Emerging Technologies for Food Processing, 2nd Edition

Chapter 12

Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colors

K.S.M.S. Raghavarao¹, M.C. Madhusudhan¹, A. Hrishikesh Tavanandi¹,  and K. Niranjan^2     1Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, India     ²School of Food Biosciences, The University of Reading, Berkshire, UK

Abstract

Liquid foods (fruit juices and natural colors) are gaining importance in the food industry because they contain components beneficial for human health. Both fruit juices and natural colors, when extracted from their sources, have a low solid content, color strength, and a high water load. Water, being the major constituent of liquid foods/natural colors, contributes to the growth of microorganisms. ...