Apple juice concentration using submerged direct contact membrane distillation (SDCMD)

Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes

Concentration of fruit pulp is an important unit operation in food processing and has a wide range of applications. In this study, the microwave heating concentration (MHC) of raspberry pulp at different microwave powers, heating times and sample masses were investigated considering concentration characteristics and quality attributes. The results showed that increasing microwave power/heating time or decreasing sample mass significantly decreased the moisture content but had no significant effect on the temperature of raspberry pulp, while these conditions resulted in loss of total anthocyanin content and deterioration of total color difference. LF-NMR and SEM results revealed that the changes in temperature and moisture content caused by MHC significantly affected the total anthocyanin content and total color difference of the final product. Microwave power of 800 W, heating time of 3 min and sample mass of 90 g are selected as suitable parameters for MHC of raspberry pulp. This study may provide guidance for the development of appropriate technology for MHC of berry pulp.

Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices

Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.

New Materials and Phenomena in Membrane Distillation

In recent decades, membrane-based processes have been extensively applied to a wide range of industrial processes, including gas separation, food industry, drug purification, and wastewater treatment. Membrane distillation is a thermally driven separation process, in which only vapour molecules transfer through a microporous hydrophobic membrane. At the operational level, the performance of membrane distillation is negatively affected by wetting and temperature polarization phenomena. In order to overcome these issues, advanced membranes have been developed in recent years. This review, which focuses specifically on membrane distillation presents the basic concepts associated with the mass and heat transfer through hydrophobic membranes, membrane properties, and advances in membrane materials. Photothermal materials for solar-driven membrane distillation applications are also presented and discussed.

The Impact of Operational Parameters on Polypropylene Membrane Performance during the Separation of Oily Saline Wastewaters by the Membrane Distillation Process

In the present study, membrane distillation (MD) was applied for the treatment of oily saline wastewaters produced on ships sailing the Baltic Sea. For comparison purposes, experiments were also carried out with model NaCl solutions, the Baltic Seawater and oil in water emulsions. The commercial Accurel PP V8/2 membranes (Membrana GmbH, Germany) were used. In order to investigate the impact of the operational parameters on the process performance, the experiments were conducted under various values of the feed flow velocity (from 0.03 to 0.12 m/s) and the feed temperature (from 323 to 343 K). The obtained results highlight the potential of PP membranes application for a stable and reliable long-term treatment of oily wastewater. It was demonstrated that the permeate flux increased significantly with increasing feed temperature. However, the lower temperature ensured the limited scaling phenomenon during the treatment of oily wastewaters. Likewise, increasing the feed flow velocity was beneficial to the increase in the flux. Moreover, it was found that performing a cyclic rinsing of the module with a 3% HCl solution is an effective method to maintain a satisfactory module performance. The present study sheds light on improving the MD for the treatment of oily wastewaters.

Direct contact membrane distillation as an approach for water treatment with phenolic compounds

Membrane distillation is a well-established technology for non-volatile components retention, but the removal of volatile and semi-volatile substances in trace concentration, such as phenols derivates commonly found in surface waters, requires further comprehension. In this context, the direct contact membrane distillation (DCMD) performance was assessed for the retention of fifteen phenolic compounds in surface water by different operating conditions of temperature (40, 50, and 60 °C), feed concentration (3, 5, 7, and 10 μg L^-1), and permeate recovery rate (30, 50 and 70%). Kruskal Wallis confirmed a significant difference (p < 0.05) between the global removal of phenolic compounds at different temperatures. The increase in temperature led to a reduction in all compound's removal. As expected, a positive correlation (r_Spearman>0.8) between the compounds' volatility and their losses was observed. Regarding the feed concentration and the recovery rate, there was no statistical difference between the removal values obtained for the phenolic compounds. This indicates the DCMD strength for that application. However, a trend for flux decay was noticed as the recovery rate (RR) increased, confirmed by temporal trend analysis and Mann-Kendall tests, although the flux decay was relatively low (J/J₀ = 0.89). Aiming for a greater removal and to avoid a reduction in process performance, it is recommended to work with 40 °C as feed temperature and a RR prior to the flux decay (RR<30%). Nonetheless, the technology was efficient and did not compromise the permeate quality with >90% efficiency in pollutants removal, even for higher temperatures and RR.

