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A review of membrane-based dewatering technology for the concentration of liquid foods

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submitted on 2023-08-10, 11:36 and posted on 2023-10-15, 06:46 authored by Mona Gulied, Khulood Logade, Hafsa Mutahir, Sadiyah Shaftah, Sayma Salauddin, Areeba Hameed, Sifani Zavahir, Tasneem Elmakki, Ho Kyong Shon, Seungkwan Hong, Hyunwoong Park, Dong Suk Han

The imperative to establish environmentally friendly and sustainable food processing techniques has compelled the food industry to explore alternative approaches that uphold food quality, ensure nutritional integrity, and minimize energy consumption. Extensive research conducted in the past decade has substantiated the superiority of membrane-based dewatering technology over conventional methods, owing to its ability to retain nutrients effectively while minimizing energy requirements. Notably, forward osmosis (FO) and membrane distillation (MD) have emerged as viable membrane technologies for food processing in the industry. However, recent reviews have underscored the prominence of FO in the enrichment of liquid food, positioning it as a preferred choice among other membrane-based processes. This review paper aims to elucidate the advancements and contributions of FO and MD in the realm of food processing while evaluating their maturity and technology readiness level for food concentration. Moreover, it endeavors to delineate specific parameters, including pretreatment techniques, membrane cleaning strategies, and membrane configurations/modules tailored to liquid food sources' distinct dewatering requirements. Although most FO and MD studies have focused on lab-scale fruit juice and whey concentration, future investigations should encompass pilot-scale process development alongside comprehensive techno-economic analyses to facilitate the smooth transition of these technologies to an industrial scale.

Other Information

Published in: Journal of Environmental Chemical Engineering
License: https://creativecommons.org/licenses/by/4.0/
See article on publisher's website: https://dx.doi.org/10.1016/j.jece.2023.110583

Funding

Open Access funding provided by the Qatar National Library

History

Language

  • English

Publisher

Elsevier

Publication Year

  • 2023

License statement

This Item is licensed under the Creative Commons Attribution 4.0 International License

Institution affiliated with

  • Qatar University
  • Center for Advanced Materials - QU
  • College of Engineering - QU
  • College of Arts and Sciences - QU