Pomegranate juice concentration using osmotic distillation with membrane contactor

Rehman, Waheed Ur; Muhammad, Atta; Khan, Qaisar; Younas, Mohammad; Rezakazemi, Mashallah

doi:10.1016/j.seppur.2019.05.055

Cited by 48 publications

(21 citation statements)

References 47 publications

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“…Pore blocking phenomena of PP hollow fiber membranes used to concentrate clarified pomegranate juice were identified by Rehman et al [127]. Authors found also that the hydrophobicity of PVDF membranes declined by 29% after juice concentration, as opposed to 6% with PTFE membranes, indicating that these membranes are much prone to wetting [129].…”

Section: Osmotic Distillationmentioning

confidence: 92%

“…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%

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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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Section: Osmotic Distillationmentioning

confidence: 92%

Section: Osmotic Distillationmentioning

confidence: 99%

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

2020

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“…A Liqui Cel ® 1.7 × 5.5 in. PP hollow fibre mini module (Membrana, Charlotte, NC, USA) was also used by Rehman et al [104] to concentrate pomegranate juice by using CaCl 2 6M as stripping solution. The juice, previously clarified with PP spun filter (pore size 5 µm), was concentrated up to 52.0 • Brix, reaching a maximum flux of 1.053 kg m −2 h −1 at a temperature of 25 • C. Feed and stripper flow were in laminar range, so the concentration polarization layer had a constant thickness creating an additional resistance to mass transfer which resulted in a flux decline during the OD process.…”

Section: Osmotic Distillationmentioning

confidence: 99%

“…Concentration of pomegranate juice by osmotic distillation. Clarified juice by UF CaCl 2 x2H 2 O, 65% w/w hollow fiber, PP (MD 020 CP 2N, Microdyn-Nadir, Wiesbaden, Germany) 1.1 [108] Clarified juice by UF CaCl 2 , 6 M hollow fiber, PP (Liqui Cel ® minimodule 1.7 × 5.5 in., Membrana, Charlotte, NC, USA) 0.62 [104] Clarified juice by PP spun filter) CaCl 2 x2H 2 O, 6 M flat-sheet, PTFE and PVDF (TS Filter, Hangzhou, China) 0.7 (PVDF); 1.5 (PTFE) [105] Clarified juice by UF and preconcentrated by plasma modified RO membranes…”

Section: Aroma Recoverymentioning

confidence: 99%

Section: Juice Concentrationmentioning

confidence: 99%

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Perspective of Membrane Technology in Pomegranate Juice Processing: A Review

Conidi

Drioli

Cassano

2020

Foods

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Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentration have significant influences on bioactive compounds and antioxidant activity of the juice. The growing consumers demand for high-quality pomegranate juice as well as the industrial interest for the production of functional foods, nutraceuticals, and cosmetics from its bioactive compounds have promoted the interest for minimal processing technologies. In this context, membrane-based operations represent an innovative approach to improve the overall quality of pomegranate juice production. This review focuses on the recent advances and developments related to the application of membrane technology in pomegranate juice processing. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.

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