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The most common application of reverse osmosis is to produce drinking water from salt water, incidentally generating a wastewater stream of very salty water.
What if we used the same process, applied it to things like fruit juices, but discarded the purified water, and kept the juice concentrate?
It would still need to be pasturized, but since less heat would be involved than is used in the normal method of making a concentrate, fewer nutrients would be lost.
Also, we could make concentrates of things that would be damaged by the heat involved in the normal method of boiling to make a concentrate, for example alchoholic drinks. Ethanol molecules are too large to pass through the osmotic membrane, so only water would be removed, producing a beer concentrate which could be reconstituted by mixing with water.
Similar
http://www.freepate...ne.com/4612196.html
[Smurfsahoy, Feb 09 2009]
ATF article strongly suggesting existing beer concentrating ability
http://www.ttb.gov/rulings/94-3.htm
[Smurfsahoy, Feb 09 2009]
[link]
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If this really can be done with beer you will be rich one day. As for the rest I just don't see a big enough advantage. |
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Not baked as far as I know, but patented it seems. |
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Beer concentrate - and plausibly. But this would decarbonate
the beer. A wine concentrate, on the other hand, might
really work and could be sold as a beverage itself. It would be
converging on cognac, wouldn't it? |
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wine concentrate = port. You can buy it at any grocery store. (Called port, by the way, precisely because its concentration was designed to help transport wine more easily. But then people realized it was really tasty on it's own, anyway, so it's still an end-user product) |
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As for the carbonation in beer, I would presume you could simply reconstitute it with seltzer to fix that problem. Maybe the carbonation helps keep it sanitized in storage and transit, though? |
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//wine concentrate = port.// Actually, Port is made by
adding wine distillate (ie, brandy) to wine, rather than by
concentrating in this sense. |
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If wine were made into a concentrate (removing only water and nothing else), instead of a distillate, it would probably have a stronger flavor. |
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Whether wine concentrate would be tasty undiluted, I don't know... but it would certainly be easier to transport. |
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