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Concentration processes for liquid foods containing volatile flavours and aromas
Author(s) -
THIJSSEN H. A. C.
Publication year - 1970
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1970.tb01561.x
Subject(s) - reverse osmosis , dewatering , aroma , process engineering , forward osmosis , pulp and paper industry , environmental science , chemistry , waste management , environmental engineering , engineering , membrane , food science , biochemistry , geotechnical engineering
Summary Three concentration processes are technically feasible for the selective dewatering of liquid food, viz. evaporation with aroma recovery, freeze concentration and reverse osmosis. Concerning quality preservation the freeze concentration is superior to the other two processes. the process is not yet developed to full technical maturity, however. It seems likely that in the coming years it will deprive the established evaporation process of its monopoly position. Reverse osmosis has not yet passed the laboratory scale stage. Because membranes with acceptable permeabilities are not very selective, it can be expected that their technical application in dewatering aroma‐containing liquid foods will remain restricted to some specialties. The costs of concentration are about the same for evaporation and freeze concentration. the higher investment costs of the latter process are partially offset by lower costs of energy. Depending upon the capacity and yearly operation hours the costs vary between ±5 and ±15 per ton water removal. Reverse osmosis may become competitive at more than 100 operation days per year.