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Food Dairy & Beverage

Debittering of Citrus Fruit Juice

Bitterness in citrus juice is primarily due to the presence of polyphenols, Furano lactones and flavonoids such as limonin, naringin and hesperidin. These bitter components can be effectively removed by using a selective adsorption process. The system operation is completely automatic for service and cleaning. MSSIPL has installed Juice debittering systems for private sector as well as public sector.

Fruit Juice Clarification

Juice extraction process directly affects the overall quality of fruit juice. Furthermore, the juice should be able to preserve its chemical, physical, sensory, nutritional, and organoleptic properties after being subjected to all these process. The general steps involved in conventional fruit juice processing to make a clarified juice are suspended solids removal (centrifugation), pectin/starch hydrolysis (enzyme treatment), colloid and haze removal (fining treatment), fining agent removal (diatomaceous earth filtration), and final filtration. These multiple-step procedures are typically labor- and time-consuming as many steps are involved. The  membrane filtration technologies can replace conventional processing since it is a single step process which produce a superior quality clarified juice in a shorter time.

Milk RO/UF

Skimmed milk can easily be concentrated with Reverse Osmosis (RO) to levels of 12-30% total solids (TS). RO refers to a pressure-driven membrane separation technique in which a membrane is employed to separate different components in a fluid mixture. Skimmed milk can be concentrated for several reasons: reduced volume for transportation, increased production capacities, or increased TS for use in fortification. Cream skimmed from the milk prior to concentration with RO can be added to the concentrated skim in order obtain concentrated whole milk

Whey Protein Concentration / Isolates

A complete process scheme to handle and process whey to produce whey protein concentrate (WPC). Whey is a “by-product” of cheese making; approximately ninety percent of the milk volume is generated as whey during cheese manufacture. The whey is rich in whey proteins, which provide a good nutritional source and serve to impart excellent functional properties in various products when used as specially formulated additives. However, whey proteins constitute only ten to twelve percent of the total whey solids and require further purification before their properties can be efficiently exploited. The process begins with a fines saver to remove cheese fines from sweet whey and sequentially processed through pasteurizer, separator, and ultrafiltration. This process scheme will yield product that ranges from 35% to 65% WPC.