title: Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant.
abstract: The present study deals with the effect of higher and lower molecular weight compounds present in the feed on concentration polarization during forward osmosis concentration and its mitigation by the application of ultrasound. The effects of ultrasound on transmembrane water flux at different forward osmosis membrane orientations and different model feed solutions consisting of sucrose and pectin have also been evaluated. The feed containing sucrose and pectin subjected towards active layer of the membrane was found to be the most suitable orientation. The application of ultrasound (30kHz) significantly reduced the concentration polarization when the feed contains sucrose concentration up to 5%. Whereas, in case of feed containing 0.5% pectin, the ultrasound was not found to be effective in dislodging the gel layer formation resulting in severe external concentration polarization on the membrane surface. In comparison to the ordinary forward osmosis process, the ultrasound-assisted forward osmosis process resulted in higher water fluxes in case of sweet lime juice as well as rose extract containing anthocyanin. The degradation of rose anthocyanin due to ultrasound was found to be 1.82%. Application of ultrasound was found to be an effective way in mitigating concentration polarization on the forward osmosis membrane resulting in increased flux.
authors: Department of Food Engineering, Academy of Scientific and Innovative Research, India; Central Food Technological Research Institute, Mysore 570 020, India; Aconstituent Laboratory of Council of Scientific and Industrial Research, New Delhi, India.
authors: B S
authors: BS
authors: Chanukya
authors: Department of Food Engineering, Academy of Scientific and Innovative Research, India; Central Food Technological Research Institute, Mysore 570 020, India; Aconstituent Laboratory of Council of Scientific and Industrial Research, New Delhi, India. Electronic address: nkrastogi@cftri.res.in.
authors: Navin K
authors: NK
authors: Rastogi
mesh_terms: D000872:Anthocyanins / Q000302:isolation & purification; D017610:Calcium Compounds / Q000737:chemistry; D003116:Color; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D008567:Membranes, Artificial; D009995:Osmosis; D010087:Oxides / Q000737:chemistry; D027826:Rosa / Q000737:chemistry; D013010:Sonication
chemical_list: D000872:Anthocyanins; D017610:Calcium Compounds; D008567:Membranes, Artificial; D010087:Oxides; C016538:lime
keywords: Concentration polarization mitigation; Forward osmosis; Sucrose-pectin; Sweetlime juice; Ultrasound