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

Gulied, M; Logade, K; Mutahir, H; Shaftah, S; Salauddin, S; Hameed, A; Zavahir, S; Elmakki, T; Shon, HK; Hong, S; Park, H; Han, DS

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

Gulied, M Logade, K Mutahir, H Shaftah, S Salauddin, S Hameed, A Zavahir, S Elmakki, T Shon, HK Hong, S Park, H Han, DS

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Publisher:: ELSEVIER SCI LTD
Publication Type:: Journal Article
Citation:: Journal of Environmental Chemical Engineering, 2023, 11, (5)
Issue Date:: 2023-10-01

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Field	Value	Language
dc.contributor.author	Gulied, M
dc.contributor.author	Logade, K
dc.contributor.author	Mutahir, H
dc.contributor.author	Shaftah, S
dc.contributor.author	Salauddin, S
dc.contributor.author	Hameed, A
dc.contributor.author	Zavahir, S
dc.contributor.author	Elmakki, T
dc.contributor.author	Shon, HK
dc.contributor.author	Hong, S
dc.contributor.author	Park, H
dc.contributor.author	Han, DS
dc.date.accessioned	2024-03-21T05:43:34Z
dc.date.available	2024-03-21T05:43:34Z
dc.date.issued	2023-10-01
dc.identifier.citation	Journal of Environmental Chemical Engineering, 2023, 11, (5)
dc.identifier.issn	2213-2929
dc.identifier.issn	2213-3437
dc.identifier.uri	http://hdl.handle.net/10453/176974
dc.description.abstract	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.
dc.language	English
dc.publisher	ELSEVIER SCI LTD
dc.relation.ispartof	Journal of Environmental Chemical Engineering
dc.relation.isbasedon	10.1016/j.jece.2023.110583
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	0306 Physical Chemistry (incl. Structural), 0904 Chemical Engineering, 0907 Environmental Engineering
dc.subject.classification	3406 Physical chemistry
dc.subject.classification	4004 Chemical engineering
dc.subject.classification	4011 Environmental engineering
dc.title	A review of membrane-based dewatering technology for the concentration of liquid foods
dc.type	Journal Article
utslib.citation.volume	11
utslib.for	0306 Physical Chemistry (incl. Structural)
utslib.for	0904 Chemical Engineering
utslib.for	0907 Environmental Engineering
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology/School of Civil and Environmental Engineering
pubs.organisational-group	University of Technology Sydney/Strength - CTWW - Centre for Technology in Water and Wastewater Treatment
utslib.copyright.status	open_access	*
dc.date.updated	2024-03-21T05:43:30Z
pubs.issue	5
pubs.publication-status	Published
pubs.volume	11
utslib.citation.issue	5

Abstract:

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.

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http://hdl.handle.net/10453/176974