AU2010100800B9 - Recovering water - Google Patents

Description

P/00/01 I Regulation 3.2 AUSTRALIA Patents Act 1990 COMPLETE SPECIFICATION INNOVATION PATENT Invention Title: Recovering water The following statement is a full description of this invention, including the best method of performing it known to us: 2 Recovering water Field of the invention The invention relates to the recovery of water from fruit and/or vegetable juice. In particular, the invention relates to the recovery of water from juice extracted from fruit 5 and/or vegetables, and especially from the waste stream formed during concentration of extracted juice. Background of the invention Fruit juices contain about 85 wt%, or more, water, with the remaining composed of volatile organic compounds, organic acids, aroma, flavour, sugars and fibre, as well as 10 many other constituents in trace quantities. The extraction of juice from fruit or vegetable is a common industrial activity. The extracted juice is typically concentrated to form a concentrated juice using one or more of several commercial processes, some more efficient than others. The process of concentrating the extracted juice to form a concentrated juice also forms 15 a concentrator waste stream. The composition of this concentrator waste stream varies and is contingent on the efficiency of the concentration process, and may have the characteristic smell and/or taste of the fruit or vegetable from which it originated. That is, a less than 100% efficient concentration process (where all non-water constituents are desirably retained with the concentrated juice) results in a concentrator waste stream 20 that is predominantly water but which also contains some source fruit or vegetable constituents. Typical carry over constituents include aroma and other volatiles, organic acids, and sugars; the exact composition contingent on the separation process used. In practice, 100% efficiency of the concentration process is not achieved. Due to the organic contaminants, this concentrator waste stream is susceptible to 25 fouling due to oxidation and microbial contamination. Thus, if later use of the concentrator waste stream is desired it is necessary to add preservatives. For instance, the concentrator waste stream may be used in the wine industry if preserved through 3 acidification and sulphur dioxide addition, but even this only offers a short term storage solution. Most typically, the concentrator waste stream is discarded as waste water. W094/19967 relates to the use of the concentrator waste stream as potable water. In this document it is stated that it is desirable to provide a process for providing pure 5 water which can be distributed to the consumer. However, the only such process referred to in the document is a particular process for concentrating extracted juice, namely a four stage evaporation system, and the process for providing pure water is merely the condensation of steam from this evaporation system. Pasteurisation, micro filtration, and/or carbonation are optional post-processing steps. 10 It is desirable to provide a process for recovering potable storable water from a concentrator waste stream formed in a process of concentrating an extracted juice, particularly in instances where the concentrator waste stream is not already potable storable water upon formation. Summary of the invention 15 In one aspect of the invention there is provided a method of recovering palatable potable storable water from a process for concentrating an extracted juice, the method including the steps of: - providing a concentrator waste stream from a concentrator for concentrating extracted juice, the concentrator waste stream being unpalatable, non-potable 20 and/or unsuitable for storage; and - purifying the concentrator waste stream to provide palatable potable storable water including the step of passing the concentrator waste stream through activated carbon. The steps of purifying the concentrator waste stream preferably further includes the step 25 of filtering the waste if particulate material greater than 0.1p is present in the waste stream. The purification may further include the steps of subjecting the waste stream to 4 reverse osmosis particularly if molecules larger than 100 daltons are present and contacting the resulting waste stream with activated carbon. The activated carbon may be biological or organic activated carbon. In the preferred embodiment, the steps of filtration, reverse osmosis and contact with activated carbon are carried out sequentially 5 if the properties of the waste stream warrant such treatment. For example if no particulate material greater than 0.1 p exist then a filtration step is not required. However in the majority if not all cases it will be required. Similarly a reverse osmosis step will not be required if the waste stream does not contain molecules greater than 100 daltons. Other optional steps may also be included such as ozone treatment. 