Membrane techniques in the production of beverages

The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.

Underutilized Northern plant sources and technological aspects for recovering their polyphenols

Consumers worldwide are increasingly interested in the authenticity and naturalness of products. At the same time, the food, agricultural and forest industries generate large quantities of sidestreams that are not effectively utilized. However, these raw materials are rich and inexpensive sources of bioactive compounds such as polyphenols. The exploitation of these raw materials increases income for producers and processors, while reducing transportation and waste management costs. Many Northern sidestreams and other underutilized raw materials are good sources of polyphenols. These include berry, apple, vegetable, softwood, and rapeseed sidestreams, as well as underutilized algae species. Berry sidestreams are especially good sources of various phenolic compounds. This chapter presents the properties of these raw materials, providing an overview of the techniques for refining these materials into functional polyphenol-rich ingredients. The focus is on economically and environmentally sound technologies suitable for the pre-treatment of the raw materials, the modification and recovery of the polyphenols, as well as the formulation and stabilization of the ingredients. For example, sprouting, fermentation, and enzyme technologies, as well as various traditional and novel extraction methods are discussed. Regarding the extraction technologies, this chapter focuses on safe and green technologies that do not use organic solvents. In addition, formulation and stabilization that aim to protect isolated polyphenols during storage and extend shelflife are reviewed. The formulated polyphenol-rich ingredients produced from underutilized renewable resources could be used as sustainable, active ingredients--for example, in food and nutraceutical industries.

Traditional Chinese Medicine Extract Properties Incorporated Energy Analysis for Membrane Concentration Processes

This work focuses on the energy analysis of the membrane concentration systems that process traditional Chinese medicine extracts with dynamic properties incorporated, particularly for reverse osmosis (RO) and membrane distillation (MD) processes. The evaluation of process energy consumption was achieved by integrating the empirical properties correlations of Brix and other characteristics properties of the feed (e.g., density and heat capacity). The dynamic SEC analysis for RO process was largely dependent on the feed pressure, reported at 50 kWh/m³ at feed pressure of 0.9 MPa with less than 50% water removal. The occurrence of foaming at above 50% water removal caused discrepancies between the simulated flux results and the experimentally acquired results in RO, whereas the estimated dynamic SEC for MD process did not show a strong correlation with the temperatures selected in this study, ranging from 900 to 1000 kWh/m³. This approach can be adapted into the design and zoptimization for the concentration process of other herbal extracts by membrane technologies, allowing comprehensive understanding into the energy analysis in future study.

Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

Proteins are one of the primary building blocks that have significant functional properties to be applied in food and pharmaceutical industries. Proteins could be beneficial in their concentrated products or isolates, of which membrane-based filtration methods such as ultrafiltration (UF) encompass application in broad spectra of protein sources. More importantly, selective enrichment by UF is of immense interest due to the presence of antinutrients that may dominate their perspicuous bioactivities. UF process is primarily obstructed by concentration polarization and fouling; in turn, a trade-off between productivity and selectivity emerges, especially when pure isolates are an ultimate goal. Several factors such as operating conditions and membrane equipment could leverage those pervasive contributions; therefore, UF protocols should be optimized for each unique protein mixture and mode of configuration. For instance, employing charged UF membranes or combining UF membranes with electrodialysis enables efficient separation of proteins with a similar molecular weight, which is hard to achieve by the conventional UF membrane. Meanwhile, some proposed strategies, such as utilizing ultrasonic waves, tuning operating conditions, and modifying membrane surfaces, can effectively mitigate fouling issues. A plethora of advancements in UF, from their membrane material modification to the arrangement of new configurations, contribute to the quest to actualize promising potentials of protein separation by UF, and they are reviewed in this paper.

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.

The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.