Forward Osmosis

Terefe, Netsanet Shiferaw; Janakievski, Filip; Glagovskaia, O.; Silva, K. De; Horne, Malcolm; Stockmann, Regine

doi:10.1016/b978-0-08-100294-0.00007-9

Cited by 8 publications

(1 citation statement)

References 66 publications

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“…In the 1990s, membranes with improved selectivity combined with lower internal concentration polarization (which will diminish the effective osmotic driving force) in the membrane material became available. This has spurred a new interest in FO for achieving high levels of concentration for a variety of liquid foods and food ingredients, and the research area has been described in several reviews [Petrotos & Lazarides, 2001;Rastogi, 2016;Terefe et al 2016].…”

Section: Forward Osmosis For Up-concentrating Food Compoundsmentioning

confidence: 99%

Osmotic Driven Membrane Processes for Separation of Special Food Compounds

Bélafi–Bakó

Petrinić

Hélix‐Nielsen

et al. 2019

Separation of Functional Molecules in Food by Membrane Technology

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Among membrane separation processes [Crespo, 1994; Li, 2008; Field, 2017] osmotic driven techniques are considered as innovative potential industrial methods, although the principle of these procedures has been known for long. Their wide industrial application is, however, hindered by mainly technical difficulties (e.g. the lack of proper membrane materials). In this chapter two promising osmotic membrane processes are presented, where forward osmosis and membrane osmotic distillation were applied for up-concentration of a coconut milk solution and juices obtained from various colourful wild fruits, respectively.

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Section: Forward Osmosis For Up-concentrating Food Compoundsmentioning

confidence: 99%