Aroma recovery costs

By use of selective membranes, water can be removed by filtration from the juice in order to effect its concentration. Depending upon the molecular size of the compounds and the cut-off value of the membrane used, there is likely to be some loss of flavour components. These may be recovered from the permeate by distillation and returned to the juice concentrate. Concentration by these methods is less effective in terms of folding than other methods but can provide advantages in specific cases for example, capital costs associated with hyperfiltration are around 10-30% less than for evaporative systems with aroma recovery equipment. 

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