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Flux decline and fouling analysis in reverse osmosis of watermelon juice.

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Title: Flux decline and fouling analysis in reverse osmosis of watermelon juice.
Authors: Lai Quoc, Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Doan Ngoc Thuc, Trinh1,2 (AUTHOR), Nguyen Hoang, Dung1,2 (AUTHOR)
Source: Journal of Food Process Engineering. Dec2022, Vol. 45 Issue 12, p1-9. 9p.
Subjects: Watermelons, Reverse osmosis, Fruit juices, Fouling, Oxidant status, Lycopene
Abstract: In this article, the concentration of watermelon juice by HR98PP membrane was investigated at 30 and 40 bar of operating pressure. The semi‐empirical model of permeate flux was determined. The predominant fouling mechanism in the concentration was found to be complete blocking by Hermia's model. Recovery yield and content of total solid, lycopene and antioxidant capacity in concentrate was analyzed. Results indicated that, concentration of watermelon juice by HR98PP at 40 bar exhibited the higher effectiveness than that at 30 bar. At 40 bar and 2.25 of CF, contents of total sugar (TS), lycopene, and antioxidant capacity in concentrate were 171.31 g/L, 83.9 mg/L, and 124.74 mg TEAC/L, respectively. Recovery yields of TS, lycopene, and antioxidant capacity in concentrate were 98.67%, 90.03%, and 82.39%, respectively. Maximum CF value of concentration at 40 bar of operating pressure was 2.64. The mathematical model was built for estimation of the change in contents of lycopene and TS versus time. Maximum theoretical content of lycopene and TS at 40 bar were estimated as 185 mg/L and 341 g/L, respectively. The cleaning procedure with NaOH solution at pH 10 could fully recovery permeate flux after the concentration. Results imply that, concentration of watermelon juice by HR98PP was feasible. Practical Applications: RO filtration is a method that is commonly used for concentration of fruit juice. In this study, the watermelon juice was concentrated with RO to increase concentration of substances. This solution can be applied in factories producing concentrated juice, fruit powder. Operating pressure and models have been evaluated. Fouling mechanism and flux model have also been researched. From the mathematical model studies, influence of process parameters on the concentration process and operating time were derived which will be helpful to apply and scale‐up in industry. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Flux decline and fouling analysis in reverse osmosis of watermelon juice.
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  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Lai+Quoc%2C+Dat%22">Lai Quoc, Dat</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lqdat@hcmut.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Doan+Ngoc+Thuc%2C+Trinh%22">Doan Ngoc Thuc, Trinh</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen+Hoang%2C+Dung%22">Nguyen Hoang, Dung</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Dec2022, Vol. 45 Issue 12, p1-9. 9p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Watermelons%22">Watermelons</searchLink><br /><searchLink fieldCode="DE" term="%22Reverse+osmosis%22">Reverse osmosis</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+juices%22">Fruit juices</searchLink><br /><searchLink fieldCode="DE" term="%22Fouling%22">Fouling</searchLink><br /><searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Lycopene%22">Lycopene</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: In this article, the concentration of watermelon juice by HR98PP membrane was investigated at 30 and 40 bar of operating pressure. The semi‐empirical model of permeate flux was determined. The predominant fouling mechanism in the concentration was found to be complete blocking by Hermia's model. Recovery yield and content of total solid, lycopene and antioxidant capacity in concentrate was analyzed. Results indicated that, concentration of watermelon juice by HR98PP at 40 bar exhibited the higher effectiveness than that at 30 bar. At 40 bar and 2.25 of CF, contents of total sugar (TS), lycopene, and antioxidant capacity in concentrate were 171.31 g/L, 83.9 mg/L, and 124.74 mg TEAC/L, respectively. Recovery yields of TS, lycopene, and antioxidant capacity in concentrate were 98.67%, 90.03%, and 82.39%, respectively. Maximum CF value of concentration at 40 bar of operating pressure was 2.64. The mathematical model was built for estimation of the change in contents of lycopene and TS versus time. Maximum theoretical content of lycopene and TS at 40 bar were estimated as 185 mg/L and 341 g/L, respectively. The cleaning procedure with NaOH solution at pH 10 could fully recovery permeate flux after the concentration. Results imply that, concentration of watermelon juice by HR98PP was feasible. Practical Applications: RO filtration is a method that is commonly used for concentration of fruit juice. In this study, the watermelon juice was concentrated with RO to increase concentration of substances. This solution can be applied in factories producing concentrated juice, fruit powder. Operating pressure and models have been evaluated. Fouling mechanism and flux model have also been researched. From the mathematical model studies, influence of process parameters on the concentration process and operating time were derived which will be helpful to apply and scale‐up in industry. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/jfpe.14183
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 9
        StartPage: 1
    Subjects:
      – SubjectFull: Watermelons
        Type: general
      – SubjectFull: Reverse osmosis
        Type: general
      – SubjectFull: Fruit juices
        Type: general
      – SubjectFull: Fouling
        Type: general
      – SubjectFull: Oxidant status
        Type: general
      – SubjectFull: Lycopene
        Type: general
    Titles:
      – TitleFull: Flux decline and fouling analysis in reverse osmosis of watermelon juice.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Lai Quoc, Dat
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          Name:
            NameFull: Doan Ngoc Thuc, Trinh
      – PersonEntity:
          Name:
            NameFull: Nguyen Hoang, Dung
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          Dates:
            – D: 01
              M: 12
              Text: Dec2022
              Type: published
              Y: 2022
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              Value: 45
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            – TitleFull: Journal of Food Process Engineering
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