Osmotic distillation and quality evaluation of sucrose, apple and orange juices in hollow fiber membrane contactor

Rehman, Waheed Ur; Zeb, Waheed; Muhammad, Atta; Ali, Wajid; Younas, Mohammad

doi:10.2298/ciceq150720035r

Cited by 11 publications

(11 citation statements)

References 40 publications

(51 reference statements)

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“…The performance of the OD membrane in terms of evaporation flux in the concentration of the pre-concentrated juice up to 60 °Brix is depicted in Figure 1 a: the initial evaporation flux, of about 1.11 kg/m 2 h, decreased gradually to reach a final value of 0.24 kg/m 2 h. Evaporation fluxes of the same order by using a Liqui-Cell Extra-Flow membrane contactor have also been reported in the concentration of clarified pomegranate juice [ 18 ], cranberry juice [ 19 ], roselle extract, apple, orange and grape juices [ 20 , 21 ]. The decrease in evaporation flux observed in the OD process can be attributed only in part to the dilution of the brine solution, which in turn leads to the decrease in the vapor pressure of the osmotic agent and, consequently, to a decrease in the driving force for water transport from the feed through the membrane.…”

Section: Resultsmentioning

confidence: 87%

Production of High-Quality Red Fruit Juices by Athermal Membrane Processes

Morelli

Conidi²,

Tundis³

et al. 2022

Molecules

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Membrane-based processes are increasingly used to clarify and concentrate thermo-sensitive fruit juices and plant extracts as alternatives to conventional processes. This work aimed to evaluate the quality of red fruit juices clarified and concentrated by an integrated membrane process with special regard to the preservation of valuable compounds. A red fruit juice obtained from a blend of pomegranate, cactus pear, and red orange juices of Sicilian origin was clarified by microfiltration (MF) and then pre-concentrated up to 33 °Brix by nanofiltration (NF). The pre-concentrated juice was finally concentrated by osmotic distillation (OD) up to 50 and 60 °Brix. Samples of clarified, pre-concentrated, and concentrated juice were analyzed for their physico-chemical composition and in terms of the antioxidant activity and inhibitory activity against α-amylase and lipase. The results clearly confirmed the assumption of a mild fruit juice processing method, allowing us to preserve the original nutritional and functional properties of the fresh juice. In particular, the OD retentate at 60 °Brix resulted the most active sample against pancreatic lipase and α-amylase inhibitory activity with IC50 values of 44.36 and 214.65 μg/mL, respectively.

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Section: Resultsmentioning

confidence: 87%

Production of High-Quality Red Fruit Juices by Athermal Membrane Processes

Morelli

Conidi²,

Tundis³

et al. 2022

Molecules

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“…The feed solution is passed through the lumen side of the HFMC module because the shell side is more prone to clogging at high concentrations [11,18]. Mass transfer coefficient at the feed side ( k f ) , as described by Eq.…”

Section: Feed Side Mass Transfer Coefficientmentioning

confidence: 99%

“…During this process, water evaporates at the pore entry of the membrane from the feed side and is transported through its pores either by Knudsen or molecular diffusion and then condenses at the permeate side. The transport gradient between the two sides occurs due to the difference in chemical potential caused by water activity, pressure, or temperature gradients [10][11][12]. Because the transfer of water occurs from the feed to the permeate side, the feed stream is concentrated.…”

Section: Introductionmentioning

confidence: 99%

Development of mass and heat transfer coupled model of hollow fiber membrane for salt recovery from brine via osmotic membrane distillation

et al. 2021

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Background In this research work, a coupled heat and mass transfer model was developed for salt recovery from concentrated brine water through an osmotic membrane distillation (OMD) process in a hollow fiber membrane contactor (HFMC).The model was built based on the resistance-in-series concept for water transport across the hydrophobic membrane. The model was adopted to incorporate the effects of polarization layers such as temperature and concentration polarization, as well as viscosity changes during concentration. Results The modeling equations were numerically simulated in MATLAB® and were successfully validated with experimental data from literature with a deviation within the range of 1–5%. The model was then applied to study the effects of key process parameters like feed concentrations, osmotic solution concentration, feed, and osmotic solution flow rates and feed temperature on the overall heat and mass transfer coefficient as well as on water transport flux to improve the process efficiency. The mass balance modeling was applied to calculate the membrane area based on the simulated mass transfer coefficient. Finally, a scale-up for the MD process for salt recovery on an industrial scale was proposed. Conclusions This study highlights the effect of key parameters for salt recovery from wastewater using the membrane distillation process. Further, the applicability of the OMD process for salt recovery on large scale was investigated. Sensitivity analysis was performed to identify the key parameters. From the results of this study, it is concluded that the OMD process can be promising in salt recovery from wastewater.

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“…OD has attracted considerable interest for the concentration of fruit juices since it allows to reach high levels of total soluble solids (up to 65-70 • Brix) operating at low temperature and pressure, thereby maintaining original organoleptic and sensorial characteristics of the raw material. The process has been implemented on both laboratory and pilot scale for several fruit juices including kiwifruit [115,116] pineapple [117][118][119], grape [120,121], passion fruit [111], noni [122], orange [123,124], apple [121,124], bergamot [125] and pomegranate juices [126,127]. In most of these applications the juice has been previously clarified due to the geometrical limitations of commercially available membranes and modules.…”

Section: Osmotic Distillationmentioning

confidence: 99%

Membrane-Based Operations in the Fruit Juice Processing Industry: A Review

2020

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The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact.

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Osmotic distillation and quality evaluation of sucrose, apple and orange juices in hollow fiber membrane contactor

Cited by 11 publications

References 40 publications

Production of High-Quality Red Fruit Juices by Athermal Membrane Processes

Production of High-Quality Red Fruit Juices by Athermal Membrane Processes

Development of mass and heat transfer coupled model of hollow fiber membrane for salt recovery from brine via osmotic membrane distillation

Membrane-Based Operations in the Fruit Juice Processing Industry: A Review

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