Integrated membrane process for blackcurrant (Ribes nigrum L.) juice concentration

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

“…Osmotic distillation is one of the promising nonthermal juice concentration methods to ensure safety and improve product quality. It is known to be successful in concentrating many liquid foods product such as milk, fruit and vegetable juice, beer, coffee, tea and herbal tea extracts (Bánvölgyi, Horváth, Stefanovits-Bányai, Békássy-Molnár, & Vatai, 2009;Jiao et al, 2004;Onsekizoglu, Bahceci, & Acar, 2010;Torun et al, 2014). This concentration technique can be used to extract selectively the water from aqueous solutions at atmospheric pressure and ambient temperatures, thus avoiding thermal degradation of the solutions.…”

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

“…Membrane processes such as ultrafiltration, nanofiltration, reverse osmosis, and osmotic evaporation are today increasingly used to concentrate fruit juices and plant extracts. Their capacity to operate at moderate temperatures and pressures means that their energy consumption is low, while they produce good quality concentrates (Banvolgyi, Horvath, Stefanovits-Banyai, Bekassy-Molnar, & Vatai, 2009;Ding, Liu, Yu, Ma, & Yang, 2008;Hongvaleerat, Cabral, Dornier, Reynes, & Ningsanond, 2008). Nonetheless, the main disadvantage of baromembrane processes is their inability to reach the concentration levels standard for products of thermal evaporation because of limitations resulting from high osmotic pressure.…”

“…Nonetheless, the main disadvantage of baromembrane processes is their inability to reach the concentration levels standard for products of thermal evaporation because of limitations resulting from high osmotic pressure. Actually, reverse osmosis membranes and equipment limit the final concentration of fruit juices to about 25-35°Brix (Banvolgyi et al, 2009;Rodrigues et al, 2004).…”

Concentration of apricot juice using complex membrane technology

“…In our research group the concentration of different fruit juices (grape, black currant, red currant, cherry, apple, raspberry, etc.) was performed by membrane techniques (VINCZE et al, 2006REKTOR et al, 2007;BANVOLGYI et al, 2009;MOLNAR et al, 2012). The behaviour of the fruits is different during the processing, therefore it is very important to determine experimentally what sort of membrane operations, how many membrane steps, which operational parameters give the best result.…”