Abstract
Osmotic evaporation (OE) is a membrane technique allowing concentration of aqueous solutions at ambient temperature and pressure. The water is extracted in gas phase by circulating the dilute solution on one side of a hydrophobic porous polymer and a hypertonic salt solution on the other side (Fig. 1). In this work, crossflow microfiltration (MF) and OE are combined to concentrate passionfruit juice and compared to conventional vacuum distillation (VD) on the basis of physical-chemical characteristics as well as flavour loss in the reconstituted juice.