Development of Parameters of the Reverse Osmosis Process for Concentrating Fruit and Vegetable Juices

Optimization of the reverse osmosis process for concentrating fruit and vegetable juices has been studied. A method based on the solution of the coupled problem of hydrodynamics and mass transfer has been proposed. The study has been performed on a laboratory reverse osmosis unit. A universal realtion omega = Pe(p)/Pe(0) approximate to 3.5 valid for all types of juices used in the experiments has been obtained, at which the membranes have a maximum selectivity. The hydrodynamic regime of the reverse osmosis concentration of fruit and vegetable juices has been established. An equation for calculating the working pressure of the process has been proposed, and the results obtained have been discussed.