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Emerging forward osmosis and membrane distillation for liquid food concentration: A review

Jianfei Pei, Shanshan Gao, Sarper Sarp Orcid Logo, Haihua Wang, Xiaonan Chen, Jin Yu, Tianli Yue, Wirote Youravong, Zhenyu Li

Comprehensive Reviews in Food Science and Food Safety, Volume: 20, Issue: 2, Pages: 1910 - 1936

Swansea University Author: Sarper Sarp Orcid Logo

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DOI (Published version): 10.1111/1541-4337.12691

Abstract

As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of f...

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Published in: Comprehensive Reviews in Food Science and Food Safety
ISSN: 1541-4337 1541-4337
Published: Wiley 2021
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URI: https://cronfa.swan.ac.uk/Record/cronfa56121
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first_indexed 2021-01-25T10:07:59Z
last_indexed 2021-05-26T03:22:09Z
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spelling 2021-05-25T16:11:40.2948974 v2 56121 2021-01-25 Emerging forward osmosis and membrane distillation for liquid food concentration: A review ca341f0a3e516f888e12d2710d06e043 0000-0003-3866-1026 Sarper Sarp Sarper Sarp true false 2021-01-25 CHEG As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food concentration advancement, membrane fouling, and economic assessment have been scant. This review aims to provide an up‐to‐date knowledge about liquid food concentration by FO and MD. First, we introduce the principle and applications of FO and MD in liquid food concentration, and highlight the effect of process on liquid food composition, membrane fouling mechanism, and strategies for fouling mitigation. Besides, economic assessment of FO and MD processes is reviewed. Moreover, the challenges as well as future prospects of FO and MD applied in liquid food concentration are proposed and discussed. Comparing with conventional membrane‐based or thermal‐based technologies, FO and MD show outstanding advantages in high concentration rate, good concentrate quality, low fouling propensity, and low cost. Future efforts for liquid food concentration by FO and MD include (1) development of novel FO draw solution (DS); (2) understanding the effects of liquid food complex compositions on membrane fouling in FO and MD concentration process; and (3) fabrication of novel membranes and innovation of membrane module and process configuration for liquid food processing. Journal Article Comprehensive Reviews in Food Science and Food Safety 20 2 1910 1936 Wiley 1541-4337 1541-4337 economic viability, forward osmosis, liquid food concentration, membrane distillation, mem-brane fouling 4 3 2021 2021-03-04 10.1111/1541-4337.12691 COLLEGE NANME Chemical Engineering COLLEGE CODE CHEG Swansea University 2021-05-25T16:11:40.2948974 2021-01-25T10:06:46.8396045 Faculty of Science and Engineering School of Engineering and Applied Sciences - Chemical Engineering Jianfei Pei 1 Shanshan Gao 2 Sarper Sarp 0000-0003-3866-1026 3 Haihua Wang 4 Xiaonan Chen 5 Jin Yu 6 Tianli Yue 7 Wirote Youravong 8 Zhenyu Li 9
title Emerging forward osmosis and membrane distillation for liquid food concentration: A review
spellingShingle Emerging forward osmosis and membrane distillation for liquid food concentration: A review
Sarper Sarp
title_short Emerging forward osmosis and membrane distillation for liquid food concentration: A review
title_full Emerging forward osmosis and membrane distillation for liquid food concentration: A review
title_fullStr Emerging forward osmosis and membrane distillation for liquid food concentration: A review
title_full_unstemmed Emerging forward osmosis and membrane distillation for liquid food concentration: A review
title_sort Emerging forward osmosis and membrane distillation for liquid food concentration: A review
author_id_str_mv ca341f0a3e516f888e12d2710d06e043
author_id_fullname_str_mv ca341f0a3e516f888e12d2710d06e043_***_Sarper Sarp
author Sarper Sarp
author2 Jianfei Pei
Shanshan Gao
Sarper Sarp
Haihua Wang
Xiaonan Chen
Jin Yu
Tianli Yue
Wirote Youravong
Zhenyu Li
format Journal article
container_title Comprehensive Reviews in Food Science and Food Safety
container_volume 20
container_issue 2
container_start_page 1910
publishDate 2021
institution Swansea University
issn 1541-4337
1541-4337
doi_str_mv 10.1111/1541-4337.12691
publisher Wiley
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Engineering and Applied Sciences - Chemical Engineering{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Engineering and Applied Sciences - Chemical Engineering
document_store_str 0
active_str 0
description As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food concentration advancement, membrane fouling, and economic assessment have been scant. This review aims to provide an up‐to‐date knowledge about liquid food concentration by FO and MD. First, we introduce the principle and applications of FO and MD in liquid food concentration, and highlight the effect of process on liquid food composition, membrane fouling mechanism, and strategies for fouling mitigation. Besides, economic assessment of FO and MD processes is reviewed. Moreover, the challenges as well as future prospects of FO and MD applied in liquid food concentration are proposed and discussed. Comparing with conventional membrane‐based or thermal‐based technologies, FO and MD show outstanding advantages in high concentration rate, good concentrate quality, low fouling propensity, and low cost. Future efforts for liquid food concentration by FO and MD include (1) development of novel FO draw solution (DS); (2) understanding the effects of liquid food complex compositions on membrane fouling in FO and MD concentration process; and (3) fabrication of novel membranes and innovation of membrane module and process configuration for liquid food processing.
published_date 2021-03-04T04:10:50Z
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score 11.013575

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