10 In another aspect of the invention there is provided palatable potable storable water produced using the method of the above aspect. In another aspect of the invention there is provided bottled water including the palatable potable storable water of the above aspects. The concentrator waste stream typically contains fruit or vegetable carry over from the 15 extracted juice and is thus referred to by industry as low sugar juice (LSJ). In the context of this invention, LSJ is concentrator waste which is water which is non-potable and/or non-palatable and is unfit for storage. That is, the concentrator waste stream contains some of the components of the original juice, including sugar. Other components of the concentrator waste stream include volatiles (eg low molecular weight 20 aroma constituents) and other organics (eg malic acid, lactic acid, other organic acids, tannins, phenolics sugars, protein etc). These carried over constituents can be considered 'contaminants' in the present context as they either render the concentrator waste stream non-potable and/or non-storable, and/or affect the taste and aroma of the concentrator waste stream such that a 25 consumer would not consider the concentrator waste stream palatable. The concentrator waste stream typically has: Aroma / odour constituents that exceed odour #3A; 5 . Apparent colour more than about 15 units; . About 0.05 to 0.15 *Bx sugar. . Taste unacceptable as water; . About 300 to 800 ppm total dissolved solids (TDS); 5 * About 400 to 2350 ppm total organic carbon (TOC); and . Turbidity about 1.1 NTU. The presence of one or more of the above constituents, at certain threshold quantities is dependent on the presence or absence of other constituents, can render the colour, aroma and/or taste profile of the concentrator waste stream non-potable and/or non 10 storable, and/or un-palatable in that it would not be acceptable to a consumable. Thus, in some circumstances an otherwise potable concentrator waste stream may remain un palatable due to taste or aroma contaminants. Likewise, certain of the above constituents may be biologically and/or chemically degradable and hence the concentrator waste stream would not be storable. 15 Odour, taste and colour are the primary criteria consumers use to judge the quality and acceptability of drinking water. Taste and odour in drinking water can be naturally occurring, or the result of chemical contamination of water supplies. The present invention is different to most prior art in that the water is sourced from within a fruit and/or vegetable, rather than from a spring or groundwater source. In this instance, 20 taste and odour are primarily the result of compounds naturally occurring in the fruit and/or vegetable. However, presence of pesticides used during the growing of the fruit and/or vegetable may be monitored in the final product. While taste and odour are subjective measures, there are internationally recognised ways to grade liquids qualitatively. A small panel (5 to 8 people) can be trained to 6 identify specific odours and tastes associated with common contaminants. These panels are useful for assessing complaints by consumers, identifying the source of a contaminant, and for the initial assessment of a new or improved purification process. The Flavour Profile Measurement method (Krasner et al 1985, Bartels et al 1987, 5 Mallevaille et al 1987) is widely recognised as the appropriate procedure for use with small trained panels when assessing drinking water. It provides information on both the strength and characteristics of the odour and taste of the water. Large panels (over 100 people), generally consisting of consumers, can be used as final assessors of water from a new or improved process, or to check that a contaminant 10 causing complaint has been removed or reduced to a concentration that renders water acceptable for drinking. The Flavour Rating Assessment method (Zoetman et al 1984, APHA Method 2160C 1992) uses a simple rating scale for acceptance of water. Additionally, odour constituents are identifiable at 200-400 nm via spectrophotometry. 