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Direct Osmosis: Its Mathematical Modeling and Application of Acoustic Field to Increase Flux

Kumar, Pallav (2007) Direct Osmosis: Its Mathematical Modeling and Application of Acoustic Field to Increase Flux. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Direct osmosis is a non-thermal membrane process employed for the concentration of fruit juices at ambient temperature and atmospheric pressure, thereby maintaining the nutritional properties of fruit juices. It employs a hydrophilic membrane and osmotic pressure difference across the membrane is driving force for water transport through the membranes. The main drawback of direct osmotic concentration, like any other membrane process, is relatively low flux. In the present work the effect of acoustic field (1.2 MHz) on transmembrane flux during direct osmosis process was studied. Experiments were performed in a membrane cell employing sucrose solution (20-50% w/w) as an osmotic agent. The application of acoustic field resulted in about 11-60% enhancement in flux. Also, during the course of work theoretical aspects of direct osmosis and its application in food industries were reported.
Uncontrolled Keywords: Osmosis Direct Osmosis Osmotic concentration Liquid foods concentration Modeling Acoustic field Transmembrane flux Hydrophilic membrane
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Jul 2007 05:00
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1384

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