In the production of fruit and vegetable juices, polytetrafluoroethylene bubble point membrane technology is used for clarification and filtration; nanofiltration and reverse osmosis technology are used for concentration.
When ultrafiltration is used to clarify juice, the bacteria will be trapped by the membrane together with the filter residue, and the bacteria mixed in the juice can be removed without heating.
Using reverse osmosis technology to concentrate fruit and vegetable juices can improve the stability of the juice ingredients, reduce the volume for transportation, remove undesirable substances, and improve the flavor of the fruit and vegetable juices.
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