15 Colour can either refer to 'true colour', the colour after turbidity has been reduced to sufficient levels, or 'apparent colour', what one actually sees. In natural waters, as in the present invention, colour is due mainly to the presence of dissolved organic matter. In the present invention, colour might result from the presence of anthocyanins present in fruit or vegetables or equipment process contamination. 20 Colour can be measured spectrophotometrically or using a visual comparator. In both cases, the standard unit of measurement is the hazen unit (HU). True colour is often quoted as True Colour Units, or TCU; however, the numerical values are identical. Hazen units are defined in terms of a platinum-cobalt standard (APHA Method 2120B 1992). This standard was developed for the analysis of colour in natural waters with a 25 yellow-brown appearance, and is not applicable to waters with different colours. It is advisable to record the pH with the colour measurement, as the colour of natural surface waters increases with pH. Colour values obtained using a spectrophotometer are dependent on the wavelength used for the measurement. There is no standard 7 wavelength used in Australia, but values ranging from 395 nm to 520 nm are generally used. The British Standard uses 436 nm (BSI Method BS6068 1986). As a guide, tea has a colour of about 2500 HU. A true colour of 15 HU can be detected in a glass of water, but few people can detect a true colour level of 3 HU and a true 5 colour of up to 25 HU would probably be accepted by most people provided the turbidity was low. If both true colour and turbidity were at values of true colour of 15 HU and turbidity of 5 NTU (see below for discussion of NTU), the apparent colour could be 20 HU, which is considered acceptable. Sugar is present in the concentrator waste stream of the present invention, particularly 10 for extracted juice from fruits. Sugar would not normally be present in most prior art related to treatment of waters which are sourced from a spring or groundwater source. Degrees Brix (symbol *Bx) is a measurement of the fraction of sugar per hundred parts aqueous solution, by mass. It is measured via specific gravity or with a refractometer. For example, a 25 *Bx solution is 25 wt% sugar, or 1 part sugar to 3 parts water. For 15 juices extracted from fruits, the concentrator waste stream may contain about 0.05 to 0.15 "Bx sugar. For juices extracted from vegetables, the concentrator waste stream may contain about 0.05 to 0.15 *Bx sugar. Typically, the concentrator waste stream from fruit juice contains more sugar than from vegetable juice. Total dissolved solids (TDS) in non-mineral fortified processed concentrator waste 20 stream the levels can range, in some instances, from about 9 ppm to 30 ppm. Total organic carbon (TOC) may contain an amount in the range of between 400 to 2350 ppm. Turbidity is caused by the presence in the water of fine suspended matter and can result in a water sample having a 'cloudy' appearance. Turbidity is a measurement of 25 the light scattering property of water, and the degree of scattering is dependent on the amount, size and composition of the suspended matter. The present invention is different to most prior art in that the water is sourced from within a fruit and/or 8 vegetable, rather than from a spring or groundwater source where turbidity would result from clay, silt, colloidal particles, plankton and/or other microscopic organisms. In the present invention, turbidity might result from fruit or vegetable solids carried over avoiding separation or microbial or particulate matter. 5 The nephelometric turbidimeter is the preferred method for turbidity measurement. Results are expressed in nephelometric turbidity units (NTU) and are calibrated. As a guide, water with a turbidity of 5 NTU would appear slightly cloudy in a glass. It would not be possible to see through the glass if the turbidity was over 60 NTU. 'Crystal' clear water usually has a turbidity of less than 1 NTU. 10 The concentrator waste stream is a liquid stream that does not have a similar colour, taste and/or aroma profile to drinking water, as would be determined by a qualified tasting panel (as discussed further below) and/or appropriate measurement methods (as discussed above). Guidelines / regulations exist in each country that define potable water. In addition to 15 these guidelines / regulations, there is also a human element that determines what taste and aroma profile is palatable. Sometimes, the guidelines / regulations include this human element, requiring potable water to also meet certain aesthetic criteria. Further, bottled water may be subjected to stricter controls than simple drinking water