Application of osmotic membrane distillation process in red grape juice concentration

Kujawski, Wojciech; Sobolewska, A.; Jarzynka, Karolina; Güell, Carme; Ferrando, Montserrat; Warczok, Justyna

doi:10.1016/j.jfoodeng.2013.01.033

Cited by 51 publications

(28 citation statements)

References 38 publications

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“…Kujawski, et al [83] applied OD for the dehydration of red grape juice of different concentrations (5-20 • Brix) at 35 • C using three PTFE membranes with different pore sizes (0.2, 0.45 and 1.2 µm) and calcium chloride CaCl 2 solution (50 wt %) as stripping solutions. The permeate fluxes of 5 • Brix red grape juice decreased from ≈8 to ≈4 kg/m 2 h during 550 min of operating time and the permeate fluxes of the membranes having smaller pore size (0.2 µm) were slightly higher due to less surface fouling and pore blockage.…”

Section: Fouling In Odmentioning

confidence: 99%

Fouling in Membrane Distillation, Osmotic Distillation and Osmotic Membrane Distillation

et al. 2017

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Various membrane separation processes are being used for seawater desalination and treatment of wastewaters in order to deal with the worldwide water shortage problem. Different types of membranes of distinct morphologies, structures and physico-chemical characteristics are employed. Among the considered membrane technologies, membrane distillation (MD), osmotic distillation (OD) and osmotic membrane distillation (OMD) use porous and hydrophobic membranes for production of distilled water and/or concentration of wastewaters for recovery and recycling of valuable compounds. However, the efficiency of these technologies is hampered by fouling phenomena. This refers to the accumulation of organic/inorganic deposits including biological matter on the membrane surface and/or in the membrane pores. Fouling in MD, OD and OMD differs from that observed in electric and pressure-driven membrane processes such electrodialysis (ED), membrane capacitive deionization (MCD), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), microfiltration (MF), etc. Other than pore blockage, fouling in MD, OD and OMD increases the risk of membrane pores wetting and reduces therefore the quantity and quality of the produced water or the concentration efficiency of the process. This review deals with the observed fouling phenomena in MD, OD and OMD. It highlights different detected fouling types (organic fouling, inorganic fouling and biofouling), fouling characterization techniques as well as various methods of fouling reduction including pretreatment, membrane modification, membrane cleaning and antiscalants application.

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Section: Fouling In Odmentioning

confidence: 99%

Fouling in Membrane Distillation, Osmotic Distillation and Osmotic Membrane Distillation

et al. 2017

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“…The benefits of these processes, e.g., lowtemperature conditions, no need for special chemicals, possibility of automation, and simple operation, make membrane separation a great substitute to traditional methods for treatment of liquid food (e.g., thermal pasteurization, highpressure homogenization, UV light sterilization) (Barbe et al 1998;El-Abbassi et al 2013;van Reis and Zydney 2007;Warczok et al 2007a;Warczok et al 2007b;Kujawski et al 2013). As far as this, in the food industry, only pressuredriven processes are extensively used.…”

Section: Introductionmentioning

confidence: 99%

“…As a consequence, membrane processes have to be linked with traditional thermal treatments, resulting in aggravation of aroma, color, and taste of the final product. As a result, outcome a method to process concentrated juices is a difficult task (Warczok et al 2004;Warczok et al 2007a;Warczok et al 2007b;Kujawski et al 2013). Membrane filtration methods like reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), microfiltration (MF), membrane distillation (MD), osmotic membrane distillation (OMD), pervaporation (PV), and, to a lesser extent, electrodialysis (ED) have been commonly used in the bioprocess and food industry (Daufin et al 2001;Ghosh 2002;van Reis and Zydney 2007;Li and Chen 2010;Claudio et al 2009;Onsekizoglu et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Kujawa

Guillén-Burrieza²,

Arafat³

et al. 2015

Food Bioprocess Technol

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Hydrophobic polymeric membranes (PP, PTFE, and PVDF) were efficiently applied in juice concentration by osmotic membrane distillation process at room temperature. The properties of applied membranes were characterized by the value of static contact angle, hysteresis of contact angle, surface free energy, roughness, mean flow pore size, maximum pore size or bubble point, and the pore size distribution before and after their utilization in osmotic membrane distillation (OMD). Furthermore, the mechanical strength of the membranes was evaluated using the Mullen burst technique and characterization of fouling behavior was done. The impact of stripping solutions, characterized by different water activities (NaCl and CaCl 2 ), type of membrane materials, and membrane morphology, on the transport properties in a dehydration process was evaluated. Apple and beet juices with a high level of antioxidants were chosen. The quality of juices has been assessed by determination of total polyphenols and antioxidant activity. In the dehydration process, the most efficient were 0.45-μm PTFE and 0.45-μm PVDF membranes (24 % improvement). No loss of polyphenol content or reduction of antioxidant activity was observed after the juice dehydration.

