Research status and prospects of juice concentration technology

  • LIU Jie ,
  • LI Jinghao ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • WEN Jing ,
  • ZOU Bo ,
  • CHENG Lina
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  • 1(Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510640, China)
    2(College of Food Science, South China Agricultural University, Guangzhou 510642, China)

Received date: 2025-07-14

  Revised date: 2025-10-13

  Online published: 2026-06-15

Abstract

Concentration technology plays a pivotal role in the juice industry, with the selection of concentration technology closely linked to the consumption of electric energy and the quality characteristics of juice.This paper mainly reviews the principles and characteristics of various concentration technologies, including freeze concentration, vacuum heat concentration, gas hydrate concentration, and membrane concentration.It stematically summarizes the current status of these technologies in fruit juice processing and quality presevation.Furthermore, the paper discusses the advantages and disadvantages of different concentration technologies and explores recent adcancements in domestic and international research within this field.Especially, carbon dioxide hydrate concentration represents a novel low-temperature concentration technology for fruit juices.Due to its low temperature and oxygen barrier characteristics, it offers significant advantages in preserving juice quality and volatile components.Additionally, high pressure carbon dioxide exhibits a certain lethal effect on microorganisms, draing considerable attention from researches in recent years.This paper also anticipates future research directions, aiming to provide valuable insights for the application of technologies in the fruit juice processing industry.

Cite this article

LIU Jie , LI Jinghao , XU Yujuan , WU Jijun , YU Yuanshan , WEN Jing , ZOU Bo , CHENG Lina . Research status and prospects of juice concentration technology[J]. Food and Fermentation Industries, 2026 , 52(10) : 430 -439 . DOI: 10.13995/j.cnki.11-1802/ts.043806

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