A pilot scale study on the concentration of milk and whey by forward osmosis

Forward Osmosis Membranes: The Significant Roles of Selective Layer

Forward osmosis (FO) is a promising separation technology to overcome the challenges of pressure-driven membrane processes. The FO process has demonstrated profound advantages in treating feeds with high salinity and viscosity in applications such as brine treatment and food processing. This review discusses the advancement of FO membranes and the key membrane properties that are important in real applications. The membrane substrates have been the focus of the majority of FO membrane studies to reduce internal concentration polarization. However, the separation layer is critical in selecting the suitable FO membranes as the feed solute rejection and draw solute back diffusion are important considerations in designing large-scale FO processes. In this review, emphasis is placed on developing FO membrane selective layers with a high selectivity. The effects of porous FO substrates in synthesizing high-performance polyamide selective layer and strategies to overcome the substrate constraints are discussed. The role of interlayer in selective layer synthesis and the benefits of nanomaterial incorporation will also be reviewed.

Apple Juice, Manure and Whey Concentration with Forward Osmosis Using Electrospun Supported Thin-Film Composite Membranes

Forward osmosis (FO), using the osmotic pressure difference over a membrane to remove water, can treat highly foul streams and can reach high concentration factors. In this work, electrospun TFC membranes with a very porous open support (porosity: 82.3%; mean flow pore size: 2.9 µm), a dense PA-separating layer (thickness: 0.63 µm) covalently attached to the support and, at 0.29 g/L, having a very low specific reverse salt flux (4 to 12 times lower than commercial membranes) are developed, and their FO performance for the concentration of apple juice, manure and whey is evaluated. Apple juice is a low-fouling feed. Manure concentration fouls the membrane, but this results in only a small decrease in overall water flux. Whey concentration results in instantaneous, very severe fouling and flux decline (especially at high DS concentrations) due to protein salting-out effects in the boundary layer of the membrane, causing a high drag force resulting in lower water flux. For all streams, concentration factors of approximately two can be obtained, which is realistic for industrial applications.

Use of Membrane Technologies in Dairy Industry: An Overview

The use of treatments of segregated process streams as a water source, as well as technical fluid reuse as a source of value-added recovery products, is an emerging direction of resource recovery in several applications. Apart from the desired final product obtained in agro-food industries, one of the challenges is the recovery or separation of intermediate and/or secondary metabolites with high-added-value compounds (e.g., whey protein). In this way, processes based on membranes, such as microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO), could be integrated to treat these agro-industrial streams, such as milk and cheese whey. Therefore, the industrial application of membrane technologies in some processing stages could be a solution, replacing traditional processes or adding them into existing treatments. Therefore, greater efficiency, yield enhancement, energy or capital expenditure reduction or even an increase in sustainability by producing less waste, as well as by-product recovery and valorization opportunities, could be possible, in line with industrial symbiosis and circular economy principles. The maturity of membrane technologies in the dairy industry was analyzed for the possible integration options of membrane processes in their filtration treatment. The reported studies and developments showed a wide window of possible applications for membrane technologies in dairy industry treatments. Therefore, the integration of membrane processes into traditional processing schemes is presented in this work. Overall, it could be highlighted that membrane providers and agro-industries will continue with a gradual implementation of membrane technology integration in the production processes, referring to the progress reported on both the scientific literature and industrial solutions commercialized.

A comprehensive review on the synthesis and applications of ion exchange membranes

Ion exchange membranes (IEMs) are undergoing prosperous development in recent years. More than 30,000 papers which are indexed by Science Citation Index Expanded (SCIE) have been published on IEMs during the past twenty years (2001-2020). Especially, more than 3000 papers are published in the year of 2020, revealing researchers' great interest in this area. This paper firstly reviews the different types (e.g., cation exchange membrane, anion exchange membrane, proton exchange membrane, bipolar membrane) and electrochemical properties (e.g., permselectivity, electrical resistance/ionic conductivity) of IEMs and the corresponding working principles, followed by membrane synthesis methods, including the common solution casting method. Especially, as a promising future direction, green synthesis is critically discussed. IEMs are extensively applied in various applications, which can be generalized into two big categories, where the water-based category mainly includes electrodialysis, diffusion dialysis and membrane capacitive deionization, while the energy-based category mainly includes reverse electrodialysis, fuel cells, redox flow battery and electrolysis for hydrogen production. These applications are comprehensively discussed in this paper. This review may open new possibilities for the future development of IEMs.

