Forward Osmosis for liquid foods

Concentration is a crucial processing step in the liquid food industry (fruit juices, soups, aromas, etc.) because impacts not only in product quality and stability but also in transport, handling and storage. So far, the techniques widely used for this purpose include thermal and conventional membrane processes (i.e. evaporation, reverse osmosis, etc.). However, these processes present major drawbacks. Thermal processes may induce the loss of sensory and nutritional value while actual membrane driven processes could involve problems related with the high hydraulic pressures needed. Furthermore, it is noteworthy to mention that both types of processes are high energy demanding. In this frame, and in order to improve the product quality and stability while reducing energy requirements, LEITAT offers an alternative and eco-innovative concentration process based on osmotic concentration of liquid foods by means of forward osmosis (FO). Indeed, FO emerge as an attractive alternative to the nowadays concentration processes because it runs under low hydraulic pressure and low temperature, thus preserving the quality of the concentrated food. Alternative and sustainable draw solutions strategies are offered, increasing the environmental and economic credentials of the overall FO process.

Main advantages are summarized below:

• Innovative and sustainable concentration process for the liquid food industry susceptible to be applied in different liquid foods.

• Improvement of the liquid food quality in terms of nutritional and sensorial properties

• Direct impact on both energy consumption and environmental load as a result of the eco-friendly strategy adopted for the draw solution.

Market application: Liquid concentration processes for food industry (fruit juices, soups, aromatic concentrations, etc.)