Abstract Simultaneous fruit juice concentration and preservation of the heat-sensitive sensorial and nutritional components is a challenging topic in food processing. Forward-osmosis (FO) membrane is one of the promising alternatives to concentrate juice at low temperature and pressure. There are a number of negative propensities in FO operation, inter alia, internal and external concentration polarization, organic fouling, and product contamination due to back salt diffusion from the draw solution. To address these issues, preparation methods have been developed to obtain highly hydrophilic membrane with low fouling tendency, concentration polarization, and solute diffusion. The desired membrane has been obtained by modifying active and support layers of the membrane. Draw solutions are also optimized recently with desirable characteristics such as low reverse salt permeation, easy to re-concentrate, favorable price, stable and minimal toxicity. This paper reviews mechanism and principle of FO membrane technology, recent advancement of the membrane (including membrane preparation and modification, and important parameters), as well as challenges and strategies for the future development of FO membranes in fruit juice concentration.

中文翻译：

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用于果汁浓缩的正渗透（FO）膜的进展

摘要 同时果汁浓缩和保存热敏感的感官和营养成分是食品加工中的一个具有挑战性的课题。正向渗透 (FO) 膜是在低温和低压下浓缩果汁的有前途的替代品之一。在 FO 操作中存在许多负面倾向，尤其是内部和外部浓差极化、有机结垢以及由于从汲取溶液中的反盐扩散引起的产品污染。为了解决这些问题，已经开发出制备方法来获得具有低污染倾向、浓度极化和溶质扩散的高亲水性膜。通过对膜的活性层和支撑层进行改性获得了所需的膜。汲取液最近也进行了优化，具有理想的特性，例如低反向盐渗透、易于重新浓缩、价格优惠、稳定且毒性最小。本文综述了FO膜技术的机理和原理，膜的最新进展（包括膜的制备和改性，以及重要参数），以及FO膜在果汁浓缩中未来发展的挑战和策略。