PURIFICATION OF FRUIT JUICES
Сlarification, concentration and restoration of juice-containing products
Fruit juices are a rich source of water, vitamins, minerals and other nutrients. Therefore, consumers expect that the processing of this raw material will have little effect on its nutritional value and physicochemical properties.
However, juices and drinks are biochemically unstable systems, therefore, during production and storage, they may lose quality and appearance, in particular, blends based on fermented apple juice, after interaction with alcohol, form turbidity and colloid-protein precipitates caused by the presence or formation of high-molecular compounds. Traditional filtering does not ensure the required stability of the product, as it contains components that cause secondary colloidal-chemical processes during storage.
Novasvit company technology is an innovative approach to cleaning, clarifying and concentrating juice, which has significant advantages over traditional processes:
- high selectivity based on a unique separation mechanism
- removes high molecular compounds (pectin, proteins, microorganisms)
- leaves low molecular weight dissolved substances (sucrose, acids, salts, aromatic and flavor compounds)
- there is no thermal load of the processed liquids due to moderate operating temperatures
- no use of chemical additives
- easy scaling, compact and modular design
- low power consumption
Сlarification fruit juice
Transparency, homogeneity and color of the juice are the most important consumer characteristics. However, natural succulents are often opalescent. Local turbidity is associated with the presence of polysaccharides (cellulose, hemicellulose, lignin, pectin and starch), protein in a colloidal suspension, tannins and other inclusions.
Traditional fruit juice clarification methods include many steps, such as enzymatic treatment (depectinization), cooling, flocculation (gelatin, silica, bentonite, and diatomite), decantation, and filtration, which require significant resource costs.
pH is a measure of the activity of hydrogen ions in an aqueous solution. This is one of the most important physical and chemical properties of fruit juices, which plays a significant role in their storage. This parameter may change during raw material processing depending on the type of technological process. Our technology does not have a significant effect on the pH value, but at the request of the customer, this parameter can always be adjusted to the required values.
After squeezing the juice, the solution becomes cloudy, in particular, due to the presence of colloidal compounds and fiber (pectin, proteins, starch, polyphenols and their derivatives). In order to improve the organoleptic properties (taste, smell and color) and to avoid further clouding and the formation of sediment - these substances must be partially or completely eliminated, depending on the parameters of the finished product or based on the goals set by the customer.
Recovery of organic acids, mineral components and phenolic compounds depends on the type of technology, chemical nature of substances and processing conditions. For example, in one case, our technology reduced the amount of citric acid in citrus lemon juice, but the same process could not change the amount of citric acid in pomegranate juice. But, summarizing, it should be noted that in most cases organic acids and polyphenolic compounds can be recovered.
Patulin, a mycotoxin produced by various species of Penicillium and Aspergillus fungi, is often found in apple juices and ciders. Studies conducted on laboratory animals have shown that patulin has a wide range of toxicity, including mutagenicity and carcinogenicity.
The Novasvit company offers membrane-adsorption technology for the safe removal of patulin, as well as other dangerous substances formed during the production process - hydroxymethylfurfural, chloramines and trihalomethanes, with maximum preservation of valuable substances of juice-containing raw materials.
Citrus molasses and peel juice, byproducts of orange and grapefruit juice production, have an extremely bitter taste. The main substances that make up 55-65% of the dry matter and can be used are soluble sugars (sucrose, fructose, glucose). Other components are minerals, phenols, proteins, organic acids and tissue remains. We have tested a sequential cleaning technology to remove limonoids and phenolic compounds. The obtained results indicate that products with the removal of bitterness can be used for food purposes.
Novasvit company's fruit juice purification technology is well combined with new strategies of proper food production, based on environmental friendliness and energy saving. In addition, it is an economic prospect for producers, since it does not significantly affect the decline concentrations of useful components and safely removes harmful impurities.