Food and Beverage - Concentrated Fruit Juice

The core of the scheme adopts the natural osmotic pressure difference-driven separation principle. The entire process is carried out at normal temperature and pressure, without mechanical pressurization or phase change. This completely overturns the traditional thermal concentration and pressure membrane concentration processes. By relying on the osmotic concentration difference on both sides of the membrane, water molecules can spontaneously pass through the food-grade high-precision reverse osmosis membrane. It can precisely separate the free water in fruit juices and beverage raw materials, completely retain fructose, fruit acids, pectin, vitamins, aromatic hydrocarbon flavor substances, polyphenolic nutrients and effective active substances, and fundamentally prevent the problems of material deterioration, flavor loss and color deterioration caused by high-temperature heat damage and high-pressure shearing. The system has excellent resistance to viscosity and colloid contamination, and can be adapted to high-sugar, high-pectin and high-viscosity fruit materials. It effectively solves the problems of thickening of concentrated liquid in traditional processes, material stratification and uneven concentration, and retains the original flavor, color and nutritional value of fruit juices to the greatest extent.