A model of direct contact membrane distillation for black currant juice

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

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.

Membrane processing technology in the food industry: food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods

Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.

Fluoride removal from aqueous solution by direct contact membrane distillation: theoretical and experimental studies

Direct contact membrane distillation (DCMD) process using polyvinylidene fluoride (PVDF) membrane was used for fluoride removal from aqueous solution. This study has been carried out on heat and mass transfer analyses in DCMD. The dusty-gas model was used to analyze the mass transfer mechanism and to calculate the permeate flux. The heat transfer is analyzed based on energy balance, and the different layers are considered as a series of thermal resistances. Mass transfer analysis showed that the transition Knudsen-molecular diffusion is the dominant mechanism to describe the transport of water vapor through the pores of the PVDF membrane. The most significant operating parameter is the feed temperature. The permeate increases sensitively with feed temperature and velocity, and it shows insignificant change with feed salts concentration. Heat transfer analysis showed the conduction through the matrix of the membrane presents the major part of available energy. The increasing feed temperature leads to increase thermal efficiency (TE) and decrease temperature polarization coefficient (TPC). The experimental results are in good agreement with theoretical values. Therefore, it is suggested to work at high feed temperature, which will benefit both the thermal efficiency and permeate flux. The experimental results proved that DCMD process is able to produce almost fluoride-free water suitable for many beneficial uses.

Treatment of radioactive wastewater using direct contact membrane distillation

Direct contact membrane distillation (DCMD) was used to treat low level radioactive wastewater (LLRW). The dusty gas model (DGM) was used to analyze the mass transfer mechanism and calculate the permeate flux. The operating parameters such as feed temperature, feed velocity and feed concentration were studied. The experimental results showed that DCMD process can separate almost all Cs(+), Sr(2+) and Co(2+) from wastewater. The permeate flux decreased linearly when NaNO3 concentration increased from 1.0 to 200 g/L. The permeate flux remained about 60% of its initial flux even when NaNO3 concentration in feed solution was as high as 200 g/L. The dusty gas model can be successfully applied to estimate the mass transfer, and the experimental permeate flux values fitted well with that calculated by DGM. DCMD is a promising separation process for low level radioactive wastewater treatment.