The Dreamtime Concentrate Production Process is a membrane-based process designed primarily for the concentration of liquid foods such as fruit and vegetable juices (orange, grape, apple, strawberry, carrot and others), dairy products (milk, whey) and food extracts (tea, coffee). This process may also be used for the concentration of pharmaceutical products that lose potency when heated. Unlike conventional concentration processes namely multi-stage flash distillation (MSF), multiple effect distillation (MED), vapour compression distillation (VCD), freeze concentration (FC) and reverse osmosis (RO) the Dreamtime process has all of the following characteristics.
Concentration to higher levels (typically 70 °Brix) than achievable by other processes.
This facilitates cost savings with respect to storage and transport and provides microbial stability to sugar-containing solutions.
Elimination of heat degradation during concentration
Low process temperatures negate the formation of heat degradation products including those resulting in product discoloration.
Minimal loss of delicate aroma and flavour components
Retention of the delicate organic volatile components of fruit juices and extracts allow reconstitution to single-strength without loss of character.
The hydrophobicity of the membrane prevents the loss of all non-volatile solutes from solution.
The Dreamtime Concentration Process may also be used in conjunction with other membrane processes such as microfiltration, ultrafiltration, nanofiltration or reverse osmosis to effect any desired separation.