In the summary of invention, each important salient feature is explained as follows:
Instant coffee is one of the most popular drinks worldwide. In producing instant coffee powder, coffee extract, which is obtained from roasted and ground coffee beans by extraction, needs to be concentrated to a certain level prior to drying. Concentration of coffee extract is traditionally achieved by evaporation, which consumes a considerable energy. Meanwhile, high temperature exposure of coffee extract causes loss of volatile flavor compounds, resulting in the degradation of coffee quality.
In the normal osmosis process, the solvent naturally moves from an area of low solute concentration (high water potential), through a membrane, to an area of high solute concentration (low water potential). The driving force for the movement of the solvent is the reduction in the free energy of the system when the difference in solvent concentration on either side of a membrane is reduced, generating osmotic pressure due to the solvent moving into the more concentrated solution. Applying an external pressure to reverse the natural flow of pure solvent, thus, is reverse osmosis.
The predominant removal mechanism in membrane filtration is straining, or size exclusion, so the process can theoretically achieve perfect efficiency regardless of parameters such as the solution's pressure and concentration. Reverse osmosis also involves diffusion, making the process dependent on pressure, flow rate, and other conditions.
The -present innovation uses Nano composites coated membranes in reverse osmosis method to concentrate the coffee, tea, herbal or any decoction at room temperature. This is achieved through concentrate repetition in a reverse osmosis system.

4. Description
In industries like processed coffee, tea, turmeric, other types of herbal extracts and alkaloids, the raw material will be dissolved in water and boiled to extract out the required content in decoction form. In this process the material will be digested for long hours at higher temperature where the original properties like aroma, taste, medicinal properties of these input materials will be lost to larger extent. The proposed invention is meant for doing the concentration process around room temperature to retain the natural properties.
Background of invention
Coffee extraction is the process of dissolving soluble flavours from coffee grounds in water. Proper brewing of coffee requires using the quantity of coffee, ground precisely, extracted to the correct degree, controlled by the correct time and correct temperature.
Extraction yields depend primarily on temperature, brew time, and grind size, and in a complex way on method. Yield is inverse to grind size (smaller grinds have more surface area, so extract faster) and increases roughly linear with time, as the extraction proceeds. Thus for a given temperature and grind size, there is an ideal brew time, with larger grinds requiring longer brewing. French press features the largest grinds of conventional methods, hence the longest brewing, on the order of 3- 4 minutes, while filter coffee has smaller grinds and shorter brewing, and espresso has yet smaller grinds and shorter brewing, on the order of 20- 30 seconds.
Water temperature is crucial to the proper extraction of flavour from the ground coffee, as it affects the proportions in which soluble are extracted - one wishes to extract the desired flavours as much as possible, and the undesirable flavours as little as possible. If cooler, some of the soluble that make up the flavour will not be extracted. If the water is too hot, some undesirable, bitter, elements will be extracted, adversely affecting the taste. Another consideration is the difference between the temperature of the water and the temperature of the coffee slurry: for example, certain brewing methods (e.g., manual pour over) can result in losing a significant amount of heat to the atmosphere during the brewing process.
Inventor claims as follows
1. The invention is useful in extraction of coffee without losing the aroma and without any solvent traces at room temperature.
2. The invention is useful in extraction of tea without any solvent traces at room temperature.
3. The invention is useful in extraction of seeds without any solvent traces at room temperature.
4. The invention is useful in extraction of herbals without any solvent traces at room temperature.
5. The invention is useful in converting water as organic solvents at room temperature.
6. The invention is useful in extraction of any Nutraceuticals or plant extracts like food supplements food colours at room temperature.