supplied to a consumer from a domestic tap. The 1984 WHO Guidelines require that water not 20 be objectionable to most consumers. The 1993 WHO Guidelines require that taste and odour be acceptable to avoid consumer complaints. In Australia, for example, standard drinking water must be in accordance with the Australian Drinking Water Guidelines while bottled water is regulated under the stricter Standard 2.6.2 of the Food Standards of Australia New Zealand. In the Australian 25 Drinking Water Guidelines In Standard 2.6.2, water presented in packaged form currently must not include more than amount identified below for each of the substances: 9 Arsenic 0.05 mg/L, Barium 1.0 mg/L, Borate 30 (calculated as H3B03 ) mg/L, Cadmium 0.01 mg/L, Chromium VI 0.05 mg/L, Copper 1.0 mg/L, Cyanide 0.01 (calculated as CN-) mg/L, Fluoride (naturally occurring) 2.0 (calculated as F.) mg/L, Lead 0.05 mg/L, Manganese 2.0 mg/L, Mercury 0.001 mg/L, Nitrate 45 5 (calculated as N03-) mg/L, Nitrite 0.005 (calculated as N02-) mg/L, Organic matter 3.0 (KMnO3 digested as 02) mg/L, Selenium 0.01 mg/L, Sulphide 0.05 (calculated as H2S) mg/L, or Zinc 5.0 mg/L. The palatable potable storable water of the present invention typically has: . Aroma / odour constituents of less than odour #3A; 10 - Apparent colour less than about 15 units; . Less than about 0.1 *Bx sugar. . Taste acceptable and comparable to local potable drinking water - Less than about 50ppm total dissolved solids (TDS); . Less than about 600 ppm total organic carbon (TOC); and 15 . Turbidity less than about 0.5, preferably less than about 0.5 NTU. In the present invention, the main criteria by which the concentrator waste stream fails to be the potable, or acceptable as water, is its taste and aroma. It is not necessary that there be no taste, and/or no aroma, but to be potable the taste and aroma should be aesthetically pleasing to most consumers. 20 The step of purifying the concentrator waste stream to provide palatable potable storable water involves ensuring turbidity / colour, taste and aroma are suitable for the water to qualify as palatable potable storable water (as discussed above).

10 Turbidity is essentially the presence of particulates in the concentrator waste stream, and thus can be controlled through the use of filtration. This can be achieved either by, for instance, multimedia filtration, micro-filtration and/or ultra-filtration. Diatomaceous earth is preferably avoided due to the release of alumina-silicates into the concentrator 5 waste stream that subsequently become visible in the final palatable potable storable water. Cross flow filtration to remove microorganisms, and particulate matter including alumina-silicate particles, may be used. Non-volatile organic compounds, predominantly, contribute to the taste profile of the concentrator waste stream. Reverse osmosis through a tight membrane (100 daltons), 10 reduces the components in LSJ that contribute in taste. These components include, sugar, non-volatile organic acids, tannins, phenoics and others. The reverse osmosis unit suitable is one with low molecular weight cut off membranes (eg 90 daltons), such as those used for sea water purification or nano-filtration, which will allow only constituents such as malic acid lactic acid, ethyl acetate, acetic acid, ethanol, 15 acetaldehyde, CO 2 and water to pass through the membrane, whilst separating out, for instance, tartaric acid, volatile phenols, tannins, proteins, sugars and flavanoids. Volatile organic compounds contribute to the aroma profile of the concentrator waste stream. Such volatile organics are usually compounds such as ethyl acetate, acetic acid, ethanol, and acetaldehyde etc.. The remaining constituents in LSJ that contribute 20 to aroma i.e. low molecular weight volatile organic components are readily removed by activated carbon, either powdered or granular activated carbon. The preferred method of carbon treatment of the LSJ is the use of biologically activated carbon (BAC). This BAC has a microbial population that consumes and survives on the organic constituents that bind to the activated carbon, effectively regenerating the filtration media as it is 25 used. To make the organic constituents more easily biodegradable, the LSJ is treated with ozone prior to BAC filtration. The liquid passing completely through the BAC is devoid of the source juice taste and aroma and can not be deciphered from most bottled drinking waters. The leakage of microbial activity from the BAC into the final water fraction can be destroyed by UV light 30 or removed by 0.22 micron filtration.

