Sustainable dewatering of grapefruit juice through forward osmosis: Improving membrane performance, fouling control, and product quality

Kim, David Inhyuk; Gwak, Gimun; Zhan, Min; Hong, Seungkwan

doi:10.1016/j.memsci.2019.02.031

Cited by 68 publications

(35 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As shown in Figure 4d, protein fouling on MD membrane surface will reduce temperature difference and enhance temperature polarization, resulting lower permeate flux. Generally, MD membranes F I G U R E 4 Fouling behavior of FO and MD in concentrating liquid food: (a) AFM and SEM appearance of FO membrane at different DS concentration after whey dewater process (Seker et al, 2017); (b) SEM of skim milk and whey fouled MD membranes at different time (Angela Hausmann et al, 2013); (c) flux decline during grapefruit juice concentration process by FO (Kim, Gwak, Zhan, & Hong, 2019); and (d) flux decline during whey concentration process by MD (Hausmann, Sanciolo, Vasiljevic, Kulozik, & Duke, 2014) are porous and the foulants are easily accumulated inside MD membrane pores. Pore wetting in MD involves a complex series of physical and chemical interactions (Rezaei et al, 2018).…”

Section: Difference In Fouling Behavior Between Fo and MDmentioning

confidence: 99%

Emerging forward osmosis and membrane distillation for liquid food concentration: A review

Pei

Gao

Sarp

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food concentration advancement, membrane fouling, and economic assessment have been scant. This review aims to provide an up‐to‐date knowledge about liquid food concentration by FO and MD. First, we introduce the principle and applications of FO and MD in liquid food concentration, and highlight the effect of process on liquid food composition, membrane fouling mechanism, and strategies for fouling mitigation. Besides, economic assessment of FO and MD processes is reviewed. Moreover, the challenges as well as future prospects of FO and MD applied in liquid food concentration are proposed and discussed. Comparing with conventional membrane‐based or thermal‐based technologies, FO and MD show outstanding advantages in high concentration rate, good concentrate quality, low fouling propensity, and low cost. Future efforts for liquid food concentration by FO and MD include (1) development of novel FO draw solution (DS); (2) understanding the effects of liquid food complex compositions on membrane fouling in FO and MD concentration process; and (3) fabrication of novel membranes and innovation of membrane module and process configuration for liquid food processing.

show abstract

Section: Difference In Fouling Behavior Between Fo and MDmentioning

confidence: 99%

Emerging forward osmosis and membrane distillation for liquid food concentration: A review

Pei

Gao

Sarp

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The first attempt to use FO for liquid food was in 1966 but remained confidential [ 37 ]; only in the 90s with the development of dedicated FO membranes, more intense research was initiated [ 38 ]. A broad range of liquid food was concentrated using FO: grape, raspberry, orange, pineapple, kokum, grapefruit, jaboticaba, red radish, tomato, beetroot, coffee, sucrose [ 36 , 39 , 40 ]. Early studies demonstrated the proof of concept—orange and red raspberry juice were successfully concentrated with high acid and colour rejection (>99.9%).…”

Section: Applications Of Fo As Concentrating Processmentioning

confidence: 99%

“…The application of ultrasound proved to be beneficial to mitigate gel layer formation in the context of sweetlime juice, and rose extract anthocyanin colorant solution concentration and with minimal degradation of anthocyanin [ 52 ]. A recent study used a new generation of highly permeable thin-film composite (TFC) membranes for the concentration of grapefruit juice [ 39 ]. Such membrane allowed for significant improvement of permeation flux (>10 L·m −2 ·h −1 ), testifying to recent progress in FO membrane development.…”

