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Membrane processes for fruit juice processing: State-of-the-art and outlook

Lipnizki, Frank LU orcid (2025) In Fruit Juice Focus p.18-22
Abstract
Fruit juices are widely consumed due to their affordability, nutritional value, and convenience. As global health consciousness rises, the fruit juice market is projected to grow from $153.17 billion in 2024 to $209.51 billion by 2029. Membrane processes, first introduced in the 1970s, have become essential in juice production, offering precise separation at low temperatures. The fruit juice industry is now the second-largest user of membrane technology in the food sector, following dairy. This article explores established membrane processes in juice production, including microfiltration (MF) and ultrafiltration (UF) for clarification and nanofiltration (NF) and reverse osmosis (RO) for concentration. Additionally, emerging membrane... (More)
Fruit juices are widely consumed due to their affordability, nutritional value, and convenience. As global health consciousness rises, the fruit juice market is projected to grow from $153.17 billion in 2024 to $209.51 billion by 2029. Membrane processes, first introduced in the 1970s, have become essential in juice production, offering precise separation at low temperatures. The fruit juice industry is now the second-largest user of membrane technology in the food sector, following dairy. This article explores established membrane processes in juice production, including microfiltration (MF) and ultrafiltration (UF) for clarification and nanofiltration (NF) and reverse osmosis (RO) for concentration. Additionally, emerging membrane technologies such as forward osmosis (FO), electrodialysis (ED), membrane distillation (MD), osmotic distillation (OD), and pervaporation (PV) are introduced. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to specialist publication or newspaper
publication status
published
subject
keywords
Membrane processes, fruit juices
categories
Popular Science
in
Fruit Juice Focus
issue
49
pages
5 pages
language
English
LU publication?
yes
id
5453805b-f66d-472b-aad3-8379d7aa8f92
date added to LUP
2025-02-07 13:28:15
date last changed
2025-05-16 12:55:32
@misc{5453805b-f66d-472b-aad3-8379d7aa8f92,
  abstract     = {{Fruit juices are widely consumed due to their affordability, nutritional value, and convenience. As global health consciousness rises, the fruit juice market is projected to grow from $153.17 billion in 2024 to $209.51 billion by 2029. Membrane processes, first introduced in the 1970s, have become essential in juice production, offering precise separation at low temperatures. The fruit juice industry is now the second-largest user of membrane technology in the food sector, following dairy. This article explores established membrane processes in juice production, including microfiltration (MF) and ultrafiltration (UF) for clarification and nanofiltration (NF) and reverse osmosis (RO) for concentration. Additionally, emerging membrane technologies such as forward osmosis (FO), electrodialysis (ED), membrane distillation (MD), osmotic distillation (OD), and pervaporation (PV) are introduced.}},
  author       = {{Lipnizki, Frank}},
  keywords     = {{Membrane processes; fruit juices}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{49}},
  pages        = {{18--22}},
  series       = {{Fruit Juice Focus}},
  title        = {{Membrane processes for fruit juice processing: State-of-the-art and outlook}},
  url          = {{https://lup.lub.lu.se/search/files/208265084/FJF_FLI.pdf}},
  year         = {{2025}},
}