Concentration of cranberry juice by osmotic distillation process

Zambra, Carlos E.; Romero, Julio; Pino, Lisveth Flores del; Saavedra, Aldo; Sánchez, J.

doi:10.1016/j.jfoodeng.2014.07.009

Cited by 56 publications

(33 citation statements)

References 27 publications

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“…Hydrophobic membrane preparation and application have been a recent trend in membrane science to meet the demand of the hydrophobic membrane-based processes such as membrane distillation (MD) [1][2][3], membrane emulsification (ME) [4,5], supported liquid membrane (SLM) [6], osmotic distillation (OD) [7] and membrane crystallization (MCr) [8]. Most of the aforementioned processes are thermally-driven processes induced by the temperature difference, where the membranes functioned as a barrier and offered a liquid-vapor interface.…”

Section: Introductionmentioning

confidence: 99%

Preparation of PVDF-CTFE hydrophobic membranes for MD application: Effect of LiCl-based mixed additives

Zheng

Wei

et al. 2016

Journal of Membrane Science

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a b s t r a c tHydrophobic flat-sheet membranes were prepared by poly (vinylidene fluoride-co-chlorotrifluoroethylene) (PVDF-CTFE) via the non-solvent induced phase separation (NIPS) process for membrane distillation (MD) application. Different types of LiCl-based mixed additives were applied to investigate their effects on membrane properties and MD performance. The membranes were evaluated in terms of membrane morphology, pore size and distribution, porosity, surface roughness, hydrophobicity, as well as the direct contact membrane distillation (DCMD) performance. Clear evidences were obtained that the mixed additives altered the phase inversion process, which resulted in the variation in membrane morphology, structure, properties and performance. The mass ratio of PEG/LiCl ranging from 5:0 to 0:5 was comprehensively investigated to study the synergistic effects of two additives on PVDF-CTFE membranes. The membrane M5 (PEG:LiCl ¼1:1, total content 8 wt% ) showed optimal properties and MD performance for combining the structure of higher hydrophobicity and pore interconnectivity, small pore size and narrow pore size distribution. The addition of LiCl to PEG-containing solutions benefited the solid-liquid demixing process, which increased the hydrophobicity, porosity, pore interconnectivity, and MD performance of the resultant membranes. While added PEG to LiCl-containing solutions showed slightly influences. Furthermore, it was also found that PVP/LiCl and glycerol/LiCl were not suitable for hydrophobic membrane preparation as they strikingly reduced membrane hydrophobicity. While H 3 PO 4 and H 2 O were confirmed suitable to mix with LiCl for hydrophobic PVDF-CTFE membrane preparation.

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Section: Introductionmentioning

confidence: 99%

Preparation of PVDF-CTFE hydrophobic membranes for MD application: Effect of LiCl-based mixed additives

Zheng

Wei

et al. 2016

Journal of Membrane Science

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“…During the process, both sides of the porous membrane are in contact with two aqueous solutions characterized by different water activities, e.g., a sugar solution and a stripping solution. These differences in water activity are directly related to the driving force (Warczok et al 2004;Warczok et al 2007a;Jiao et al 2004;Koroknai et al 2008;Zambra et al 2015). As a stripping solution, organic solvents (e.g., polyglycerol and glycerol) or inorganic salts (e.g., CaCl 2 , NaCl, MgCl 2 , and MgSO 4 ) can be applied Warczok et al 2007a).…”

Section: Introductionmentioning

confidence: 99%

Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Kujawa

Guillén-Burrieza²,

Arafat³

et al. 2015

Food Bioprocess Technol

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Hydrophobic polymeric membranes (PP, PTFE, and PVDF) were efficiently applied in juice concentration by osmotic membrane distillation process at room temperature. The properties of applied membranes were characterized by the value of static contact angle, hysteresis of contact angle, surface free energy, roughness, mean flow pore size, maximum pore size or bubble point, and the pore size distribution before and after their utilization in osmotic membrane distillation (OMD). Furthermore, the mechanical strength of the membranes was evaluated using the Mullen burst technique and characterization of fouling behavior was done. The impact of stripping solutions, characterized by different water activities (NaCl and CaCl 2 ), type of membrane materials, and membrane morphology, on the transport properties in a dehydration process was evaluated. Apple and beet juices with a high level of antioxidants were chosen. The quality of juices has been assessed by determination of total polyphenols and antioxidant activity. In the dehydration process, the most efficient were 0.45-μm PTFE and 0.45-μm PVDF membranes (24 % improvement). No loss of polyphenol content or reduction of antioxidant activity was observed after the juice dehydration.

