TY - JOUR
T1 - Latest development in low-pressure osmotic-based membrane separation for liquid food concentration
T2 - a review
AU - Julian, Helen
AU - Khoiruddin, Khoiruddin
AU - Sutrisna, Putu Doddy
AU - Machmudah, Siti
AU - Wenten, I. Gede
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/12
Y1 - 2022/12
N2 - Low-pressure osmotic-based membrane separation, such as osmotic membrane distillation (OMD) and forward osmosis (FO), is a separation process suitable for the concentration of liquid food with heat-sensitive components. In FO, a dense hydrophilic membrane is used with osmotic-pressure gradient as the driving force. Reverse salt diffusion and low osmotic gradient are major phenomena impeding the FO application. Food preservatives can be applied as the draw solutions, however, it is imperative to ensure the limit of food additives for safe consumption of the concentrated product. In OMD, a porous hydrophobic membrane is employed, and vapor-pressure difference acts as the driving force. Wetting is the major drawback for OMD industrialization that needs to be resolved. The application of dense membrane in OMD for liquid food concentration to overcome the wetting is highlighted in this study.
AB - Low-pressure osmotic-based membrane separation, such as osmotic membrane distillation (OMD) and forward osmosis (FO), is a separation process suitable for the concentration of liquid food with heat-sensitive components. In FO, a dense hydrophilic membrane is used with osmotic-pressure gradient as the driving force. Reverse salt diffusion and low osmotic gradient are major phenomena impeding the FO application. Food preservatives can be applied as the draw solutions, however, it is imperative to ensure the limit of food additives for safe consumption of the concentrated product. In OMD, a porous hydrophobic membrane is employed, and vapor-pressure difference acts as the driving force. Wetting is the major drawback for OMD industrialization that needs to be resolved. The application of dense membrane in OMD for liquid food concentration to overcome the wetting is highlighted in this study.
UR - http://www.scopus.com/inward/record.url?scp=85140429810&partnerID=8YFLogxK
U2 - 10.1016/j.cofs.2022.100947
DO - 10.1016/j.cofs.2022.100947
M3 - Review article
AN - SCOPUS:85140429810
SN - 2214-7993
VL - 48
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
M1 - 100947
ER -