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Effect of high and low molecular weight compounds on the behaviour of flux in forward osmosis.

Sushma, M. (2013) Effect of high and low molecular weight compounds on the behaviour of flux in forward osmosis. [Student Project Report] (Submitted)

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Abstract

Forward osmosis is a non-thermal membrane process employed for the concentration of liquid foods at ambient pressure and temperature without deterioration of product as well as less energy intensive. In the present work, possible mechanism of water transport from feed to osmotic agent side during forward osmosis in a situation when feed contains high or low molecular weight compounds and their combination has been presented. Forward osmosis asymmetric membrane consisted of a very thin semi-permeable nonporous active layer and a porous support layer. The effects of membrane orientation, mode l (active layer towards draw solution) and mode 2 (active layer towards feed solution), osmotic agent concentration on trans-membrane flux during the concentration of pectin and sucrose were studied. The concentrations of draw solution (sodium chloride) and feed solution (consisting of pectin and sucrose) were studied. The orientation of membrane was found to significantly influence the transmembrane flux. The concentration (1.5 to 6M) of osmotic agent solution when feed solution (pure water) were studied. The mode 1 was found to result in higher flux values compared to mode2 due to negligible concentration polarization. There was increase in flux in mode 2 when the feed solution (pectin and sucrose) containing high molecular weight compounds.

Item Type: Student Project Report
Uncontrolled Keywords: Forward osmosis, ambient pressure, temperature
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Apr 2014 07:34
Last Modified: 04 Apr 2014 07:34
URI: http://ir.cftri.com/id/eprint/11454

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