Effect of Osmotic Pressure on Whey Protein Concentration in Forward Osmosis

Forward osmosis (FO) is an emerging process to dewater whey streams energy efficiently. The driving force for the process is the concentration gradient between the feed (FS) and the concentrated draw (DS) solution. Here we investigate not only the effect of the DS concentration on the performance, but also that of the FS is varied to maintain equal driving force at different absolute concentrations. Experiments with clean water as feed reveal a flux increase at higher osmotic pressure. When high product purities and thus low reverse salt fluxes are required, operation at lower DS concentrations is preferred. Whey as FS induces severe initial flux decline due to instantaneous protein fouling of the membrane. This is mostly due to reversible fouling, and to a smaller extent to irreversible fouling. Concentration factors in the range of 1.2–1.3 are obtained. When 0.5 M NaCl is added to whey as FS, clearly lower fluxes are obtained due to more severe concentration polarization. Multiple runs over longer times show though that irreversible fouling is fully suppressed due to salting in/out effects and flux decline is the result of reversible fouling only.

Forward osmosis concentration of milk: Product quality and processing considerations

Concentration of milk in the dairy industry is typically achieved by thermal evaporation or reverse osmosis (RO). Heat concentration is energy intensive and leads to cooked flavor and color changes in the final product, and RO is affected by fouling, which limits the final achievable concentration of the product. The main objective of this work was to evaluate forward osmosis (FO) as an alternative method for concentrating milk. The effects of fat content and temperature on the process were evaluated, and the physicochemical properties and sensory qualities of the final product were assessed. Commercially pasteurized skim and whole milk samples were concentrated at 4, 15, and 25°C using a benchtop FO unit. The FO process was assessed by monitoring water flux and product concentration. The color of the milk concentrates was also evaluated. A sensory panel compared the FO concentrated and thermally concentrated milks, diluted to single strength, with high temperature, short time pasteurized milk. The FO experimental runs were conducted in triplicate, and data were analyzed by single-factor ANOVA. Water flux during FO decreased with time under all processing conditions. Higher temperatures led to faster concentration and higher concentration factors for both skim and whole milk. After 5.75 h of FO processing, the concentration factors achieved for skim milk were 2.68 ± 0.08 at 25°C, 2.68 ± 0.09 at 15°C, and 2.36 ± 0.08 at 4°C. For whole milk, after 5.75 h of FO processing, concentration factors of 2.32 ± 0.12 at 25°C, 2.12 ± 0.36 at 15°C, and 1.91 ± 0.15 at 4°C were obtained. Overall, maximum concentration levels of 40.15% total solids for skim milk and 40.94% total solids for whole milk were achieved. Additionally, a triangle sensory test showed no significant differences between regular milk and FO concentrated milk diluted to single strength. This work shows that FO is a viable nonthermal processing method for concentrating milk, but some technical challenges need to be overcome to facilitate commercial utilization.

Application of Zwitterions in Forward Osmosis: A Short Review

Forward osmosis (FO) is an important desalination method to produce potable water. It was also used to treat different wastewater streams, including industrial as well as municipal wastewater. Though FO is environmentally benign, energy intensive, and highly efficient; it still suffers from four types of fouling namely: organic fouling, inorganic scaling, biofouling and colloidal fouling or a combination of these types of fouling. Membrane fouling may require simple shear force and physical cleaning for sufficient recovery of membrane performance. Severe fouling may need chemical cleaning, especially when a slimy biofilm or severe microbial colony is formed. Modification of FO membrane through introducing zwitterionic moieties on the membrane surface has been proven to enhance antifouling property. In addition, it could also significantly improve the separation efficiency and longevity of the membrane. Zwitterion moieties can also incorporate in draw solution as electrolytes in FO process. It could be in a form of a monomer or a polymer. Hence, this review comprehensively discussed several methods of inclusion of zwitterionic moieties in FO membrane. These methods include atom transfer radical polymerization (ATRP); second interfacial polymerization (SIP); coating and in situ formation. Furthermore, an attempt was made to understand the mechanism of improvement in FO performance by zwitterionic moieties. Finally, the future prospective of the application of zwitterions in FO has been discussed.

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.

