Concentration of must through vacuum membrane distillation Original Research Article

Vacuum Membrane Distillation is studied for the concentration of fruit juices up to 50°Brix. The fluxes of water and of the relevant aroma compounds are experimentally examined for a typical must, as a function of temperature, sugar content and downstream pressure. The process leads to juice concentrates still retaining interesting amounts of the aroma compounds. A process analysis is also shown for must concentration up to 50°Brix.