11 In one embodiment, where the turbidity is less than about 0.5 NTU, but where other contaminants render the water not palatable, potable and/or storable, the step of purifying the concentrator waste stream to provide potable storable water may involve only reverse osmosis and activated carbon. 5 In one embodiment, where the level of sugar is less than about 0.13 *Bx, but where other contaminants render the water not palatable, potable and/or storable, the step of purifying the concentrator waste stream to provide potable storable water may involve only nano-filtration and activated carbon. In another embodiment, the step of purifying the concentrator waste stream to provide 10 potable storable water may involve only filtration, reverse osmosis or nano-filtration, and activated carbon. In some embodiments, freezing the concentrator waste stream can be employed to purify the water. In some embodiments, ozone treatment prior to use of activated carbon is preferred to 15 assist with removal of aroma producing components of the concentrator waste stream. In particular, ozone treatment may enhance the efficiency of aroma removal by the carbon by converting them to a more biodegradable form. In some embodiments, ion exchange treatment prior to reverse osmosis is preferred to assist with removal of organic compounds and adjustment of the pH. Electro 20 deionisation ion exchange can be used to remove charged particles if required. Preferably, a cationic ion exchange resin is first used and is followed by an anionic ion exchange resin. One or more of the following further processes can be carried out to maintain aseptic / sterile conditions, including: Chlorine dosing, UV sterilisation, Ozone sterilisation, and 25 Ultra filtration. Filtration can be done either before and/or after the other treatment processes, or indeed be one of the other treatment process (ie to control both particulate matter and bacteria in one step). UV sterilisation could be used to help 12 prevent fouling of the reverse osmosis and/or nano-filtration membranes by microorganisms. The palatable potable storable water produced by the present invention may be stored before bottling, preferably in stainless steel tanks and sterility maintained with UV 5 radiation lamps, ozone and/or filtration. The palatable potable storable water produced by the present invention may be used (a) pure, still without further additions, (b) mineral fortified, carbonated or still, (c) aromatised and/or flavoured for market acceptance, or (d) with vitamins/herbal extracts and other plant derived additions. 10 Prior to bottling, the palatable potable storable water may again be filtered through activated carbon. In all situations, treatment with activated carbon to remove aroma components is necessary. It is also preferable that treatment with reverse osmosis to remove odour components also be conducted. Then, it is preferable that reverse osmosis be 15 conducted prior to activated carbon treatment to reduce saturation of the activated carbon. Alternatively or additionally, a filtration step prior can be included to reduce fouling of the activated carbon. In more preferred embodiments, a filtration step is included, as well as the reverse osmosis step, to remove larger contaminants. Pre-filtration, between 0.1 and 0.22 20 micron in size is preferred to remove particulates such colloidal particles and microbes respectively. This reduces the risk of the reverse osmosis (RO) membrane from blocking and fouling. It is preferable that the filtration be conducted before the other steps in order to reduce fouling in those steps. In the most preferred embodiment, the concentrator waste stream is processed with the 25 following steps in the following order, to: 13 . Reduce turbidity, using filtration. Reducing turbidity, if turbidity is originally greater than 0.5 NTU as determined by nephelometric turbid meter, is preferable; . Reduce the concentration of non-volatile organic compounds that contribute to taste, eg sugar, tannins, phenolics and organic acids, using Reverse Osmosis. 5 and * Reduce volatile low molecular weight constituents that contribute to aroma using selected activated carbon. The above processes can be optimized for each batch or variety of LSJ so that the final LSJ will have specifications as required, eg close to that of local potable water. Finally, 10 the treated LSJ can be assessed for aroma and taste acceptance. Reducing sugar to less than 0.1 brix, which can be achieved by either GAC or RO or a combination of both is preferred. If the sugar contamination is significantly higher, RO would be the choice of initial treatment in order not to saturate the GAC. Preferably, TOC is reduced to below 1000mg/L by either GAC or RO or a combination 15 of both. The liquid fraction that remains after fruit or vegetable juices have been concentrated commercially is referred to as LSJ (low sugar juice). The processes that produce concentrate and hence LSJ are several including evaporation, filtration (Reverse Osmosis) and freeze concentration. When this LSJ has either taste or aroma that differs 20 from neutral water, the following process is carried out as below and as per Figure 3: 1. Pre-filtration, between 0.1 and 0.22 micron in size is required to remove particulates such colloidal particles and microbes respectively. This reduces the risk of the reverse osmosis (RO) membrane from blocking and fouling.

