Membrane concentration of liquid foods by forward osmosis: Process and quality view

Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review

Physical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which is a thermally driven membrane process, has been proposed as an alternative for the separation and concentration of liquid food items. In principle, MD can separate water and volatile compounds from aqueous feed solutions through a permeate that passes across microporous hydrophobic membranes. The separation via MD is thanks to the vapor pressure difference on both membrane sides. In this review, we analyzed the ongoing experimental efforts aimed to recover and purify food bioactive compounds from the concentration of fruit juices and extracts using MD. Also, the processing of dairy products, concentration of food by-products, and ethanol production and its removal from beverages using MD have been reviewed. Additionally, a feedback on the distinct membrane module configurations and membrane requirements for successful operation is addressed.

High performance forward osmosis membrane with ultrathin hydrophobic nanofibrous interlayer

The novel thin film composite (TFC) forward osmosis (FO) membrane with electrospinning nanofibers as support layer can alleviate internal concentration polarization (ICP). While the macropores of the nanofiber support layer cause defects in the polyamide (PA) layer. Therefore, hydrophobic polyvinylidene fluoride (PVDF) fine nanofibers were used as an interlayer to modulate the process of interfacial polymerization (IP) in this study. The results showed that the introduction of the interlayer improved the hydrophobicity of the support layer for achieving uniform, thin and defect-free selective polyamide (PA) layer. The water flux of TFC-PVDF was 58.26 LMH in the FO mode of 2 M NaCl, which was two times higher than that of the unmodified FO membrane. Lower reverse salt flux (4.91 gMH) and structural parameter (179.43 μm) alleviated the ICP. In addition, TFC-PVDF membrane showed good anti-fouling performance for SA (flux recovery ratio of 93.97%) due to high hydrophilicity, low zeta potential and low roughness. This study provides an easy and promising method to prepare defect-free PA selective layer on the macropores nanofiber support layer. The novel FO membrane shows high desalination performance and anti-fouling properties.

Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices

Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.

Influence of Solute Size on Membrane Fouling during Polysaccharide Enrichment Using Dense Polymeric UF Membrane: Measurements and Mechanisms

Fouling mechanisms associated with membrane-based polysaccharide enrichment were determined using a dense ultrafiltration (UF) membrane. Dextran with different molecular weights (MWs) was used as a surrogate for polysaccharides. The influence of dextran MW on fouling mechanisms was quantified using the Hermia model. Flux data obtained with different dextran MWs and filtration cycles were plotted to quantify the more appropriate fouling mechanisms among complete pore blocking, standard pore blocking, intermediate pore blocking, and cake filtration. For 100,000 Da dextran, all four mechanisms contributed to the initial fouling. As the filtration progressed, the dominant fouling mechanism appeared to be cake filtration with a regression coefficient (R²) of approximately 0.9519. For 10,000 Da, the R² value for cake filtration was about 0.8767 in the initial filtration. Then, the R² value gradually decreased as the filtration progressed. For 6000 Da, the R² values of the four mechanisms were very low in the initial filtration. However, as the filtration progressed, the R² value for cake filtration reached 0.9057. These results clearly show that the fouling mechanism of dense UF membranes during polysaccharide enrichment can be quantified. In addition, it was confirmed that the dominant fouling mechanism can change with the size of the polysaccharide and the duration of filtration.

Blueberry juice: Bioactive compounds, health impact, and concentration technologies-A review

Blueberries are a popular fruit with an attractive flavor and color, as well as health benefits. These health benefits have been attributed to the important number of bioactive compounds in blueberries with activities such as antioxidant, antitumor, antimutagenic, and antidiabetic effects and the prevention of cardiovascular diseases. Despite these advantages, blueberries are only obtained fresh in certain seasons; therefore, the food and beverage industry transforms them into jelly, puree, or juice. However, the concentration process could help preserve the bioactive compounds of blueberry byproducts. Concentration technologies focus on the removal of excess water to increase the product stability and reduce storage and transportation costs by causing them to take up less space or as a pretreatment before dehydration. These technologies include evaporation, reverse osmosis, and freeze concentration, and each one has different effects on the efficiency, quality, and nutritional value of the final concentrates. However, freeze concentration and reverse osmosis produce a higher-final quality concentrate than evaporation due to the use of low temperatures, which prevents the loss of thermolabile components such as bioactive compounds. Therefore, this review summarizes the impact of concentration technologies on the bioactive compounds and health benefits of blueberry juice.