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“…During the OE process, mass transport can be divided into three stages (Figure 1a). The initial and final stages correspond to water transfer from the dilute solution through the evaporation interface, and vice versa from the condensing surface to the brine; and the intermediate stage corresponds to vapor movement through the porous material [8].…”

Section: Introductionmentioning

confidence: 99%

Computational simulation of concentration by osmotic evaporation of passion fruit juice (Passiflora edullis)

2017

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Simulación computacional de la concentración por evaporación osmótica del jugo de maracuyá (Passiflora edullis)Simulação computacional da concentração por evaporação osmótica do suco de maracujá (Passiflora edullis) AbstractThis study aimed at implementing a comprehensive strategy for the multiphysics simulation of the osmotic evaporation process applied in the concentration of passion fruit juice. The phenomena of mass and momentum transfer were analyzed in Comsol ® and Matlab ® , using a two-dimensional axial geometry as a simplification of the membrane module. Computer simulations were validated through comparisons with experimental data obtained from osmotic evaporation of passion fruit juice previously ultrafiltrated. The juice was concentrated to 52.25 ± 0.36 (°Brix) of soluble solids, reaching a final flux of 0.63 (kg/m 2 h) after 6 hours. The concentrate retained the organoleptic and physicochemical quality characteristics of the original juice when it was reconstituted in water. The models and simulations developed can be used to describe, analyze, and efficiently improve the osmotic evaporation process applied to the concentration of juices.Keywords: computational simulation; hydrophobic membrane; mass transfer; passion fruit. * Ph.D. Universidad de Antioquia (Medellín-Antioquia, Colombia). freddy.forero@udea.edu.co. ** Universidad del Valle (Cali-Valle, Colombia). adriana.pulido@correounivalle.edu.co. *** Corpoica (Espinal-Tolima, Colombia). kpedroza@corpoica.org.co. ResumenEl objetivo de este estudio fue aplicar una estrategia integral para la simulación multifísica del proceso de evaporación osmótica aplicada en la concentración del jugo de maracuyá. Los fenómenos de transferencia de masa y momento fueron implementados en Comsol ® y Matlab ® , usando una geometría axial en dos dimensiones como simplificación del módulo de membranas, y las simulaciones computacionales fueron validadas por comparación con datos experimentales obtenidos de la evaporación osmótica de jugo de maracuyá previamente ultrafiltrado. El jugo fue concentrado hasta 52.25 ± 0.36 (°Brix) de sólidos solubles, alcanzando un flux final de 0.63 (kg/m 2 h) después de 6 horas. El concentrado conservó las características de calidad organolépticas y fisicoquímicas del jugo original al ser reconstituido en agua. Se comprobó que los modelos y las simulaciones desarrollados pueden ser usados para describir, analizar y mejorar de forma más rápida y eficiente el proceso de evaporación osmótica aplicado a la concentración de jugos.Palabras clave: maracuyá; membrana hidrófoba; simulación computacional; transferencia de masa. ResumoO objetivo deste estudo foi aplicar uma estratégia integral para a simulação multifísica do processo de evaporação osmótica aplicada na concentração do suco de maracujá. Os fenômenos de transferência de massa e momento foram implementados em Comsol® e Matlab®, usando uma geometria axial em duas dimensões como simplificação do módulo de membranas, e as simulações computacionais foram validadas por comparação com dado...

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Concentration of cranberry juice by osmotic distillation process

Cited by 56 publications

References 27 publications

Preparation of PVDF-CTFE hydrophobic membranes for MD application: Effect of LiCl-based mixed additives

Preparation of PVDF-CTFE hydrophobic membranes for MD application: Effect of LiCl-based mixed additives

Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Computational simulation of concentration by osmotic evaporation of passion fruit juice (Passiflora edullis)

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