Membrane concentration of liquid foods by forward osmosis: Process and quality view

The industrial thermal processing of foods may have a severe impact on the sensorial and nutritional properties of the final product. Membrane technologies have been extensively studied as alternative processes. Forward osmosis (FO) is a promising membrane technology to be used in food industries. The only driving force of the process is the osmotic pressure difference between the two solutions that flow in counter-current mode on opposite sides of a permeable membrane. Thus, the main advantages of FO, compared to both thermal and conventional membrane processing, include low hydraulic pressure, low treatment temperature, low fouling tendency, high solids content processing capability and easy scale-up. A detailed, up-to-date summary of potential FO applications for concentrating liquid foods is presented in this review article. The effect of the main process parameters on the filtration performance and their impact on the sensorial and nutritional factors of the final product are described and discussed for a broad spectrum of foods. (c) 2012 Elsevier Ltd. All rights reserved.