Insights into the Influence of Membrane Permeability and Structure on Osmotically-Driven Membrane Processes

The success of osmotically-driven membrane (OM) technology relies critically on high-performance membranes. Yet trade-off of membrane properties, often further complicated by the strongly non-linear dependence of OM performance on them, imposes important constraint on membrane performance. This work systematically characterized four typical commercial osmotic membranes in terms of intrinsic separation parameters, structure and surface properties. The osmotic separation performance and membrane scaling behavior of these membranes were evaluated to elucidate the interrelationship of these properties. Experimental results revealed that membranes with smaller structural parameter (S) and higher water/solute selectivity underwent lower internal concentration polarization (ICP) and exhibited higher forward osmosis (FO) efficiency (i.e., higher ratio of experimental water flux over theoretical water flux). Under the condition with low ICP, membrane water permeability (A) had dominant effect on water flux. In this case, the investigated thin film composite membrane (TFC, A = 2.56 L/(m² h bar), S = 1.14 mm) achieved a water flux up to 82% higher than that of the asymmetric cellulose triacetate membrane (CTA-W(P), A = 1.06 L/(m² h bar), S = 0.73 mm). In contrast, water flux became less dependent on the A value but was affected more by membrane structure under the condition with severe ICP, and the membrane exhibited lower FO efficiency. The ratio of water flux (J_{v TFC}/J_{v CTA-W(P)}) decreased to 0.55 when 0.5 M NaCl feed solution and 2 M NaCl draw solution were used. A framework was proposed to evaluate the governing factors under different conditions and to provide insights into the membrane optimization for targeted OM applications.

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.

Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes

Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, and to commercially available refrigerated watermelon juices, in terms of lycopene and citrulline content, total soluble phenolics, antioxidant activity, and sensory properties. The FO concentrate had statistically similar (p < 0.05) levels of all the nutrients of interest except antioxidant activity, when compared to the thermal concentrate. The reconstituted FO concentrate maintained the same antioxidant activity as the raw source juice, which was 45% higher than that of the reconstituted thermal concentrate. Sensory results showed that reconstituted FO concentrate resulted in highly liked juice, and it outperformed the reconstituted thermal concentrate in the sensory hedonic rating. This work demonstrates the possibility to produce a high-quality watermelon juice concentrate by forward osmosis.

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.

Forward Osmosis: A Critical Review

The use of forward osmosis (FO) for water purification purposes has gained extensive attention in recent years. In this review, we first discuss the advantages, challenges and various applications of FO, as well as the challenges in selecting the proper draw solution for FO, after which we focus on transport limitations in FO processes. Despite recent advances in membrane development for FO, there is still room for improvement of its selective layer and support. For many applications spiral wound membrane will not suffice. Furthermore, a defect-free selective layer is a prerequisite for FO membranes to ensure low solute passage, while a support with low internal concentration polarization is necessary for a high water flux. Due to challenges affiliated to interfacial polymerization (IP) on non-planar geometries, we discuss alternative approaches to IP to form the selective layer. We also explain that, when provided with a defect-free selective layer with good rejection, the membrane support has a dominant influence on the performance of an FO membrane, which can be estimated by the structural parameter (S). We emphasize the necessity of finding a new method to determine S, but also that predominantly the thickness of the support is the major parameter that needs to be optimized.

Recent advances and perspectives of ultrasound assisted membrane food processing

Power ultrasound (US) transmits substantial amounts of small mechanical movements serving for particle detaching in membrane filtrations. This topic has been reviewed in recent years mainly focused on the mechanisms by which the flux is improved under specific processing conditions. US also been shown to improve food quality by changing physical properties and modifying the activity of enzymes and microorganisms. Surprisingly, limited information exists regarding on how the application of US results in terms of process and quality during membrane filtration of complex matrices such as liquid foods. This review highlights the recent advances in the use of US in membrane filtration processes focused in the manufacturing of foodstuffs and food ingredients, and perspectives of novel hybrid membrane-US systems that may be quite interesting for this field. The application of US in food membrane processing increases the flux, but the lack of standardization regarding to experimental conditions, make suitable comparisons impossible. In this sense, careful attention must be paid regarding to the ultrasonic intensity (UI), the membrane configuration and type of transducers and volume of the treated solution. Dairy products are the most studied application of US membrane food processing, but research has been mainly focused on flux enhancement; hitherto there have been no reports of how operational variables in these processes affect critical aspects such as quality and food safety. Also, studies performed at industrial scale and economical assessments are still missing. Application of US combined with membrane operations such as reverse osmosis (RO), forward osmosis (FO) and enzyme membrane bioreactors (EMBR) may result interesting for the production of value-added foods. In the perspective of the authors, the stagnation of the development of acoustic filtration systems in food is due more to a prejudice on this subject, rather than actual impedance due to the lack of technological development of transducers. This later has shown important advances in the last years making them suitable for tailor made applications, thus opening several research opportunities to the food engineering not yet explored.

Forward osmosis: dyeing draw solutions for water reclamation from feed water resources

Reactive Black 5 and Basic Blue 41 GRL dyeing solutions (dye-to-salt mixture in a 1:10 dye-to-salt mass ratio) were investigated as draw solutions (DS) in a forward osmosis (FO) system with a biomimetic membrane. Synthetic seawater (SSW) and textile wastewater (TWW1 and TWW2) were evaluated as feed solutions (FS) for water reclamation. Reactive Black 5 and Basic Blue 41 GRL were diluted from 0.02 M to concentrations of 0.002 and 0.004 M, respectively. With Reactive Black 5 as DS and SSW as FS, an initial flux of 20.24 L/m² h and water recovery of 75% was achieved. Using TWW1 and TWW2, initial water fluxes of 19.51 and 13.43 L/m² h were achieved, respectively, with a 30% water recovery. Using Basic Blue 41 GRL, initial water fluxes of 18.72, 15.13 and 13.42 L/m² h were achieved with SSW, TWW1, and TWW2 as FS with water recoveries of 50%, 20% and 20%, respectively. The average reverse solute fluxes for Reactive Black 5 and Basic Blue 41 GRL were 0.06 to 0.34 g/m² h, respectively. Diluted dyeing solutions were produced, with simultaneous water reclamation from SSW and TWW resulting in similar or higher water fluxes and lower reverse solute fluxes compared with other commercially available membranes.

