Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality

Membrane Distillation: Principle, Advances, Limitations and Future Prospects in Food Industry

“…The combination of MD with other membrane systems such as RO, UF, MF, NF and OD have been well-studied by MD researchers in order to improve transmembrane flux, recovery factors and final product quality Calabro & Drioli, 1997;Cath et al, 2005;Cisse et al, 2011;Conidi et al, 2011;Gomes et al, 2011;Gryta, 2005b;Hogan et al, 1998;Mericq et al, 2009;Wang et al, 2011). Each process is unique and contributes particular advantages to the integrated system design.…”

Flavor Retention in Progressive Freeze-Concentration of Coffee Extract and Pear (La France) Juice Flavor Condensate

“…For this purpose, a microporous hydrophobic membrane is used. Although a high concentration level is possible (up to 60 Brix) with this method, a substantial loss in flavor components has been reported (Cisse et al, 2011;Aguiar et al, 2012).…”

“…Another drawback is the restricted concentration level (around 30 Brix) because of the limitation in applicable pressure. To improve this, osmotic evaporation has been proposed (Barbe et al, 1998;Cassano et al, 2003;Jiao et al, 2004;Vaillant et al, 2005;Cisse et al, 2011;Aguiar et al, 2012). In this method, the driving force is the transmembrane vapor pressure difference between the sample and the stripping solution, which causes the vapor transfer from the sample to be concentrated to the stripping solution through a membrane.…”

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

“…The results showed that the reconstituted samples processed by osmotic distillation contain considerably higher amounts of volatile compounds than the samples processed using thermal evaporation. Cisse et al (2011) reported in their study on concentration of roselle extract, apple and grape juices by thermal evaporation and osmotic distillation that loss of aroma compounds in osmotic distillation process was lower than that of thermal evaporation method. Their results are consistent with the present determinations.…”