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Concentration – Direct Osmotic Concentration of Liquid Foods

  • Harris N. Lazarides
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 5)

Objectives and Learning Outcomes

  1. 1.

    Review the application of membrane technology in food process operations.

     
  2. 2.

    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.

     
  3. 3.

    Evaluate the impact of crucial process parameters on process performance.

     
  4. 4.

    Use experimental data to model a membrane separation process.

     

Introduction

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...

Keywords

Mass Transfer Coefficient Centrifugal Pump Liquid Food Circulation Loop Osmotic Pressure Difference 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Harris N. Lazarides
    • 1
  1. 1.Laboratory of Food Processing and Engineering, Department of Food science and Technology, School of AgricultureAristotle University of ThessalonikiHellas

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