14 2. Reverse osmosis (RO) through a tight membrane (90daltons), reduces the components in LSJ that contribute in taste. These components include, sugar, non-volatile organic acids, tannins, phenoics and others. 3. The remaining constituents in LSJ that contribute to aroma i.e. low molecular 5 weight volatile organic components are readily removed by activated carbon, either powdered or granular activated carbon (GAC). The preferred method of carbon treatment of the LSJ is the use of biologically activated carbon (BAC). This BAC has a microbial population that consumes and survives on the organic constituents that bind to the activated carbon, effectively regenerating the 10 filtration media as it is used. To make the organic constituents more easily biodegradable, the LSJ is treated with ozone prior to BAC filtration. 4. The liquid passing completely through the BAC is devoid of the source juice taste and aroma and can not be deciphered from most bottled drinking waters. The leakage of microbial activity from the BAC into the final water fraction can be 15 destroyed by UV light or removed by 0.22 micron filtration. 5. The water is suitable for bottling and human consumption. The step of concentrating the extracted juice aims to remove water in order to reduce the volume of the fruit constituents. The step may be conducted using any commercially available concentrator or concentration process. For instance, evaporation, reverse 20 osmosis, and/or freezing of the water component may be used. Concentrators that are designed to keep separate the LSJ and any external water, and which usually apply steam for heating, are preferred i.e. for instance, the Centritherm@. The extracted juice may be provided as juice previously extracted from fruit(s) and/or vegetable(s). That is, the extracted juice may be supplied from a commercial source. 25 Alternatively, the juice may be extracted as part of the present invention. The juice may be extracted using any means known in the art. For instance, fruit and/or vegetables may be crushed to release or expose their internal constituents. The juice may be from any fruit and/or vegetable type.

15 Brief description of the drawings Figure 1 Spectrophotometric analysis of the effect of treatments of Example 2 within the 200 nm to 320nm wavelength range. Figure 2 Spectrophotometric analysis of the effect of treatments of Example 2 within the 5 200nm to 450 nm wavelength range. Figure 3 shows a block flow diagram of a preferred LSJ treatment, including sourcing of the LSJ from an extracted juice concentrator. Detailed description of the embodiments Examples 10 Example 1 - Recovering palatable potable storable water from grape-derived LSJ Table 1: Change in composition of raw grape LSJ following processing with reverse osmosis and activated carbon. Final composition is treated LSJ fortified with mineral formula and carbonation. Constituent Abbreviation Units Raw LSJ Treated Final SLSJ composition TDS Mg/litre 375 27.0 993 Hardness CaCO3 Mg/litre 2 16 pH 2.9 6.1 5.6 Bicarbonate Mg/litre 0.0 311 Calcium Ca Mg/litre 0.3 5 170 Chloride Cl- Mg/litre 10.0 0 187 Magnesium Mg Mg/litre 0.2 0.9 60 Manganese Mn Mg/litre 0.0 0.02 Potassium K Mg/litre 56.2 3 Sodium Na Mg/litre 3.2 1.9 34 Sulphate S04 Mg/litre 80.6 <5 375 TOC Mg/litre 600 230 230 Fluoride F Mg/litre 9 0.49 Iron Fe Mg/litre 0.1 0.16 Nitrate N03 Mg/litre 0.0 0.02 Selenium Se Mg/litre 0.1 Silver Ag Mg/litre 0.0 16 Zinc Zn Mg/litre 0.0 The Heterotrophic plate count (most probable number (MPN)/100ml) was 2. Total coliforms (MPN/100ml) was 0. E-coli (MPN/100ml) was 0. The above represents only one example of the process that can convert raw LSJ into a 5 desirable carbonated water drink that has higher sodium levels. Sodium levels are related to the hydration properties of the water, the higher the sodium, the quicker the rate of hydration. In this simple example raw LSJ has been made into stable water suitable for human consumption but in addition, the taste has been enhanced further as was the functionality by fortification with minerals. 