leaving a crystal clear, flavorful juice. Our systems offer filtered juice yields of 96-99%, producing more juice per bushel and higher profits per gallon without diatomaceous earth. KMS juice clarification solutions are durable and long-lasting, which means optimal productivity, high flux, and high recovery.
Several of the world’s largest juice processors turn to KMS to help recover fruit solids and reduce bitterness in their juices. KMS has perfected a process that combines membrane separations and polymeric adsorption to remove limonin, hesperidins, and polyphenols from prime orange, grapefruit, tangerine, lemon, and lime juices, providing improved juice quality, consistency, and yield.
