CSIR Central

Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/13356/ http://dx.doi.org/10.1016/j.ultsonch.2016.06.020

Title	Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant.

Creator	Chanukya, B. S. Rastogi, N. K.

Subject	05 Fruit juice 05 Processing and Engineering

Description	The present study deals with the effect of higher and lower molecular weight compounds present in the feed on concentration polarization during forward osmosis concentration and its mitigation by the application of ultrasound. The effects of ultrasound on transmembrane water flux at different forward osmosis membrane orientations and different model feed solutions consisting of sucrose and pectin have also been evaluated. The feed containing sucrose and pectin subjected towards active layer of the membrane was found to be the most suitable orientation. The application of ultrasound (30 kHz) significantly reduced the concentration polarization when the feed contains sucrose concentration up to 5%. Whereas, in case of feed containing 0.5% pectin, the ultrasound was not found to be effective in dislodging the gel layer formation resulting in severe external concentration polarization on the membrane surface. In comparison to the ordinary forward osmosis process, the ultrasound-assisted forward osmosis process resulted in higher water fluxes in case of sweet lime juice as well as rose extract containing anthocyanin. The degradation of rose anthocyanin due to ultrasound was found to be 1.82%. Application of ultrasound was found to be an effective way in mitigating concentration polarization on the forward osmosis membrane resulting in increased flux.

Date	2017

Type	Article PeerReviewed

Format	pdf

Language	en

Identifier	http://ir.cftri.com/13356/1/Ultrasonics%20Sonochemistry%202017.pdf Chanukya, B. S. and Rastogi, N. K. (2017) Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant. Ultrasonics Sonochemistry, 34. pp. 426-435.