Enhanced Cool Processing of Value Added Beverages

Osmotic distillation is an excellent method for highly concentrating thermally sensitive liquids at low temperatures. However, commercial success of this process has been limited due to lack of membrane stability during the processing of economically interesting liquids. We believe that our high flux, non-porous perfluoromembrane is an ideal candidate for OD in that it has high flux rates and will maintain stability by avoiding wet out and membrane fouling. We will use coffee to demonstrate the feasibility of a process that combines cold extraction with osmotic distillation to produce a coffee concentrate that has never seen high temperatures. We expect these cool concentrates to be superior in taste and convenience to conventionally brewed coffee. In so doing, we will introduce to the industry a novel food processing technique that enhances the value of beverage based food products.