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Concentration and temperature polarization effects during osmotic membrane distillation

Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2008) Concentration and temperature polarization effects during osmotic membrane distillation. Journal of Membrane Science, 322. pp. 146-153.

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Abstract

Pineapple juice is one of the popular fruit juice due to its pleasant aroma and flavor. Concentration of clarified pineapple juicewas carried out by osmotic membrane distillation in a plate and frame membrane module. Concentration and temperature polarization effects are found to have significant role on flux reduction during osmotic membrane distillation process. The contribution of these polarization effects on reduction of the driving force (in turn the flux) at various process conditions such as osmotic agent concentration (2–10 mol/kg (1 molality = 1 mol/kg)), flowrate (25–100 ml/min) of feed and osmotic agent are studied. Concentration polarization has more significant effect on flux reduction when compared to temperature polarization. The experimental fluxes were in good agreement with theoretical fluxes when calculated by considering both concentration and temperature polarization effects. The pineapple juice was concentrated up to a total soluble solids content of 62◦Brix at ambient temperature.

Item Type: Article
Uncontrolled Keywords: Osmotic membrane distillation Pineapple juice Mass transfer Concentration polarization Heat transfer
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2009 10:52
Last Modified: 10 Oct 2018 11:16
URI: http://ir.cftri.com/id/eprint/9096

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