Advancement In Forward Osmosis (FO) Membrane For Concentration Of Liquid Foods

In food processing, concentration of liquid food is one of the important steps required for several purposes. Concentration of liquid food while preserving sensorial and nutritional components is quite challenging, especially for thermal-based concentrating processes. This is due to the significant loss of those components which are heat sensitive. Therefore, considerable efforts have been devoted to develop new concentrating processes which can solve this problem. Among the developed processes, forward osmosis (FO) has been considered as an interesting alternative since it can be operated at low operating pressure and temperature and obtain a concentrated solution with high solid contents. However, there are several challenges in FO operation e.g. fouling phenomena, concentration polarization, and reverse diffusion of solution from draw solution. To address these issues, several developments have been made to prepare membrane which has high hydrophilicity, low fouling tendency, reduced concentration polarization, and low solute diffusion. The desired membrane has been obtained, for example, by modifying selective and support layers of the membrane. This paper reviews advances in FO membrane, including membrane preparation and modification. Principle and important parameters of FO in concentrating liquid foods are overviewed. In addition, challenges and strategies in FO membrane preparation are discussed.

Tackle reverse solute flux in forward osmosis towards sustainable water recovery: reduction and perspectives

Forward osmosis (FO) has emerged as a potentially energy-efficient membrane treatment technology to yield high-quality reusable water from various wastewater/saline water sources. A key challenge remained to be solved for FO is reverse solute flux (RSF), which can cause issues like reduced concentration gradient and loss of draw solutes. Yet no universal parameters have been developed to compare RSF control performance among various studies, making it difficult to position us in this "battle" against RSF. In this paper, we have conducted a concise review of existing RSF reduction approaches, including operational strategies (e.g., pressure-, electrolysis-, and ultrasound-assisted osmosis) and advanced membrane development (e.g., new membrane fabrication and existing membrane modification). We have also analyzed the literature data to reveal the current status of RSF reduction. A new parameter, mitigation ratio (MR), was proposed and used together with specific RSF (SRSF) to evaluate RSF reduction performance. Potential research directions have been discussed to help with future RSF control. This review intends to shed more light on how to effectively tackle solute leakage towards a more cost-effective and environmental-friendly FO treatment process.

Recent Advance on Draw Solutes Development in Forward Osmosis

In recent years, membrane technologies have been developed to address water shortage and energy crisis. Forward osmosis (FO), as an emerging membrane-based water treatment technology, employs an extremely concentrated draw solution (DS) to draw water pass through the semi-permeable membrane from a feed solution. DS as a critical material in FO process plays a key role in determining separation performance and energy cost. Most of existing DSs after FO still require a regeneration step making its return to initial state. Therefore, selecting suitable DS with low reverse solute, high flux, and easy regeneration is critical for improving FO energy efficiency. Numerous novel DSs with improved performance and lower regeneration cost have been developed. However, none reviews reported the categories of DS based on the energy used for recovery up to now, leading to the lack of enough awareness of energy consumption in DS regeneration. This review will give a comprehensive overview on the existing DSs based on the types of energy utilized for DS regeneration. DS categories based on different types of energy used for DS recovery, mainly including direct use based, chemical energy based, waste heat based, electric energy based, magnetic field energy based, and solar energy based are proposed. The respective benefits and detriments of the majority of DS are addressed respectively according to the current reported literatures. Finally, future directions of energy applied to DS recovery are also discussed.

Submerged Osmotic Processes: Design and Operation to Mitigate Mass Transfer Limitations

Submerged forward osmosis (FO) is of high interest for bioreactors, such as osmotic membrane bioreactor, microalgae photobioreactor, food or bioproduct concentration where pumping through pressurized modules is a limitation due to viscosity or breakage of fragile components. However, so far, most FO efforts have been put towards cross flow configurations. This study provides, for the first time, insights on mass transfer limitations in the operation of submerged osmotic systems and offer recommendations for optimized design and operation. It is demonstrated that operation of the submerged plate and frame FO module requires draw circulation in the vacuum mode (vacuum assisted osmosis) that is in favor of the permeation flux. However, high pressure drops and dead zones occurring in classical U-shape FO draw channel strongly disadvantage this design; straight channel design proves to be more effective. External concentration polarization (ECP) is also a crucial element in the submerged FO process since mixing of the feed solution is not as optimized as in the cross flow module unless applying intense stirring. Among the mitigation techniques tested, air scouring proves to be more efficient than feed solution circulation. However, ECP mitigation methodology has to be adapted to application specificities with regards to combined/synergetic effects with fouling mitigation.