Food and Diary and beverage: Various processes are underway in the food industry, including concentration and increasing the density of food products. For example, in beverages and fruit juices, it is sometimes necessary to increase the concentration. In such cases, one of the most cost-effective methods is the use of reverse osmosis (RO). The application of the RO method in this process is far more significant than thermal processes.
For the past 40 years, increasing the concentration of fruit juices and beverages has always been achieved through thermal processes. However, with advancements in technology and the advent of membrane systems and their advantages, the use of thermal processes for concentrating food products has become obsolete. This is because reverse osmosis operates at low temperatures, which helps preserve temperature-sensitive components in fruit juices.
The concentration of fruit juice is commonly practiced in the food industry. If the sugar concentration in the feed stream is less than 14%, using reverse osmosis (RO) for pre-concentration of fruit juice is prioritized over evaporation systems. Within this concentration range, concentration is performed using the reverse osmosis system without resorting to evaporation, resulting in operational cost savings. Additionally, if an evaporator has not yet been ordered, using a reverse osmosis system also saves on initial capital investment, as it allows for ordering a smaller evaporator system alongside the RO system.
It is important to note that evaporation alters the taste of fruit juice. Volatile components are lost, and other fats become susceptible to oxidation. In contrast, the change in taste during fruit juice concentration using the reverse osmosis system is significantly less compared to the evaporative method.