Method of concentrating natural fruit juices by reverse osmosis

Details Method of concentrating natural fruit juices by reverse osmosis Method of concentrating natural fruit juices by reverse osmosis

A - Human Necessities

23

L

99/85

A23L 2/08 (2006.01)

Patent

CA 1092884

TITLE A METHOD OF CONCENTRATING NATURAL FRUIT JUICES BY REVERSE OSMOSIS INVENTORS Takeshi Matsuura Pierre Blais Arthur G. Baxter Srinivasa Sourirajan ABSTRACT OF THE DISCLOSURE A reverse osmosis method of concentrating fruit juices wherein a major portion of the fruit juice sugars are removed in a reverse osmosis first stage from the fruit juice at about room temperature and a pressure in the range 500 to 1500 psi, using porous cellulose acetate membrane material, while flavor compounds are removed in a reverse osmosis second stage from the separated water in li- quid form therefrom at a temperature in the range 0°C to about room temperature and a pressure substantially in the range 50 to 1000 psi using asymmetric, porous, polymeric membrane material which is non-polar relative to the membrane ma- terial of the first stage. The membrane material of the second stage is preferably at least as polar as the mem- brane material of the first stage and is preferably of a material selected from the group consisting of cellulose acetate propionate, cellulose acetate butyrate, ethyl cellulose, aromatic polyamide, aromatic polyhydrazide and aromatic polyamide-polyhydrazide copolymer. Preferably the fruit juice fed to the first stage is at a temperature in the range 15 to 30°C and the separated water fed to the second stage is at a temperature in the range 5 to 10°C.

305469

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