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Direct contact membrane distillation for the concentration of clarified orange juice.pdf
Journal of Food Engineering 187 (2016) 37e43
Contents lists available at ScienceDirect
Journal of Food Engineering
journal homepage: /locate/jfoodeng
Direct contact membrane distillation for the concentration of clari?ed orange juice
C.A. Quist-Jensen a, F. Macedonio a, b, *, C. Conidi a, A. Cassano a, S. Aljlil c, O.A. Alharbi c, E. Drioli a, b, d, e
a Institute on Membrane Technology, ITM-CNR, c/o University of Calabria, via P. Bucci, 17/C, 87036, Rende, Cosenza, Italy b University of Calabria, Department of Environmental and Chemical Engineering, Italy c King Abdulaziz City for Science and Technology (KACST), Saudi Arabia d Hanyang University, WCU Energy Engineering Department, Seoul, South Korea e CEDT, King Abdulaziz University, Jeddah, Saudi Arabia
article info
Article history: Received 13 November 2015 Received in revised form 26 April 2016 Accepted 30 April 2016 Available online 3 May 2016
Keywords: Blood orange juice Ultra?ltration (UF) Direct contact membrane distillation (DCMD) Antioxidant activity
abstract
Multi-stage vacuum evaporation is a conventional unit operation in the industrial production of concentrated fruit juices. Membrane processes, such as direct contact membrane distillation (DCMD) and osmotic distillation (OD), offer several advantages over the traditional thermal evaporation, since they operate at a lower temperature thus preserving the nutritional and organoleptic properties of the fresh juice. These processes involve transport of water vapor through the pores of hydrophobic membranes due to a vapor pressure driving force provided by temperature and/or solute concentration differences across the membrane. In DCMD water is used on the permeate side instead of a stripping solution, thus increasing the sustainability of the process.
The aim of this study was to evaluate the potential of DCMD for concentrating clari?ed orange juice on laboratory scale. The raw juice was previously clari?ed by ultra?ltration (UF) in order to remove suspende
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