Forward osmosis membrane technology for nutrient removal/recovery from wastewater: Recent advances, proposed designs, and future directions

In recent years, the concept of nutrient removal/recovery has been applied as a sustainable solution to develop and design various modern wastewater treatment technologies for recovering nutrients from waste streams and is one of the high-priority research areas. Forward osmosis (FO) technology has received increasing interests as a potential low-fouling membrane process and a new approach to remove/recover nutrients from wastewater and sludge. The main objective of this review is to summarize the state of FO technology for nutrient removal/recovery from wastewater and sludge in order to identify areas of future improvements. In this study, nutrient removal processes, FO membrane technology, main factors affecting the FO process performance, the source water for nutrient recovery, the previous studies on the FO membrane process for nutrient removal/recovery from wastewater and sludge, membrane fouling, and recent advances in FO membranes for nutrient removal/recovery were briefly and critically reviewed. Then, the proposed possible designs to apply FO process in conventional wastewater treatment plants (WWTPs) were theoretically presented. Finally, based on the gaps identified in the area, challenges ahead, future perspectives, and conclusions were discussed. Further investigations on the properties of FO associated with real wastewater, wastewater pre-treatment, the long-term low fouling operation, membrane cleaning strategies, water flux and the economic feasibility of the FO process are still desirable to apply FO technology for nutrient removal/recovery at full-scale (decentralized or centralized) in the future.

Forward Osmosis as Concentration Process: Review of Opportunities and Challenges

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.

Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients

One of the major challenges we face as humankind is supplying a growing world population with sufficient and healthy foods. Although from a worldwide perspective sufficient food is produced, locally, the situation can be dire. Furthermore, the production needs to be increased in a sustainable manner for future generations, which also implies prevention of food waste, and making better use of the available resources. How to contribute to this as food technologists is an ultimate question, especially since the tools that can investigate processes at relevant time scales, and dimensions, are lacking. Here we propose the use of microtechnology and show examples of how this has led to new insights in the fields of ingredient isolation (filtration), and emulsion/foam formation, which will ultimately lead to better-defined products. Furthermore, microfluidic tools have been applied for testing ingredient functionality, and for this, various examples are discussed that will expectedly contribute to making better use of more sustainably sourced starting materials (e.g., novel protein sources). This review will wrap up with a section in which we discuss future developments. We expect that it will be possible to link food properties to the effects that foods create in vivo. We thus expand the scope of this review that is technical in nature, toward physiological functionality, and ultimately to rational food design that is targeted to improve human health.

Forward osmosis membrane processes for wastewater bioremediation: Research needs

Increasing research and development works have been made to develop forward osmosis (FO) processes as a cost-effective substitute for energy intensive water vacuum suction facility in submerged membrane bioreactor (MBR) applications. Perceived to be a spontaneous water driven process without external applied pressures, the FO has been applied in lab and pilot scales for wastewater bioremediation. This paper reviewed the state-of-the-art developments on the FO unit, the process, and ways of enhancing process performance, particularly on the aspects of flux enhancement, flow resistance reduction, and draw solute with low reverse salt diffusion, which are relevant to enhanced osmotic MBR performance. The perspective to realize the use of FO processes in revision of currently existing energy intensive osmotic MBR processes is discussed with research needs being highlighted.

Role of Operating Conditions in a Pilot Scale Investigation of Hollow Fiber Forward Osmosis Membrane Modules

Although forward osmosis (FO) membranes have shown great promise for many applications, there are few studies attempting to create a systematization of the testing conditions at a pilot scale for FO membrane modules. To address this issue, hollow fiber forward osmosis (HFFO) membrane modules with different performances (water flux and solute rejection) have been investigated at different operating conditions. Various draw and feed flow rates, draw solute types and concentrations, transmembrane pressures, temperatures, and operation modes have been studied using two model feed solutions—deionized water and artificial seawater. The significance of the operational conditions in the FO process was attributed to a dominant role of concentration polarization (CP) effects, where the selected draw solute and draw concentration had the biggest impact on membrane performance due to internal CP. Additionally, the rejection of the HFFO membranes using three model solutes (caffeine, niacin, and urea) were determined under both FO and reverse osmosis (RO) conditions with the same process recovery. FO rejections had an increase of 2% for caffeine, 19% for niacin, and 740% for urea compared to the RO rejections. Overall, this is the first extensive study of commercially available inside-out HFFO membrane modules.