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Ruby-Figueroa R, Morelli R, Conidi C, Cassano A. Red Fruit Juice Concentration by Osmotic Distillation: Optimization of Operating Conditions by Response Surface Methodology. MEMBRANES 2023; 13:membranes13050496. [PMID: 37233557 DOI: 10.3390/membranes13050496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/27/2023] [Accepted: 05/05/2023] [Indexed: 05/27/2023]
Abstract
Osmotic distillation (OD) was implemented at laboratory scale to concentrate a red fruit juice produced from a blend of blood orange, prickly pear, and pomegranate juice. The raw juice was clarified by microfiltration and then concentrated by using an OD plant equipped with a hollow fiber membrane contactor. The clarified juice was recirculated on the shell side of the membrane module, while calcium chloride dehydrate solutions, used as extraction brine, were recirculated on the lumen side in a counter-current mode. The influence of different process parameters, such as brine concentration (20, 40, and 60% w/w), juice flow rate (0.3, 2.0, and 3.7 L min-1), and brine flow rate (0.3, 2.0, and 3.7 L min-1) on the performance of the OD process in terms of evaporation flux and increase in juice concentration, was investigated according to the response surface methodology (RSM). From the regression analysis, the evaporation flux and juice concentration rate were expressed with quadratic equations of juice and brine flow rates, as well as the brine concentration. The desirability function approach was applied to analyse the regression model equations in order to maximize the evaporation flux and juice concentration rate. The optimal operating conditions were found to be 3.32 L min-1 brine flow rate, 3.32 L min-1 juice flow rate, and an initial brine concentration of 60% w/w. Under these conditions, the average evaporation flux and the increase in the soluble solid content of the juice resulted in 0.41 kg m-2 h-1 and 12.0 °Brix, respectively. Experimental data on evaporation flux and juice concentration, obtained in optimized operating conditions, resulted in good agreement with the predicted values of the regression model.
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Affiliation(s)
- René Ruby-Figueroa
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación (PIDi), Universidad Tecnológica Metropolitana, Santiago 8940577, Chile
| | - Rosanna Morelli
- Institute on Membrane Technology, ITM-CNR, Via Pietro Bucci 17/C, 87036 Rende, CS, Italy
| | - Carmela Conidi
- Institute on Membrane Technology, ITM-CNR, Via Pietro Bucci 17/C, 87036 Rende, CS, Italy
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, Via Pietro Bucci 17/C, 87036 Rende, CS, Italy
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Latest development in low-pressure osmotic-based membrane separation for liquid food concentration: a review. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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3
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Staszak K, Wieszczycka K. Membrane techniques in the production of beverages. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
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.
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Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
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Criscuoli A. Osmotic Distillation and vacuum membrane Distillation for juice concentration: A comparison in terms of energy consumption at the permeate side. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119593] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Bazhenov S, Kristavchuk O, Kostyanaya M, Belogorlov A, Ashimov R, Apel P. Interphase Surface Stability in Liquid-Liquid Membrane Contactors Based on Track-Etched Membranes. MEMBRANES 2021; 11:membranes11120949. [PMID: 34940449 PMCID: PMC8703572 DOI: 10.3390/membranes11120949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 11/17/2022]
Abstract
A promising solution for the implementation of extraction processes is liquid–liquid membrane contactors. The transfer of the target component from one immiscible liquid to another is carried out inside membrane pores. For the first time, highly asymmetric track-etched membranes made of polyethylene terephthalate (PET) of the same thickness but with different pore diameters (12.5–19 nm on one side and hundreds of nanometers on the other side) were studied in the liquid–liquid membrane contactor. For analysis of the liquid–liquid interface stability, two systems widely diverging in the interfacial tension value were used: water–pentanol and water–hexadecane. The interface stability was investigated depending on the following process parameters: the porous structure, the location of the asymmetric membrane in the contactor, the velocities of liquids, and the pressure drop between them. It was shown that the stability of the interface increases with decreasing pore size. Furthermore, it is preferable to supply the aqueous phase from the side of the asymmetric membrane with the larger pore size. The asymmetry of the porous structure of the membrane makes it possible to increase the range of pressure drop values between the phases by at least two times (from 5 to 10 kPa), which does not lead to mutual dispersion of the liquids. The liquid–liquid contactor based on the asymmetric track-etched membranes allows for the extraction of impurities from the organic phase into the aqueous phase by using a 1% solution of acetone in hexadecane as an example.
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Affiliation(s)
- Stepan Bazhenov
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, 119991 Moscow, Russia; (M.K.); (A.B.); (R.A.)
- Correspondence:
| | - Olga Kristavchuk
- Flerov Laboratory of Nuclear Reactions, Joint Institute for Nuclear Research, 141980 Dubna, Russia; (O.K.); (P.A.)
| | - Margarita Kostyanaya
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, 119991 Moscow, Russia; (M.K.); (A.B.); (R.A.)
| | - Anton Belogorlov
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, 119991 Moscow, Russia; (M.K.); (A.B.); (R.A.)
