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Forward osmosis for concentration of liquid foods

Satya, Sriram Valluri (2010) Forward osmosis for concentration of liquid foods. [Student Project Report]

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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: Food Biotechnology has witnessed phenomenal growth in recent years. However, the growth of the downstream processing (DSP) of biological products is relatively modest. For the success of the commercial production of concentrates of sensitive compounds like food colorants and fruit juices (which contained more nutrient value and other biomolecules, necessary for a good diet), there is a need for efficient downstream processing techniques. Forward osmosis, as an athermal process, find its best application as an alternate method , at ambient temperature and atmospheric pressure for concentration of biomolecular compounds and liquid foods, in-order to retain organoleptic and physicochemical properties. Forward Osmosis, being the less energy consuming process, yet to address the needs of Food , Biotechnology, Pharmaceutical, Chemical industries to maintain the quality of the product and also finally reduce the cost of concentration of valuable products. In the present work, the forward osmosis process was investigated using laboratory -scale unit to elucidate the effect of feed solution, in the aspects of molecular weight and concentration on transmembrane flux with the change of orientation of the Cellulose triacetate membrane. Model systems were investigated and later the parameters are optimized for concentration of real systems [Vitis vinifera (grape) extract, Beta vulgaris (Beetroot) extract, Ananas comosus (Pineapple) extract]. It was found that there is no significant effect of molecular weight and concentration of the feed solutions on the transmembrane flux with active orientation of the cellulose triacetate membrane. The overall performance of the cellulose triacetate membrane in concentration of liquid foods is evaluated by observing transmembrane flux and by determining physicochemical properties of the real system extracts (crude, concentrate and reconstituted).
Uncontrolled Keywords: Forward Osmosis, Transmembrane flux, membrane orientation, real systems, physicochemical properties
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2010 10:38
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9525

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