Concentration – Direct Osmotic Concentration of Liquid Foods
Objectives and Learning Outcomes
Review the application of membrane technology in food process operations.
Assess the use of minimal (low temperature) processing in protecting quality characteristics (i.e., taste, aroma, color, nutrition) and minimize energy input during the concentration of liquid foods.
Evaluate the impact of crucial process parameters on process performance.
Use experimental data to model a membrane separation process.
Evaporative concentration techniques, used in concentrating liquid foods (i.e., fruit and vegetable juices) are commonly linked to quality deterioration, due to high temperatures and phase change associated with evaporative concentration techniques. Alternative techniques, such as direct osmotic concentration (DOC),osmotic concentration have been developed to reduce quality loses associated with more traditional food process operations.
Direct osmotic concentration uses hydrophilic, reverse osmosis type membranes to...
KeywordsMass Transfer Coefficient Centrifugal Pump Liquid Food Circulation Loop Osmotic Pressure Difference
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