Description
Nowadays liquid food products (i.e. juices, purees, aromas) are concentrated by high energy consuming processes. Furthermore, these processes can also damage the organoleptic properties of food products. The OSMODIR project is focused on the concentration of liquid foods by forward osmosis (FO). FO operates under mild conditions and requires neither high hydrostatic pressure nor high energy consumption. However, its feasibility and industrial application depends largely on the regeneration of the draw solution (DS). The OSMODIR strategy aims to overcome the current FO barriers by using reusable DS for subsequent industrial processes. The OSMODIR process will positively affect both efficiency and quality of the concentrated products. In addition, it will generate a positive social and economic impact by providing a new industrial technology in the medium term.
Summary of project results
Concentration is a important process in the food industry because it impacts product quality and stability, transport, and storage. It is a high energy intensive process aimed to remove water. This project presents a new food process, concentration of liquid foods using an eco-innovative technology based on the forward osmosis (FO) technology using draw solutions reusable for other internal industrial purposes. Results of the project showed that OSMODIR strategy is technically viable since fruit juices concentration and quality targets have been achieved. However, juice pre-treatment has been required. Concentrated products using sugar based draw solutions have shown promising organoleptic and quality profiles. Furthermore, environmental and socio-economic impact highlighted that OSMODIR approach has a positive social impact and is more sustainable in comparison with thermal or other membrane concentration processes.
Summary of bilateral results