A review of membrane-based dewatering technology for the concentration of liquid foods

<p dir="ltr">The imperative to establish environmentally friendly and sustainable food processing techniques has compelled the food industry to explore alternative approaches that uphold food quality, ensure nutritional integrity, and minimize energy consumption. Extensive research conducted in the past decade has substantiated the superiority of membrane-based dewatering technology over conventional methods, owing to its ability to retain nutrients effectively while minimizing energy requirements. Notably, forward osmosis (FO) and membrane distillation (MD) have emerged as viable membrane technologies for food processing in the industry. However, recent reviews have underscored the prominence of FO in the enrichment of liquid food, positioning it as a preferred choice among other membrane-based processes. This review paper aims to elucidate the advancements and contributions of FO and MD in the realm of food processing while evaluating their maturity and technology readiness level for food concentration. Moreover, it endeavors to delineate specific parameters, including pretreatment techniques, membrane cleaning strategies, and membrane configurations/modules tailored to liquid food sources' distinct dewatering requirements. Although most FO and MD studies have focused on lab-scale fruit juice and whey concentration, future investigations should encompass pilot-scale process development alongside comprehensive techno-economic analyses to facilitate the smooth transition of these technologies to an industrial scale.</p><h2>Other Information</h2><p dir="ltr">Published in: Journal of Environmental Chemical Engineering<br>License: <a href="https://creativecommons.org/licenses/by/4.0/" rel="noreferrer" target="_blank">https://creativecommons.org/licenses/by/4.0/</a><br>See article on publisher's website: <a href="https://dx.doi.org/10.1016/j.jece.2023.110583" target="_blank">https://dx.doi.org/10.1016/j.jece.2023.110583</a></p>