How does nanofiltration membrane separation technology work in the production of blueberry juice, and what are its advantages?

Release Date:

2024-05-17

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Nanofiltration membrane separation technology plays a crucial role in the production of blueberry juice. Through its unique separation characteristics, it can achieve efficient clarification of blueberry juice, retention of nutrients, optimization of taste and color, and clean and environmental protection of the production process. The specific modes of action and advantages of nanofiltration membrane separation technology in blueberry juice production are described in detail as follows:

How does nanofiltration membrane separation technology work in the production of blueberry juice

1. Fine separation and clarification

Nanofiltration membrane is a kind of semi-permeable membrane with a specific aperture, whose aperture is between ultrafiltration membrane and reverse osmosis membrane, which can effectively trap large molecules such as proteins, pectin, polysaccharides, etc., while allowing small molecules such as water, sugar, organic acids, minerals, etc., to pass through. In blueberry juice production, nanofiltration membranes achieve fine separation and clarification through the following steps:

Pretreatment: Fresh blueberries are washed and broken to form the initial juice. At this stage, enzymatic hydrolysis may also be required to decompose substances such as pectin in the flesh and improve the subsequent filtration effect.

Ultrafiltration preliminary separation: In order to reduce the burden of nanofiltration membranes and extend their service life, ultrafiltration membranes with small pore sizes are usually first used to remove most of the large particle impurities such as pulp fragments and cell wall residues.

Fine separation by nanofiltration: The pre-treated and initially clarified blueberry juice enters the nanofiltration system. Driven by pressure, small molecules of sugar, organic acids, minerals and some small molecules of pigment beneficial to taste and color in the juice pass through the nanofiltration membrane, while large molecules of protein, pectin, polysaccharide, etc. are trapped on one side of the membrane, so as to achieve deep clarification of blueberry juice, ensuring that the finished product is clear and transparent, free of suspended matter and precipitation.

2. Retention of nutrients and bioactive substances

Blueberries are rich in anthocyanins, vitamin C, phenolic acids and other beneficial nutrients and bioactive substances. Nanofiltration membrane separation technology enables precise retention of these beneficial components during the clarification process:

Anthocyanins and pigment fidelity: The nanofiltration membrane has good permeability to anthocyanins and other natural pigments in a specific molecular weight range, which can retain the natural color of blueberry juice, while avoiding the pigment loss or discoloration that may be caused by traditional clarification methods (such as heating, flocculation).

Trace elements and minerals retention: Nanofiltration membranes selectively penetrate mineral ions, such as potassium, calcium, magnesium, etc., which are beneficial to human health and are an important part of the taste of blueberry juice. By adjusting the operating conditions, these minerals can be properly retained during the clarification process and the nutritional value of blueberry juice can be improved.

Bioactive substance protection: phenolic acids, flavonoids and other bioactive substances in blueberries have antioxidant, anti-inflammatory and other effects. The nanofiltration membrane separation process is carried out at room temperature and low pressure, which avoids the destruction of these heat-sensitive substances by high temperature treatment and retains their biological activities to the maximum extent.

Third, taste and aroma optimization

Nanofiltration membrane separation can not only effectively remove macromolecular substances such as pectin and protein that affect the taste, but also reduce the turbidity and bitter taste, and further optimize the taste of blueberry juice by moderately removing some small molecular substances, such as oxalic acid and tannin.

Reduced astringency and bitterness: A nanofiltration membrane removes some of the tannins and bitter compounds that cause astringency, making blueberry juice softer and sweeter.

Aroma preservation and enhancement: Although the aroma components are mainly volatile substances and will not be trapped by nanofiltration membranes, the removal of turbidity and taste affecting substances during the clarification process can avoid obscuring or interfering with the aroma of the blueberry itself and help to enhance the aroma performance of the blueberry juice.

4. Cleaner production and sustainability

Reduce the use of chemical additives: Compared with traditional chemical treatment methods such as clarifying agents and flocculants, nanofiltration membrane separation technology does not need to add chemical substances, avoiding possible chemical residues and secondary pollution to the environment.

Water conservation and resource recovery: The macromolecules trapped in the nanofiltration process can be recycled by further processing, such as extracting valuable dietary fiber or for other food ingredients; At the same time, the liquid (mainly water and small molecule substances) can be recycled to reduce fresh water consumption and achieve efficient use of water resources.

Reduce energy consumption: nanofiltration membrane separation is usually carried out at room temperature and low pressure conditions, compared with the traditional process requiring high temperature sterilization or evaporation and concentration, its energy consumption is lower, in line with the requirements of modern food industry energy saving and emission reduction.

In summary, nanofiltration membrane separation technology has greatly improved the quality, nutritional value and market competitiveness of blueberry juice through fine separation and clarification, retention of nutrients and bioactive substances, optimization of taste and aroma, and realization of clean production and sustainability in the production of blueberry juice, and has become an advanced and environmentally friendly juice clarification and concentration technology in the modern food industry.

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