10 Example 2 - Assessing properties Objective analysis of the quality of LSJ and the type of treatment required to optimise it's composition to a level of acceptance for storage, potability and/or palatability can be achieved using spectrophotometer analysis. The example here demonstrates how raw grape-derived LSJ produced by the process of evaporation of grape juice can be 15 assessed, and the appropriate treatment determined. In the following example, several constituents were determined for the following treatments and reference samples: 1. Purified laboratory water. 2. Raw grape LSJ without further treatment 20 3. Raw grape LSJ treated with granular activated carbon (GAC). 4. Raw grape LSJ treated by reverse osmosis then GAC. 5. Potable Australian tap water.

17 Table 2 below, follows the constituent levels of grape derived raw LSJ and the effect of the different processing steps. It offers a comparison between all these treatments and laboratory purified water and potable tap water. The results showed that activated carbon treatment affected favourably the aroma and taste of the raw LSJ as well as 5 reducing the brix (although to a lesser amount). The presence of sugar in the LSJ is a substrate for further fermentation and oxidation and the reason for the LSJ instability during storage. Alcohol production or even acetaldehyde products from sugar can also affect the taste and aroma of the LSJ. Therefore, reducing brix to as low as possible is important if storage of the treated LSJ 10 is required outside a bottle (eg in stainless steel tanks) that has exposure to oxygen. Treatment 4, which combines both RO and GAC reduces the level of sugar in the LSJ the most, and in this example, a level of 0.05 brix in the LSJ did not affect the taste or aroma of the LSJ even after 1 year of storage in an air exposed stainless steel tank. Treatment 3, using only GAC, also reduces the brix content of the raw LSJ and removes 15 the unpleasant taste and aroma profile of the raw LSJ. With this evidence, if the LSJ produced is less than 0.13 brix, the only treatment that will be required would be activated carbon treatment. If the brix exceeds this 0.13 brix level, it may be necessary to carry out both RO and GAC treatment to stabilise the LSJ for long term storage. 20 Table 2 Constituents 1 2 3 4 5 Colour(A420+A520), 0 0.01 0 0 0 1cm path length Brix (refract meter) 0 0.13 0.09 0.05 0 Turbidity 0 1.07 0.282 (Nephelometry) Malic acid (mg/L)- 0 Not detected Not detected Not detected Not detected Enzymatic pH 5.91 8.87 TA (end point 8.2)- 0.02 0 g/L 18 Aroma-panel neutral unpleasant neutral neutral neutral Taste acceptable unacceptable acceptable acceptable acceptable The effect of processing on total dissolved solids (TDS) and total organic carbon (TOC) were determined and are shown in Table 3 below. TDS and TOC were reduced by both RO and by GAC. The aroma and taste profile of the raw LSJ was borderline after GAC 5 treatment alone but totally acceptable after both RO and GAC treatments combined. From such work, it would be necessary to use both RO and GAC treatment in combination when the TOC is above 1000mg/L in the raw LSJ. Table 3 Treatment TDS (mg/L) TOC (mg/L) Tastelaroma 2 115 2333 unacceptable 3 75 1438 borderline 4 9 474 acceptable 5 10 35 acceptable 10 Spectrophotometric analysis of the effect of each of the above treatments was determined within the 200 nm and 700 nm wavelength range. This spectral range allows for 'the detection of colour or pigmentation as well as the presence of organic constituents. The spectrophotometer was zeroed using ultra pure laboratory water and a quartz, 1cm path length, curette was used. 15 Figures 1 and 2 show the following: 1. Purified laboratory water, known for its total neutrality in both composition, aroma and taste is used as a spectral reference point in order to visually determine which applied process improves the neutrality of the LSJ. This water on the Y axis is closest to zero Abs.

