Concentration of apple juice using direct contact membrane distillation

Gunko, Sergiy; Verbych, S.; Bryk, M. T.; Hilal, Nidal

doi:10.1016/j.desal.2005.09.001

Cited by 133 publications

(41 citation statements)

References 23 publications

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“…40-80 • C) and, thus, allows waste heat and solar energy to be used to drive the process. The origin of MD lies in desalination, and it has also been tested for concentration purposes in the food industry, like fruit juices and different dairy streams (Gunko et al ., 2006;Kozák et al ., 2009;Hausmann et al ., 2011). There are different ways to condense the permeating vapour on the cold side of the process (Fig.…”

Section: Membrane Distillationmentioning

confidence: 99%

Principles of Membrane Filtration

Hausmann

Duke

Demmer³

2012

Membrane Processing

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Section: Membrane Distillationmentioning

confidence: 99%

Principles of Membrane Filtration

Hausmann

Duke

Demmer³

2012

Membrane Processing

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“…Reduction of flux may occur due to increase of the juice viscosity and deterioration of the hydrodynamic conditions of the process. In the concentration of apple juice using DCMD, Gunko et al [206] obtained 50% solids content when the permeate flux reached 9 kg m…”

Section: Juice Industrymentioning

confidence: 99%

“…, which may result in a decrease in the biological value of the concentrate [206]. Using DCMD and a hollow fiber module Lagana et al [119] produced a highly concentrated apple juice.…”

Section: Juice Industrymentioning

confidence: 99%

Advances in Membrane Distillation for Water Desalination and Purification Applications

Camacho

Dumée

Zhang

et al. 2013

Water

642

342

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Membrane distillation is a process that utilizes differences in vapor pressure to permeate water through a macro-porous membrane and reject other non-volatile constituents present in the influent water. This review considers the fundamental heat and mass transfer processes in membrane distillation, recent advances in membrane technology, module configurations, and the applications and economics of membrane distillation, and identifies areas that may lead to technological improvements in membrane distillation as well as the application characteristics required for commercial deployment. Keywordsa function of temperature, vapor pressure, and of the gas molecular mass K 0 membrane characteristic defined by Equation (9) Kn Knudsen number K(T) a function of temperature and molecular weight of the gas l mean free path of the molecules l m distance between parallel spacer fibres (m) LEP Limit Entry Pressure (kPa) M molecular mass (g/mol) M w molecular weights of water (g/mol) M a molecular weights of air (g/mol) n number of CNTs per unit cross section in bucky-paper P pressure in the air gap (kPa) half time to reach the maximum intensity-laser flash technique (s) t proportion of conductive heat (balance due to evaporative heat) loss through the membrane T mean temperature in the pores (K)

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“…The interest in concentrating various solutions containing thermally labile components by MD or osmosis membrane distillation (OMD) has risen rapidly in recent years. The feasibility of concentrating various kinds of aqueous solution, such as orange juice [2,3], apple juice [4][5][6], sugarcane juice or sucrose solutions [7][8][9], fructose solution and grape juice [10], whey protein solution [11] and acid [12][13][14], by direct contact membrane distillation (DCMD), vacuum membrane distillation (VMD) or OMD has been verified in previous studies.…”

Section: Introductionmentioning

confidence: 92%