Ultra-filtration (UF) and adsorbent system is used for filtration, debittering and enhancing fruit juice quality. This is achieved by a combination of two new-generation technologies – UF membranes and adsorbent resins. This superior juice technology effectively upgrades and improves the taste of the final juice.

UF membrane system

The UF system is based on membrane filtration and has a number of advantages. Besides, it requires less maintenance than conventional clarification methods. The advantages are:

High-quality output: Crystal-clear, ultra-filtered juice containing practically no suspended solids, colloidal haze particles, micro-organisms or undesirable protein matter for maximum flavour and quality.

Dependable consistency: Batch after batch of juice is guaranteed to be clear and tasting natural, with consistent quality, irrespective of the variations in the feed quality.

Enhanced yield: Obtains up to 6 per cent more clarification from fruit over conventional clarification process. Typical recovery with UF is 96-98 per cent.

Adsorbent resins system

This is based on unique adsorbent resins that have exceptionally high surface area and porosity close to activated carbons. They work on the principle of physical adsorption where taste-contributing organics are adsorbed by weak vanderwaal forces. The system has the following characteristics:

• Resins are approved by US FDA (Food and Drug Administration).
• Complete adsorption of bitter components takes place, thereby eliminating the need for adding sugar or taste-makers.
• The life of the adsorbent resins is over three years.

Traditional method

The sugars are distributed in the citrus fruit as follows:
Prime juices	50 %
Pulp cells	05%
Core	15%
Peel	25%
Frit	05%
	100%

The traditional method for the clarification of fruit juice is to add a fining agent and then either decanting the clear juice or filtering the juice as a pre-coat filter, for instance, in a rotary vacuum filter. Limitations of these methods are as follows:

• Decantation is a slow process that requires a large number of tanks.
• Filter aid leaves significant after-tastes in the juice.
• The filter process is costly in terms of labour, energy consumption, enzyme and fining agents. (See chart for sugar distributes in citrus fruits.)

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