Description
Sterile filtration removes microorganisms from juices using submicron filters, extending shelf life without heat treatment.
Technical
The process employs 0.2 µm membrane filters to physically separate bacteria, yeasts, molds, and spores from the liquid phase. By operating at ambient to chilled temperatures, the viscosity is controlled, reducing filter fouling and preserving the sensory attributes of the juice. The absence of thermal input maintains volatile flavor compounds and prevents the formation of heat‑induced off‑odors.
Science
Primary Reaction
Physical separation of microorganisms via membrane filtration
Sensory Profile
Aroma ()
cleanfreshcrispbrightunadulteratednatural
Origin & History
Civilization
Japanese and French