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“…Thermal evaporation is the most applied concentration processes on an industrial scale; however, its negative effects on nutritional and sensory quality on raw materials, and the high energy demanded in its operation are still important disadvantages of this traditional preservation technique [1].…”

Section: Introductionmentioning

confidence: 99%

Simulation of ammonia removal from industrial wastewater streams by means of a hollow-fiber membrane contactor

2012

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Simulación computacional de la concentración por evaporación osmótica del jugo de maracuyá (Passiflora edullis)Simulação computacional da concentração por evaporação osmótica do suco de maracujá (Passiflora edullis)Freddy Forero-Longas * Adriana Patricia Pulido-Díaz ** Kelly Johana Pedroza-Berrío *** AbstractThis study aimed at implementing a comprehensive strategy for the multiphysics simulation of the osmotic evaporation process applied in the concentration of passion fruit juice. The phenomena of mass and momentum transfer were analyzed in Comsol ® and Matlab ® , using a two-dimensional axial geometry as a simplification of the membrane module. Computer simulations were validated through comparisons with experimental data obtained from osmotic evaporation of passion fruit juice previously ultrafiltrated. The juice was concentrated to 52.25 ± 0.36 (°Brix) of soluble solids, reaching a final flux of 0.63 (kg/m 2 h) after 6 hours. The concentrate retained the organoleptic and physicochemical quality characteristics of the original juice when it was reconstituted in water. The models and simulations developed can be used to describe, analyze, and efficiently improve the osmotic evaporation process applied to the concentration of juices.Keywords: computational simulation; hydrophobic membrane; mass transfer; passion fruit. * Ph.D. Universidad de Antioquia (Medellín-Antioquia, Colombia). freddy.forero@udea.edu.co. ** Universidad del Valle (Cali-Valle, Colombia). adriana.pulido@correounivalle.edu.co. *** Corpoica (Espinal-Tolima, Colombia). kpedroza@corpoica.org.co. ResumenEl objetivo de este estudio fue aplicar una estrategia integral para la simulación multifísica del proceso de evaporación osmótica aplicada en la concentración del jugo de maracuyá. Los fenómenos de transferencia de masa y momento fueron implementados en Comsol ® y Matlab ® , usando una geometría axial en dos dimensiones como simplificación del módulo de membranas, y las simulaciones computacionales fueron validadas por comparación con datos experimentales obtenidos de la evaporación osmótica de jugo de maracuyá previamente ultrafiltrado. El jugo fue concentrado hasta 52.25 ± 0.36 (°Brix) de sólidos solubles, alcanzando un flux final de 0.63 (kg/m 2 h) después de 6 horas. El concentrado conservó las características de calidad organolépticas y fisicoquímicas del jugo original al ser reconstituido en agua. Se comprobó que los modelos y las simulaciones desarrollados pueden ser usados para describir, analizar y mejorar de forma más rápida y eficiente el proceso de evaporación osmótica aplicado a la concentración de jugos.Palabras clave: maracuyá; membrana hidrófoba; simulación computacional; transferencia de masa. ResumoO objetivo deste estudo foi aplicar uma estratégia integral para a simulação multifísica do processo de evaporação osmótica aplicada na concentração do suco de maracujá. Os fenômenos de transferência de massa e momento foram implementados em Comsol® e Matlab®, usando uma geometria axial em duas dimensões como simplificação do módulo...

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Application of osmotic membrane distillation process in red grape juice concentration

Cited by 51 publications

References 38 publications

Fouling in Membrane Distillation, Osmotic Distillation and Osmotic Membrane Distillation

Fouling in Membrane Distillation, Osmotic Distillation and Osmotic Membrane Distillation

Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Simulation of ammonia removal from industrial wastewater streams by means of a hollow-fiber membrane contactor

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