Forward Osmosis: An Emerging Non-thermal Concentration Technology for Liquid Foods

Terefe, Netsanet Shiferaw; Janakievski, Filip; Glagovskaia, O.; Stockmann, Regine

doi:10.1016/b978-0-08-100596-5.21871-4

Cited by 2 publications

(3 citation statements)

References 31 publications

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“…Fructose showed minimal changes but was able to produce a relatively high flux on either level of set conditions which presents an advantage for an FO process operated at low osmotic pressures and flowrates. Although it must be noted that high concentrations of fructose would not be favorable since the viscosity of the DS would be increased which makes the solution more difficult to pump and would require more energy [39]. This may have been the cause of the slight drop of water flux drawn by fructose at 70 bar despite increasing flowrate.…”

Section: Effects Of Type Of Draw Solutionmentioning

confidence: 99%

“…Furthermore, it was also observed that high corn fructose syrup had no back diffusion and indicated no significant fouling [40]. Despite the viscosity, the main advantage of simple sugars is their low RSD and non-toxicity which is advantageous for FO applications in the food industry [39]. NaCl had a gradual increase in performance directly proportional to the flowrate and osmotic pressure showing a notable trend at 70 bar.…”

Section: Effects Of Type Of Draw Solutionmentioning

confidence: 99%

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Evaluation of Draw Solutions for Forward Osmosis Using a Sodium Alginate-Bacterial Cellulose Membrane for Water Recovery

Acyatan

Lim

Orbecido

et al. 2022

AEJ

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Forward osmosis (FO) is an emerging membrane technology that is comparable with existing industrial membrane separation processes. Several studies have shown the potential of bacterial cellulose-alginate (BCA) as membrane material for FO system. An ideal draw solution (DS) compatible with this material was investigated. The three solutions used in the study include NaCl, MgCl2, and fructose. A simulated dirty water was used as the feed solution (FS) and a BCA as the membrane. An optimization study was conducted using central composite design (CCD) with the aid of Design Expert 7.0.0. The optimization was based on a fitted linear model analyzed through ANOVA with the normalized water flux maximized. The optimal solution was determined to be fructose with operating conditions at an osmotic pressure of 70 bar and a flow rate of 300 mL/min. The normalized water flux given these optimal conditions is predicted to be 1.437 LMH∙mm with a desirability of 0.768.

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Section: Effects Of Type Of Draw Solutionmentioning

confidence: 99%

Section: Effects Of Type Of Draw Solutionmentioning

confidence: 99%

Evaluation of Draw Solutions for Forward Osmosis Using a Sodium Alginate-Bacterial Cellulose Membrane for Water Recovery

Acyatan

Lim

Orbecido

et al. 2022

AEJ

View full text Add to dashboard Cite

show abstract

“…Apart from the reduction of the microbial load, these non-thermal treatments are also used for the extraction of bioactives from plant and animal sources having nutraceutical food application for the intensified synthesis of the nutraceutical components, dehydration, for enhancing the physical and chemical properties of food constituents, etc. (29)(30)(31)(32)(33)(34)(35). In spite of the many advantages of these non-thermal technologies in the food sector, they are rarely used in food industries and remain at laboratory scale only.…”

Section: Introductionmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Forward Osmosis: An Emerging Non-thermal Concentration Technology for Liquid Foods

Cited by 2 publications

References 31 publications

Evaluation of Draw Solutions for Forward Osmosis Using a Sodium Alginate-Bacterial Cellulose Membrane for Water Recovery

Evaluation of Draw Solutions for Forward Osmosis Using a Sodium Alginate-Bacterial Cellulose Membrane for Water Recovery

Non-thermal Technologies for Food Processing

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