Development of Parameters of the Reverse Osmosis Process for Concentrating Fruit and Vegetable Juices

Abstract

Optimization of the reverse osmosis process for concentrating fruit and vegetable juices has been studied. A method based on the solution of the coupled problem of hydrodynamics and mass transfer has been proposed. The study has been performed on a laboratory reverse osmosis unit. A universal realtion ω = Pe p /Pe 0 ≈ 3.5 valid for all types of juices used in the experiments has been obtained, at which the membranes have a maximum selectivity. The hydrodynamic regime of the reverse osmosis concentration of fruit and vegetable juices has been established. An equation for calculating the working pressure of the process has been proposed, and the results obtained have been discussed.

Functional confectionery product using whey protein concentrate development

“…The developed technologies guarantee environmental safety through deep processing of raw materials to produce high-quality products [2]. The concentrate obtained *Corresponding author: lazarev.eka@gmail.com as a result of ultrafiltration, containing more than 20% of dry dissolved components, can be used as an independent raw material for the production of products [3,4,[12][13][14].…”

“…Products obtained from whey have medicinal and preventive value. This is due to the fact that whey contains whey proteins, lactose, a complex of micro-and macroelements that help improve metabolism, as well as normalize the function of the pancreas, kidneys, liver and other organs [3,4,[12][13][14].…”