a Department of Food Engineering , Trakya University , Edirne , Turkey.
Crit Rev Food Sci Nutr. 2015;55(8):1098-113. doi: 10.1080/10408398.2012.685116.
Fruit juices are generally concentrated in order to improve the stability during storage and to reduce handling, packaging, and transportation costs. Thermal evaporation is the most widely used technique in industrial fruit juice concentrate production. In addition to high energy consumption, a large part of the characteristics determining the quality of the fresh juice including aroma, color, vitamins, and antioxidants undergoes remarkable alterations through the use of high operation temperatures. Increasing consumer demand for minimally or naturally processed stable products able to retain as much possible the uniqueness of the fresh fruit has engendered a growing interest for development of nonthermal approaches for fruit juice concentration. Among them, membrane distillation (MD) and its variants have attracted much attention for allowing very high concentrations to be reached under atmospheric pressure and temperatures near ambient temperature. This review will provide an overview of the current status and recent developments in the use of MD for concentration of fruit juices. In addition to the most basic concepts of MD variants, crucial suggestions for membrane selection and operating parameters will be presented. Challenges and future trends for industrial adaptation taking into account the possibility of integrating MD with other existing processes will be discussed.
果汁通常经过浓缩处理，以提高储存稳定性，并降低处理、包装和运输成本。热蒸发是工业果汁浓缩生产中最广泛使用的技术。除了高能耗外，使用高温操作会显著改变决定新鲜果汁质量的大部分特征，包括香气、颜色、维生素和抗氧化剂。消费者对尽可能保留新鲜水果独特性的低加工或天然稳定产品的需求不断增加，这促使人们对非热方法在果汁浓缩方面的发展产生了浓厚的兴趣。其中，膜蒸馏（MD）及其变体因其能够在常压和接近环境温度下达到非常高的浓度而受到广泛关注。本文综述了 MD 在果汁浓缩中的应用现状和最新进展。除了介绍 MD 变体的最基本概念外，还提出了膜选择和操作参数的关键建议。此外，还讨论了考虑到将 MD 与其他现有工艺集成的可能性时，用于工业应用的挑战和未来趋势。
