FORWARD OSMOSIS PRINCIPLE-BASED PREPARATION METHOD FOR DAIRY PRODUCTS

摘要

A forward osmosis principle-based preparation method for dairy products, concentrated dairy products prepared by means of said method, and a continuous forward osmosis membrane system. By controlling the osmotic pressure difference of a solution on two sides of a forward osmosis membrane, multi-fold concentration of a target solution is achieved. At the same time, as no heat source or strong external pressure is introduced, the main nutrient content and nutrient ratio of the target solution are maintained. Compared with the reverse osmosis membrane concentration method and the freeze concentration method, by using the forward osmosis membrane concentration technique, the concentration factor of dairy products can be increased while the unit energy consumption is reduced and the operating costs are saved. The continuous forward osmosis membrane system applied in the field of dairy product concentration realizes scale processing of dairy product concentration, ensuring that the microbial indexes, physicochemical indexes and nutritional indexes of concentrated dairy products can all meet the requirements of relevant standards.