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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #346510
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Advantages and application of forward osmosis

Author
item McHugh, Tara

Submitted to: Food Technology
Publication Type: Review Article
Publication Acceptance Date: 2/12/2017
Publication Date: 3/1/2017
Citation: McHugh, T.H. 2017. Advantages and application of forward osmosis. Food Technology. 71(3):64-66.

Interpretive Summary: This column reivews the use of forward osmosis to process foods. Applications and benefits of this process are described.

Technical Abstract: This month's Processing column explores the use of forward osmosis to dewater and concentrate. Forward osmosis is performed with specially designed membranes and requires very little energy. Where thermal evaporation and reverse osmosis may damage or alter products, forward osmosis preserves the sensory profile and bioactivity of the liquid it dewaters. Forward osmosis makes possible a whole new range of products that cannot be made with existing processes. The basic principles of this technology are reviewed, as well as applications in the food industry. Special thanks to my coauthors Olgica Bakajin and Jennifer Klare from Porifera Inc. for their contribution to this column.