Abstract
Membrane technology is widely utilised in industries for separation, concentration, filtering, and extraction operations. Membrane technology carries out various applications by utilising simple and specially designed semi-permeable membranes. It uses little energy and is thus considered a green technology. Ultrafiltration (UF), Microfiltration (MF), Nano-filtration (NF), and Reverse osmosis (RO) are membrane filtration methods that have a major influence on the organoleptic and nutritional qualities of juice. The adoption of a membrane method linked with enzymatic hydrolysis resulted in clarified and concentrated fruit juices with good sensory and nutritional quality. Membrane fouling is a significant problem of membrane-based separation processes. Membrane procedures powered by pressure, such as MF, UF, NF, and RO, allow for the separation of components with a wide variety of particle sizes. Because of this, they have a wide range of uses in the food processing business.
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