[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice.

Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K.S.M.S. (2006) Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice. Journal of Membrane Science, 272 (1-2). pp. 58-69. ISSN 0376-7388

[img] PDF
Journal_of_Membrane_Science_272_(2006)_58-69.pdf
Restricted to Registered users only

Download (370kB)
Official URL: http://www.sciencedirect.com/science/journal/03767...

Abstract

Osmotic membrane distillation is a novel membrane process for the removal of water from dilute aqueous solutions, such as liquid foods or natural colors, concentrating them, while retaining the organoleptic and nutritional properties. The effect of various process parameters, such as concentration (2–10 m) and flow rate (25–100 ml min<sup>−1</sup>) of feed and osmotic agent on the transmembrane flux was evaluated in case of phycocyanin and sweet-lime juice. The increase in the osmotic agent concentration and flow rate resulted in an increase in transmembrane flux. A three-fold concentration in case of phycocyanin and 10-fold in case of sweet-lime juice could be achieved. The magnitude of temperature polarization is small and the maximum temperature difference across the membrane was only 0.8 K that too for 10 m calcium chloride solution. The feed and osmotic agent side mass transfer resistances were estimated based on classical empirical correlation of dimensionless numbers, whereas membrane resistance was estimated using Dusty-gas model. The mass transfer mechanism was found to be in the transition region that is between Knudsen and molecular diffusion. The type of mass transfer mechanism was dominating depending upon the pore size of the membrane. In case of membrane with pore size of 0.05 μm, the contribution of Knudsen diffusion is higher (74% of the membrane resistance), whereas for 0.20 μm the contribution of molecular diffusion is higher (59% of the membrane resistance). The flux across the membrane during the process was predicted using resistances-in-series model. The experimental values were found to correlate well with the predicted values.

Item Type: Article
Additional Information: Copyright of this article belongs to Elsevier Ltd.
Uncontrolled Keywords: Osmotic membrane distillation; Mass transfer; Natural color; Liquid foods; Resistance in series model
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/556

Actions (login required)

View Item View Item