Application Strategy of Ceramic Membrane Technology
Coconut juice, as a natural plant protein beverage, is rich in electrolytes, amino acids, and vitamins. However, due to its high turbidity, susceptibility to oxidation, and microbial sensitivity, traditional processing methods often face the following challenges:
1)Flavor loss and nutrient degradation caused by high-temperature sterilization;
2)Low efficiency of diatomite filtration and generation of solid waste;
3)Residual risk from chemical clarifier.
Process Flow:
Pretreatment: Coconut flesh is crushed and centrifugally separated to obtain coarse-filtered coconut juice (pH 4.5–5.5, turbidity >100 NTU);
Ceramic Membrane Filtration:
Equipment Parameters: 0.2 μm pore-size ceramic membrane, cross-flow filtration mode, operating temperature 20°C;
Filtration Performance: Retention of colloids, fat particles, and microorganisms (bacterial retention rate >99.9%), light transmittance increased to over 98%;
Technical Advantages
Quality Enhancement:
Retention of natural flavor and heat-sensitive nutrients (e.g., vitamin C retention rate >95%);
Product turbidity <5 NTU, shelf life extended to 12 months (at room temperature).
Cost Optimization:
Reduced diatomite usage by 80%, wastewater COD decreased by 50%;
Production line efficiency improved by 30% (continuous filtration, no frequent filter replacement).
Environmental Benefits:
No chemical additives, compliant with organic food certification standards;
Membrane module lifespan >5 years, reusable.
