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Opportunities and Challenges in Application of Forward Osmosis in Food Processing

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Relation http://ir.cftri.com/12106/
http://dx.doi.org/10.1080/10408398.2012.724734
 
Title Opportunities and Challenges
in Application of Forward Osmosis
in Food Processing
 
Creator Rastogi, N. K.
 
Subject 07 Food Engineering
 
Description Food processing and preservation technologies must maintain the fresh-like characteristics of food while providing an
acceptable and convenient shelf life as well as assuring safety and nutritional value. Besides, the consumers’ demand for
the highest quality convenience foods in terms of natural flavor and taste, free from additives and preservatives
necessitated the development of a number of membrane-based non-thermal approaches to the concentration of liquid
foods, of which forward osmosis has proven to be the most valuable one. A series of recent publications in scientific
journals have demonstrated novel and diverse uses of this technology for food processing, desalination, pharmaceuticals
as well as for power generation. Its novel features, which include the concentration of liquid foods at ambient temperature
and pressure without significant fouling of membrane, made the technology commercially attractive. This review aims to
identify the opportunities and challenges associated with this technology. At the same time, it presents a comprehensive
account of recent advances in forward osmosis technology as related to the major issues of concern in its rapidly growing
applications in food processing such as concentration of fruit and vegetable juices (grape, pineapple, red raspberry,
orange, and tomato juice and red radish juice) and natural food colorants (anthocyanin and betalains extracts). Several
vibrant and vital issues such as recent developments in the forward osmosis membrane and concentration polarization
aspects have been also addressed. The asymmetric membrane used for forward osmosis poses newer challenges to account
both external and internal concentration polarization leading to significant reduction in flux. The recent advances and
developments in forward osmosis membrane processes, mechanism of water transport, characteristics of draw solution
and membranes as well as applications of forward osmosis in food processing have been discussed.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12106/1/Critical%20Reviews%20in%20Food%20Science%20and%20Nutrition%20Volume%2056%2C%20Issue%202%2C%20January%202016%2C%20pages%20266-291.pdf
Rastogi, N. K. (2016) Opportunities and Challenges in Application of Forward Osmosis in Food Processing. Critical Reviews in Food Science and Nutrition, 56 (2). pp. 266-291.