19 2. Raw LSJ, in contrast is the line that shows greater than 1.0 Abs on the Y-axis (Figure 1) and above 0.1 Abs on the Y-axis (Figure 2). 3.The LSJ treated with RO and GAC combined is the second line from zero Abs on the Y-axis. 5 4.Potable Tap water (Australian) intercepts the Y-axis at the same point as 3 above. LSJ that has been treated with RO followed by GAC is the closest spectral profile to the purified laboratory water. This process produces a LSJ product that is similar to potable tap water. The LSJ treated with just GAC was not as good in quality but acceptable for 10 consumption. Such spectral analysis in the laboratory can be used to determine the treatment process the raw LSJ requires in order to achieve similar spectral properties as potable water that is used in any part of the world. Analysis of the above continuous spectra reveals that relative to purified laboratory 15 water, raw grape LSJ has several peaks. The first peak has been identified at 275nm and ends at 254nm. The second peak continues and can be seen at it's highest at 200nm wavelength. Using this characteristic of raw grape LSJ that has been extracted from grapes by evaporation, the effectiveness of the treatment protocols can be easily quantified by measuring and comparing the absorbance of the treated and reference 20 waters at the above wavelengths. This is shown in Table 4 below. Table 4 Sample/process A275nm A254nm A200nm A420nm Purified Lab water 0 0 0.0001 0.0001 Raw LSJ 0.09 0.078 2.7312 0.0069 No-treatment LSJ + GAC 0.001 0.0006 0.233 0.0004 20 LSJ + RO+GAC 0.0023. 0.0035 0.0974 0.0009 Potable Tap water 0.0024 0.0052 0.0792 0.0005 It appears that the above wavelength can be used rather than a scan to optimise the raw LSJ treatment program in order to obtain absorbance values similar to the local potable water. 5 Having achieved these specifications by the optimum treatment process, it is necessary to finally taste and asses that the aroma and taste profile is acceptable to those who taste it. This example illustrates a method of analysis of raw LSJ and to determine which process can be used. The skilled person would understand that the process could be 10 repeated for other sources of LSJ, and different wavelengths may need to be selected. It will be understood that the invention disclosed and defined in this specification extends to all alternative combinations of two or more of the individual features mentioned or evident from the text or drawings. All of these different combinations constitute various alternative aspects of the invention. 15

Claims (5)

1. A method of recovering palatable, potable and storable water from a process for concentrating an extracted juice, the method including the steps of: - providing a concentrator waste stream from a concentrator for concentrating extracted 5 juice, the concentrator waste stream being unpalatable, non-potable and unsuitable for storage and having components of the original juice and more than about 0.05 *Bx sugar; and - purifying the concentrator waste stream to provide palatable, potable and storable water, the purification including the steps of filtration and subjecting the concentrator 0 waste stream to reverse osmosis prior to an activated carbon treatment.

2. The method of recovering palatable, potable and storable water of claim 1, wherein the filtering step is conducted before the reverse osmosis step.

3. The method of recovering palatable, potable and storable water of claims 1 or 2, wherein the step of purifying the concentrator waste stream further includes the step of 5 passing the concentrator waste stream through an ion exchange resin.

4. The method of recovering palatable, potable and storable water according to any one of the preceding claims wherein the activated carbon is biological or organic activated carbon.

5. The method of recovering palatable, potable and storable water according to claim 4 20 wherein the steps of filtration, reverse osmosis and contact with activated carbon are carried out sequentially.