Demonstration of Forward Osmosis to Produce Juice Concentrate, Purify and Reuse Wastewater and Reduce Energy Use
An Energy Efficient Process to Produce Juice Concentrates and Purees, while Purifying Wastewater for On-site Reuse
Project has been completed and the final report is under review for publication. The results show annual energy savings of up to 72 percent for wineries, 80 percent for industries with brine wastes, and 75 percent for tomato processing. There has been interest in continuing testing of other wine grape juice and even wine concentrate from Jackson Family Wines after the project.
This project is demonstrating a new technology innovation, the PFO Concentrator, to reduce the energy, chemicals, and maintenance required for food and beverage processing and waste concentration. The PFO concentrator dewaters fruits and vegetables for production of food and beverage concentrates and purees and could replace energy intensive thermal evaporators. Additionally, water is extracted from the concentrated product for reuse on-site.
The PFO concentrator demonstrated up to 80 percent of thermal and electrical energy savings compared to conventional technologies and water reuse of greater than 50 percent. This results in additional cost savings and negates th
Since this technology was proven to lower energy use and demonstrated the reduction in use of evaporators, it could lower greenhouse gas emissions through the reduction of natural gas required for operation. Also the project has
Key Project Members
Jennifer Klare, PhD
CDM Smith Inc.
CDM Smith Inc.
Los Gatos Tomato Products, LLC