Section: Applications Of Fo As Concentrating Processmentioning

confidence: 99%

Forward Osmosis as Concentration Process: Review of Opportunities and Challenges

et al. 2020

View full text Add to dashboard Cite

In the past few years, osmotic membrane systems, such as forward osmosis (FO), have gained popularity as “soft” concentration processes. FO has unique properties by combining high rejection rate and low fouling propensity and can be operated without significant pressure or temperature gradient, and therefore can be considered as a potential candidate for a broad range of concentration applications where current technologies still suffer from critical limitations. This review extensively compiles and critically assesses recent considerations of FO as a concentration process for applications, including food and beverages, organics value added compounds, water reuse and nutrients recovery, treatment of waste streams and brine management. Specific requirements for the concentration process regarding the evaluation of concentration factor, modules and design and process operation, draw selection and fouling aspects are also described. Encouraging potential is demonstrated to concentrate streams more than 20-fold with high rejection rate of most compounds and preservation of added value products. For applications dealing with highly concentrated or complex streams, FO still features lower propensity to fouling compared to other membranes technologies along with good versatility and robustness. However, further assessments on lab and pilot scales are expected to better define the achievable concentration factor, rejection and effective concentration of valuable compounds and to clearly demonstrate process limitations (such as fouling or clogging) when reaching high concentration rate. Another important consideration is the draw solution selection and its recovery that should be in line with application needs (i.e., food compatible draw for food and beverage applications, high osmotic pressure for brine management, etc.) and be economically competitive.

show abstract

“…The NF-like FO membrane has a relatively loose surface, resulting in high water flux and low rejection to monovalent ions (nearly transparent to NaCl) but good removal of small organic molecular (such as dyes, antibiotics, and pesticides) in wastewater treatment, dewatering of grapefruit juice, and concentration of biomedical, and so forth. [7][8][9][10] The textile printing and dyeing industry is always an important part of human development, but high-salinity dyeing wastewater has been identified as one of the most polluting wastewaters causing severe harm to all living beings. 11,12 The effective separation and purification of dye/salt mixture are of great significance for the recovery of valuable components and protecting the environment simultaneously.…”

Section: Introductionmentioning

confidence: 99%

“…Generally, most FO membranes are similar to RO membranes, which usually exhibit low water flux and high rejection against sodium chloride (NaCl). The NF‐like FO membrane has a relatively loose surface, resulting in high water flux and low rejection to monovalent ions (nearly transparent to NaCl) but good removal of small organic molecular (such as dyes, antibiotics, and pesticides) in wastewater treatment, dewatering of grapefruit juice, and concentration of biomedical, and so forth 7–10 . The textile printing and dyeing industry is always an important part of human development, but high‐salinity dyeing wastewater has been identified as one of the most polluting wastewaters causing severe harm to all living beings 11,12 .…”

Section: Introductionmentioning

confidence: 99%

Nanofiltration‐like forward osmosis membranes on in‐situ mussel‐modified polyvinylidene fluoride porous substrate for efficient salt/dye separation

Guo

et al. 2021

Journal of Polymer Science

View full text Add to dashboard Cite

Here, polyvinylidene fluoride (PVDF) membranes were fabricated via non‐solvent induced phase separation (NIPS) using dopamine (DA) and polyethyleneimine (PEI) as the hydrophilic additives, which has a loose surface and somewhat improved hydrophilicity. Then nanofiltration (NF)‐like thin‐film composite forward osmosis (TFC FO) membrane with a loose polyamide (PA) active layer on the blend membrane was synthesized via the interfacial polymerization. The as‐prepared NF‐like TFC FO membrane exhibited a high water flux (Jw) of 29.98 L m−2 h−1 and a much low specific salt flux (Js/Jw) of 0.018 g/L, when 0.6 M NaCl was used as draw solution (DS). It had a superior rejection of malachite green (99.6% ± 0.1%) and a low rejection of NaCl (27.4% ± 4.2%), when filtrated malachite green/NaCl mixture solution in active layer‐facing draw solution (AL‐FS) mode. The results provide new insights on the design and preparation of FO membranes of selective separation for dyes from salty water.

show abstract

Sustainable dewatering of grapefruit juice through forward osmosis: Improving membrane performance, fouling control, and product quality

Cited by 68 publications

References 33 publications

Emerging forward osmosis and membrane distillation for liquid food concentration: A review

Emerging forward osmosis and membrane distillation for liquid food concentration: A review

Forward Osmosis as Concentration Process: Review of Opportunities and Challenges

Nanofiltration‐like forward osmosis membranes on in‐situ mussel‐modified polyvinylidene fluoride porous substrate for efficient salt/dye separation

Contact Info

Product

Resources

About