Latest development in low-pressure osmotic-based membrane separation for liquid food concentration: a review

Low-pressure osmotic-based membrane separation, such as osmotic distillation (OMD) and forward osmosis (FO), is a separation process suitable for the concentration of liquid food with heat-sensitive components. In FO, dense hydrophilic used osmotic-pressure gradient driving force. Reverse salt diffusion low are major phenomena impeding FO application. Food preservatives can be applied draw solutions, however, it imperative to ensure limit additives safe consumption concentrated product. OMD, porous hydrophobic employed, vapor-pressure difference acts Wetting drawback OMD industrialization that needs resolved. The application in overcome wetting highlighted this study.