PL EN


Preferences help
enabled [disable] Abstract
Number of results
2009 | 11 | 2 | 41-45
Article title

Application of pervaporation and osmotic membrane distillation to the regeneration of spent solutions from the osmotic food dehydration

Content
Title variants
Languages of publication
EN
Abstracts
EN
Results of pervaporation (PV) of sucrose and calcium chloride spent solutions were presented. Additionally, osmotic membrane distillation (OMD) of sucrose solutions was investigated. It was found that the regeneration of spent sucrose solution for the reuse is possible by using PV or OMD processes. However, OMD process produces another spent stream i.e. CaCl2. Pervaporation membranes showed fluxes in the range of 0.5 - 0.9 kg m-2 h-1 in contact with 40° Brix sucrose solution, whereas OMD water permeate fluxes were in the range of 4 - 5 kg m-2 h-1 for the same feed concentration.Two different hybrid processes were suggested: i) pretreatment followed by OMD reconcentration of spent sucrose solution and independently PV for CaCl2 regeneration; ii) membrane pretreatment (MP) followed by PV of sucrose solution. Based on the experimental results, the membrane areas for both systems were calculated and compared. MP-PV system seems to be a better solution for the spent mixtures management.
Publisher

Year
Volume
11
Issue
2
Pages
41-45
Physical description
Dates
published
1 - 1 - 2009
online
19 - 6 - 2009
Contributors
  • Faculty of Chemistry, Nicolaus Copernicus University, ul. Gagarina 7, 87-100 Toruń, Poland
  • Faculty of Chemistry, Nicolaus Copernicus University, ul. Gagarina 7, 87-100 Toruń, Poland
  • Department of Chemical Engineering, Rovira i Virgili University, Avda. Paisos Catalans 26, 43007 Tarragona, Spain
author
  • Department of Chemical Engineering, Rovira i Virgili University, Avda. Paisos Catalans 26, 43007 Tarragona, Spain
References
  • Lewicki, P. P. (2006). Design of hot air drying for better foods. Trends Food Sci. Technol. 17, 153-163. DOI: 10.1016/j.tifs.2005.10.012.[Crossref]
  • Di Cesare, L. F., Forni, E., Viscardi, D. & Nani, R. C. (2003). Changes in the chemical composition of basil caused by different drying procedures. J. Agric. Food Chem. 51, 3575-3581. DOI: 10.1021/jf021080o.[Crossref]
  • Marouzé, C., Giroux, F., Collignan, A. & Rivier, M. (2001). Equipment design for osmotic treatments. J. Food Eng. 49, 207-221.
  • Gallart-Jornet, L., Barat, J. M., Rustad, T., Erikson, U., Escriche, I. & Fito, P. (2007). A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar). J. Food Eng. 79, 261-270. DOI: 10.1016/j.jfoodeng.2006.01.053.[Crossref][WoS]
  • Bellagha, S., Sahli, A., Farhat, A., Kechaou, N. & Glenza, A. (2007). Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling. J. Food Eng. 78, 947-952. DOI: 10.1016/j.jfoodeng.2005.12.008.[Crossref][WoS]
  • Emam-Djomeh, Z., Djelveh, G. & Gros, J.-B. (2001). Osmotic dehydration of foods in a multicomponent solution. Part I. Lowering of solute uptake in agar gels: diffusion considerations. Lebensm.-Wiss. u.-Technol. 34, 312-318. DOI: 10.1006/fstl.2001.0776.[Crossref]
  • Dalla Rosa, M. & Giroux, F. (2001). Osmotic treatments (OT) and problems related to the solution management. J. Food Eng. 49, 223-236.
  • Moreira, R., Chenlo, F. & Pereira, G. (2003). Viscosities of ternary aqueous solutions with glucose and sodium chloride employed in osmotic dehydration operation. J. Food Eng. 57, 173-177.
  • Rastogi, N. K., Raghavarao, K. S. M. S., Niranjan, K. & Knorr, K. (2002). Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends Food Sci. Technol. 13, 48-59.
  • Kumar, A., Croteau, S. & Kutowy, O. (1999). Use of membranes for energy effcient concentration of dilute streams. Appl. Energy 64, 107-115.
  • Cuperus, F. P. (1998). Membrane processes in agrofood. State-of-the-art and new opportunities. Sep. Purif. Technol. 14, 233-239.[Crossref]
  • Scordino, M., Di Mauro, A., Passerini, A. & Maccarone, E. (2007). Highly purified sugar concentrate from a residue of citrus pigments recovery process. LWT - Food Sci. Technol. 40, 713-721. DOI: 10.1016/j.lwt.2006.03.007.[Crossref][WoS]
  • Warczok, J., Ferrando, M., López, F., Pihlajamäki, A. & Güell, C. (2007). Reconcentration of spent solutions from osmotic dehydration using direct osmosis in two configurations. J. Food Eng. 80, 317-326. DOI: 10.1016/j.jfoodeng.2006.06.003.[Crossref][WoS]
  • Warczok, J., Gierszewska, M., Kujawski, W. & Güell, C. (2007). Application of osmotic membrane distillation for reconcentration of sugar solutions from osmotic dehydration. Sep. Purif. Technol. 57, 425-429. DOI: 10.1016/j.seppur.2006.04.012.[Crossref][WoS]
  • Romero Barranco, C., Brenes Balbuena, M., García García, P. & Garrido Fernández, A. (2001). Management of spent brines or osmotic solutions. J. Food Eng. 49, 237-246.
  • Shao, P. & Huang, R. Y. M. (2007). Review. Polymeric membrane pervaporation. J. Membr. Sci. 287, 162-179. DOI:10.1016/j.memsci.2006.10.043.[Crossref]
  • Gryta, M. (2005). Osmotic MD and other membrane distillation variants. J. Membr. Sci. 246, 145-156. DOI:10.1016/j.memsci.2004.07.029.[Crossref]
  • Bessarabov, D. & Twardowski, Z. (2006). New opportunities for osmotic membrane distillation. Membr. Technol. 2006, 7-11.
  • Kujawski, W. & Krajewski, S. R. (2007). Influence of inorganic salt on the effectiveness of liquid mixtures separation by pervaporation. Sep. Purif. Technol. 57, 495-501. DOI:10.1016/j.seppur.2006.09.020.[Crossref][WoS]
  • Timmermans, J. (Ed.) (1960). The Physico-chemical Constans of Binary Systems in Concentrated Solutions. Vol 4. Systems with inorganic + organic or inorganic compounds. New York, USA: Interscience Publishers Inc.
  • Meites, L. (Ed.) (1963). Handbook of Analytical Chemistry. New York, USA: McGraw-Hill Book Company Inc.
  • Chapman, P. D., Oliveira, T., Livingston, A. G. & Li, K. (2008). Review. Membranes for the dehydration of solvents by pervaporation. J. Membr. Sci. 318, 5-37. DOI:10.1016/j.memsci.2008.02.061.[Crossref]
Document Type
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.-psjd-doi-10_2478_v10026-009-0022-1
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.