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المؤلفGulied, M.
المؤلفLogade, K.
المؤلفMutahir, H.
المؤلفShaftah, S.
المؤلفSalauddin, S.
المؤلفHameed, A.
المؤلفZavahir, S.
المؤلفElmakki, T.
المؤلفShon, H.K.
المؤلفHong, S.
المؤلفPark, H.
المؤلفHan, D.S.
تاريخ الإتاحة2023-10-09T07:34:20Z
تاريخ النشر2023
اسم المنشورJournal of Environmental Chemical Engineering
المصدرScopus
معرّف المصادر الموحدhttp://dx.doi.org/10.1016/j.jece.2023.110583
معرّف المصادر الموحدhttp://hdl.handle.net/10576/48344
الملخصThe 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.
راعي المشروعThis publication was made possible by UREP grant# [UREP 28-059-2-023] from the National Research Fund. Open Access funding was provided by the Qatar National Library (QNL). H.P. is grateful to the National Research Foundation for financial support (2019R1A2C2002602 and 2018R1A6A1A03024962).
اللغةen
الناشرElsevier Ltd
الموضوعFood processing
Food security
Forward osmosis
Membrane distillation
Technology readiness level
العنوانA review of membrane-based dewatering technology for the concentration of liquid foods
النوعArticle
رقم العدد5
رقم المجلد11
dc.accessType Open Access


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