16.5.1.3 Concentration Several studies have reported the use of membrane process such as RO for concentration of @ variety of fruit juices such as orange, apple, tomato, pears. grapefruit, kiwi and passion fruit (Table 16.4). The major constraint with RO is that high concentrations sre difficult (o obtain due to the high pressures reached by retemate, The most important components in fruit juices contributing to osmotic pressure ate sugars (hexoses and disaccharides) and organic acids [15]. Table 16.5 lists some osmotic pressures for different Juices. The maxintum concentration of apple juice by conventional RO is limited to around 30°Bx-35°BX, and the most efficient recovery was between 20°Bx and 25°Bx [19,42]. With current advances in TABLE 16.4 Concentration of Fruit Juices by Reverse Osmosis ‘Operating Fox Jace Membrane Material and Mostle Parameters cane Reterence Oomee Cellos sci, at sce 2000 pa oer 15 105r-o'. Maple sip Calllse acct: sal wont on 90 tr l/min 55-107. Concord gage Celle acute, at sect 1se0 ps os-02 wr 909-035 m5 157-288 Passion fit Celle aette, t bect 0m 15410 us) ae SLinin 16'Bs-26°Bs Apple “Tan fl composte, st sheet bar 96-217 wo weare (CA and PA. spiral wound (0-703 pi ot ro} 2e2re Wwe. Orange Plate an frame. ral configuration 12e0 psp 216 en ML gees/in 03.09 fps ibe BePinearnte Tomato Toman Orange Mendan Grape CA. plate and fame CA. plate and frame ate aod fare tabular (PCD) Oxwonies, 192 MSOE-P, pital Sound 26-99, tutor (PCD, Cellulose acetate, ple ad frame Cllulose acta a sheet Polyacrylamide, Ne sheet Plote and frame SAS bee we 12Be-25°Bs 3040 tor are ca 00 AP 0c 13 B-25°Re 621MPa awe 18 Lima 18. tater wewe AP BOSD 30MPa are ANB SB 70-80 kgfem? 2C 2066'S 7M ps we SDA25 Bs, T0300 we ear 12-105 lots. 28 1st 23481 mn Ks, Re ey eH psy ta wmmembrine technology, most juices can be TABLE 16.5 concentrated up to 6S°Bx. This can be A ‘Osmotic Pressure of Various Fruit Juices at Room Temperature viewed as a first-stage process with other § methods like freeze concentration or evapo~ Solids Osmotic ration completing the concentration system, FFullJuce Concentration (%) Pressure (psi) Reference Reverse osniosis has been used commer Orange os a0 13} cially to concentrate tomato juice from io 20 19] 4.5°Bx to 8.5°Bx. Later it can be concen- AP 180 300 (9) tated in evaporators up (0 30°BX, This RO ma = ts) Preconceatration can effectively double the (ye ms ~ Sl operating capacity and improve color and Gyshee a pe be flavor characteristics. Similarly, orange juice a3 850 U5) from H*Bx-12°Bx to 18*BX-20°Bx has 420 1370 us} been concentrated using RO prior to flash o 2900 a evaporation for producing high-quality con- centrate, RO has also been a usetul applica tion for maple sap concentration where up to 75% of water can be removed at 1/20 [16]. As in the ease of fruit juice clarification using UF and ME, the pretreatment before RO concentration is not always beneficial in terms of flux. It has been reported that both clarified and cloudy pineapple Juice had similar flux (24). However, enzyme treatment may also be useful to assist juice component ‘separation. Invertase catalyzes the hydrolysis of sucrose into glucose andl fructose. The use of invertase with pectinase effected a 23% reduction in retained soluble solids and an additional fivefold increase in ‘pigment concentration on a fresh weight basis when processed during RO [23]. The flux of RO is intlu- enced by pressure, temperature, membrane type, flow rate, and concentration [24,43]. The optimal ‘operating parameters for various fruit juices during RO concentration are reported in Table 164 Increasing transmembrane pressure and temperature improves the permeate flux. At higher feed temper- ‘ature, the membrane permeability coefficient is higher, the diffusivity coefficient in the solution increases, and the viscosity coefficient decreases, The flux has been shown to increase with cross-flow velocity when using RO on liquids containing protein, starches, or other micromoleeules, “The membrane material plays an important role in determining permeation of solutes through the RO ‘membrane due to interaction of solute and solvent at the membrane surface. Retention of compounds such as alcohols and organic acids with a CA membrane strongly depends on their polarity or hydrogen bonding capacity. Aromatic PA membranes have greater retention of flavor components of apple juice water, but lower fluxes. By using a composite membrane, it was found that the recovery of apple juice volatiles during RO concentration to 20°Bx was about 80% [22].