Athermal membrane processes for the concentration of liquid foods and natural colours

Raghavarao, K.S.M.S. and Naveen, Nagaraj and Ganapathi, Patil and Ravindra Babu, B. and Niranjan, K. (2005) Athermal membrane processes for the concentration of liquid foods and natural colours. In: Emerging Technologies for Food Processing. Elsevier Ltd, pp. 251-277. ISBN 978-012676757-5

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Abstract

In this chapter, the potential advantages of athermal membrane processes for the concentration of liquid foods and natural colors have been successfully demonstrated with respect to maximum achievable concentration, improved product quality, ease of scale up, and low energy consumption. Furthermore, efforts are required in the development of suitable membranes with improved diffusional characteristics, selectivity and with longer life cycles to make osmotic membrane distillation/direct osmosis viable options. Improvements of process engineering in terms of module design as well as process design and optimization are required to overcome the drawbacks such as low flux. Integrated membrane processes involving microfiltration/ultrafiltration, reverse osmosis, and osmotic membrane distillation/direct osmosis are expected to gain prominence in the near future for processing of liquid foods and natural colors. The integrated membrane processes allow improvements in the process efficiency and economy. Efforts are required also to develop possible integration of osmotic membrane distillation/direct osmosis with aqueous two-phase extraction to extract, purify, and concentrate natural colors and biomolecules. Because of the ever-increasing cost of energy, it can be easily anticipated that the athermal membrane processes will be the technology of the future in the food and allied industries. © 2005 Elsevier Ltd All rights reserved.

Item Type:	Book Section
Uncontrolled Keywords:	Athermal membrane processes, liquid foods, natural colours
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	23 Sep 2025 09:18
Last Modified:	23 Sep 2025 09:18
URI:	http://ir.cftri.res.in/id/eprint/19828

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