- Molecular Physics Department, National Research Nuclear University Moscow Engineering Physics Institute, 115409 Moscow, Russia
- Research Institute for Graphite-Based Structural Materials “NIIgrafit” (JSC “NIIgrafit”), 111524 Moscow, Russia
| | - Ruslan Ashimov
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, 119991 Moscow, Russia; (M.K.); (A.B.); (R.A.)
| | - Pavel Apel
- Flerov Laboratory of Nuclear Reactions, Joint Institute for Nuclear Research, 141980 Dubna, Russia; (O.K.); (P.A.)
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Huang J, Tang T, He Y. Numerical Simulation Study on the Mass and Heat Transfer in the Self-Heating Membrane Distillation Process. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c01898] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jian Huang
- School of Energy Science and Engineering, Harbin Institute of Technology, Harbin 150001, China
- Heilongjiang Key Laboratory of New Energy Storage Materials and Processes, Harbin, Heilongjiang 150001, People’s Republic of China
| | - Tianqi Tang
- School of Energy Science and Engineering, Harbin Institute of Technology, Harbin 150001, China
- Heilongjiang Key Laboratory of New Energy Storage Materials and Processes, Harbin, Heilongjiang 150001, People’s Republic of China
| | - Yurong He
- School of Energy Science and Engineering, Harbin Institute of Technology, Harbin 150001, China
- Heilongjiang Key Laboratory of New Energy Storage Materials and Processes, Harbin, Heilongjiang 150001, People’s Republic of China
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Estedlali Z, Aroujalian A, Salimi P. Investigating performance of fabricated electrospun polyethersulfone/Zeolite Y composite nanofibers in concentrate lemon juice by the osmotic membrane distillation process. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13829] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zahra Estedlali
- Department of Chemical Engineering Amirkabir University of Technology (Tehran Polytechnic) Tehran Iran
| | - Abdolreza Aroujalian
- Department of Chemical Engineering Amirkabir University of Technology (Tehran Polytechnic) Tehran Iran
| | - Parisa Salimi
- Department of Chemical Engineering Amirkabir University of Technology (Tehran Polytechnic) Tehran Iran
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Evaluation of freeze crystallization on pomegranate juice quality in comparison with conventional thermal processing. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101106] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02626-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Dayanandan N, Kapoor A, Sivaraman P. Studies on membrane distillation towards mitigating thermal pollution. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01525-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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11
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Wenten I, Khoiruddin K, Reynard R, Lugito G, Julian H. Advancement of forward osmosis (FO) membrane for fruit juice concentration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110216] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Shahbazi Z, Mirsaeedghazi H, Sharif Paghaleh A. Selection of the most effective chemical cleaning procedure in the membrane clarification of pomegranate juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zahra Shahbazi
- Department of Agrotechnology College of Aburaihan University of Tehran Tehran Iran
| | | | - Ali Sharif Paghaleh
- Department of Food Technology College of Aburaihan University of Tehran Tehran Iran
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13
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Rigorous non-isothermal modeling approach for mass and energy transport during CO2 absorption into aqueous solution of amino acid ionic liquids in hollow fiber membrane contactors. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117644] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Ahmad S, Marson GV, Zeb W, Rehman WU, Younas M, Farrukh S, Rezakazemi M. Mass transfer modelling of hollow fiber membrane contactor for apple juice concentration using osmotic membrane distillation. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117209] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lee S, Straub AP. Opportunities for high productivity and selectivity desalination via osmotic distillation with improved membrane design. J Memb Sci 2020. [DOI: 10.1016/j.memsci.2020.118309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Conidi C, Drioli E, Cassano A. Perspective of Membrane Technology in Pomegranate Juice Processing: A Review. Foods 2020; 9:E889. [PMID: 32645857 PMCID: PMC7404809 DOI: 10.3390/foods9070889] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/05/2020] [Accepted: 06/12/2020] [Indexed: 12/20/2022] Open
Abstract
Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentration have significant influences on bioactive compounds and antioxidant activity of the juice. The growing consumers demand for high-quality pomegranate juice as well as the industrial interest for the production of functional foods, nutraceuticals, and cosmetics from its bioactive compounds have promoted the interest for minimal processing technologies. In this context, membrane-based operations represent an innovative approach to improve the overall quality of pomegranate juice production. This review focuses on the recent advances and developments related to the application of membrane technology in pomegranate juice processing. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.
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Affiliation(s)
- Carmela Conidi
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17/C, 87036 Rende (CS), Italy; (C.C.); (E.D.)
| | - Enrico Drioli
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17/C, 87036 Rende (CS), Italy; (C.C.); (E.D.)
- Department of Engineering and of the Environment, University of Calabria, Via P. Bucci 45/A, 87036 Rende (CS), Italy
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Chemical Engineering, Nanjing Tech University, Nanjing 210009, China
- Center of Excellence in Desalination Technology, King Abdulaziz University (KAU-CEDT), Jeddah 21589, Saudi Arabia
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, Via P. Bucci 17/C, 87036 Rende (CS), Italy; (C.C.); (E.D.)
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Modeling pre-combustion CO2 capture with tubular membrane contactor using ionic liquids at elevated temperatures. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.116677] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Salehi F. Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00495-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Abstract
The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact.
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20
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Up-concentration of succinic acid, lactic acid, and ethanol fermentations broths by forward osmosis. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2019.107482] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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