Juice beverage separation

Juice beverage separation usually refers to the operation of effectively separating the solid and liquid components, different components or harmful substances in the juice by physical, chemical or biological means during the production process of juice beverages. The following is a description of several main aspects of juice beverage separation: 1. Solid-liquid separation - Juicing: Use a juicer (such as a screw juicer, a centrifugal juicer, etc.) to squeeze or centrifuge fresh fruits to separate the juice from the pulp, and initially achieve solid-liquid separation. - Filtration: The initially squeezed juice may contain suspended matter such as pulp fragments, fruit cores, and fibers, which need to be removed by coarse filtration (such as a vibrating screen, filter mesh, etc.) and fine filtration (such as plate and frame filtration, membrane filtration, etc.) to obtain clear juice. 2. Juice clarification - Natural clarification: Let the juice stand for a period of time to allow suspended matter such as pulp fragments and pectin to settle naturally, and the upper clear liquid is the clarified juice. This method is time-consuming and inefficient. - Enzymatic clarification: Add enzyme preparations such as pectinase and cellulase to decompose pectin and other colloidal substances in the juice, accelerate the sedimentation of suspended matter, and improve the clarification speed and effect. - Physical clarification: Use clarifiers (such as gelatin, bentonite, etc.) to adsorb suspended matter in the juice to form floccules that are easy to settle, and then separate them by filtration or centrifugation. 3. Separation of pigments and aroma components - Chromatographic separation: Such as high-speed countercurrent chromatography (HSCCC), high-performance liquid chromatography (HPLC), etc., can accurately separate pigments, aroma components and other functional components in juice, which can be used for the preparation of high-quality juice products or as natural food additives. 4. Adjustment of sugar content and acidity - Dealcoholization concentration: Through reverse osmosis, evaporation concentration and other technologies, remove part of the water in the juice, increase the sugar concentration, and reduce the acidity at the same time, to meet the taste and shelf life requirements of different products. - Acid-base neutralization: By adding alkaline substances (such as calcium carbonate, calcium hydroxide, etc.), the acid in the juice is neutralized, the pH value is adjusted, the taste is improved and the growth of microorganisms is inhibited. 5. Removal of harmful substances - Removal of heavy metal ions: Use chelating agents, ion exchange resins, etc. to adsorb or complex heavy metal ions (such as lead, cadmium, mercury, etc.) in juice to ensure product safety. - Removal of pesticide residues: Remove pesticide residues in juice through activated carbon adsorption, ultrafiltration, reverse osmosis and other technologies to ensure that the product meets food safety standards. 6. Aseptic separation before packaging - Aseptic filtration: Use microporous filters (such as ceramic membranes, polyethersulfone membranes, etc.) to filter the juice before filling to remove possible microorganisms and particles, ensure product sterility, and extend shelf life. In summary, juice beverage separation covers multiple links from raw material juicing to finished product filling. Through the comprehensive application of various separation technologies, it can not only improve the sensory quality and nutritional value of juice beverages, but also ensure the safety, stability and shelf life of the products, and meet consumers' demand for high-quality juice beverages.