Food and Fermentation Industries >

2014 , Vol. 40 >Issue 07: 131 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.07.035

Food and Fermentation Industries

New advances of fruit juice concentration technology

  • BAI Xiao-ming ,
  • WANG Hua ,
  • ZENG Xiao-feng ,
  • LONG Yong
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Online published: 2014-07-25

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Abstract

Recent development of juice concentration technology,including the application of vacuum evaporation,freeze concentration,membrane technology in concentrated fruit juice process was summarized as well as the development situation. Osmotic distillation,membrane distillation and integrated membrane technology are illustrated.And their advantage and disadvantages were compared. From the perspective of the juice market expansion and product quality,membrane technology application future was also proposed.

Key words： concentrated fruit juice; freeze concentration; vacuum evaporation; membrane technology

Cite this article

BAI Xiao-ming , WANG Hua , ZENG Xiao-feng , LONG Yong . New advances of fruit juice concentration technology[J]. Food and Fermentation Industries, 2014 , 40(07) : 131 -135 . DOI: 10.13995/j.cnki.11-1802/ts.2014.07.035

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