TY - JOUR
T1 - Sustainable dewatering of grapefruit juice through forward osmosis
T2 - Improving membrane performance, fouling control, and product quality
AU - Kim, David Inhyuk
AU - Gwak, Gimun
AU - Zhan, Min
AU - Hong, Seungkwan
N1 - Funding Information:
This work was supported by Korea Environment Industry & Technology Institute (KEITI) through Plant Research Program, funded by Korea Ministry of Environment (MOE)(1615009988).
Funding Information:
This work was supported by Korea Environment Industry & Technology Institute ( KEITI ) through Plant Research Program, funded by Korea Ministry of Environment ( MOE )( 1615009988 ).
Publisher Copyright:
© 2019 Elsevier B.V.
PY - 2019/5/15
Y1 - 2019/5/15
N2 - Highly enriched grapefruit juice is expected to be obtained through forward osmosis (FO) without degradation of its nutrients. However, this technology is facing several key issues that must be explored to validate the suitability of FO as a dewatering process, namely, membrane performance testing, fouling control, and product quality assessment. In this work, grapefruit juice was dewatered using a commercial thin-film composite FO membrane that exhibited stable performance. The simulation results also suggested that the dewatering could be further enhanced by improving the S value of the current TFC FO membrane. Severe membrane fouling was observed, and it was predominantly due to suspended particles larger than 0.45 μm, such as pectin. However, sustainable osmotic dewatering operation could be attained by implementing appropriate fouling control strategies, such as separating large-sized particles by sedimentation or centrifugation prior to osmosis and recovering the declined water flux by physical cleaning. The dehydrated feed exhibited no significant loss of nutritional value, suggesting that the FO membrane dewatered the juice effectively while retaining its constituents. In addition, the FO process could be further improved to obtain enhanced-quality grapefruit juice by applying pressure to the feed stream or employing a sugar-based draw solution such as glucose.
AB - Highly enriched grapefruit juice is expected to be obtained through forward osmosis (FO) without degradation of its nutrients. However, this technology is facing several key issues that must be explored to validate the suitability of FO as a dewatering process, namely, membrane performance testing, fouling control, and product quality assessment. In this work, grapefruit juice was dewatered using a commercial thin-film composite FO membrane that exhibited stable performance. The simulation results also suggested that the dewatering could be further enhanced by improving the S value of the current TFC FO membrane. Severe membrane fouling was observed, and it was predominantly due to suspended particles larger than 0.45 μm, such as pectin. However, sustainable osmotic dewatering operation could be attained by implementing appropriate fouling control strategies, such as separating large-sized particles by sedimentation or centrifugation prior to osmosis and recovering the declined water flux by physical cleaning. The dehydrated feed exhibited no significant loss of nutritional value, suggesting that the FO membrane dewatered the juice effectively while retaining its constituents. In addition, the FO process could be further improved to obtain enhanced-quality grapefruit juice by applying pressure to the feed stream or employing a sugar-based draw solution such as glucose.
KW - Forward osmosis
KW - Fouling control
KW - Osmotic dewatering
KW - Pressure assisted osmosis
KW - Reverse solute flux
UR - http://www.scopus.com/inward/record.url?scp=85061660362&partnerID=8YFLogxK
U2 - 10.1016/j.memsci.2019.02.031
DO - 10.1016/j.memsci.2019.02.031
M3 - Article
AN - SCOPUS:85061660362
SN - 0376-7388
VL - 578
SP - 53
EP - 60
JO - Jornal of Membrane Science
JF - Jornal of Membrane Science
ER -