Citation
Tirawat D., . and Sirinupong T., . and Lau W. J., . and Youravong W., . Vibration-assisted forward osmosis process for Mao (Antidesma bunius L. Spreng) juice concentration: water flux enhancement and preservation of phytochemicals. pp. 1156-1166. ISSN 2231-7546
Abstract
The experimental water flux of the forward osmosis (FO) process is much lower than the theoretical flux due to the existence of the internal concentration polarisation (ICP) external concentration polarisation (ECP) and membrane fouling. In the present work vibration was integrated with the FO process to enhance water flux in water and Mao (Antidesma bunius L. Spreng) juice concentration. In addition the capability of the FO process in preserving phytochemicals was studied. The use of the vibration assisted technique could enhance the water flux up to 23 during the FO process of distilled water due to the reduction of ICP and a much higher water flux enhancement (up to 70) was attained during the FO of Mao juice due to the reduction of ICP ECP and fouling. Phytochemicals including total phenolic compounds anthocyanin and ascorbic acid were preserved up to 82.7 72.6 and 95.9 respectively. These results suggest that membrane vibration is a promising technique for the enhancement of the FO process performance.
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Abstract
The experimental water flux of the forward osmosis (FO) process is much lower than the theoretical flux due to the existence of the internal concentration polarisation (ICP) external concentration polarisation (ECP) and membrane fouling. In the present work vibration was integrated with the FO process to enhance water flux in water and Mao (Antidesma bunius L. Spreng) juice concentration. In addition the capability of the FO process in preserving phytochemicals was studied. The use of the vibration assisted technique could enhance the water flux up to 23 during the FO process of distilled water due to the reduction of ICP and a much higher water flux enhancement (up to 70) was attained during the FO of Mao juice due to the reduction of ICP ECP and fouling. Phytochemicals including total phenolic compounds anthocyanin and ascorbic acid were preserved up to 82.7 72.6 and 95.9 respectively. These results suggest that membrane vibration is a promising technique for the enhancement of the FO process performance.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Antidesma bunius |
| AGROVOC Term: | Euphorbiaceae |
| AGROVOC Term: | Phytochemistry |
| AGROVOC Term: | Osmosis |
| AGROVOC Term: | Fruit juices |
| AGROVOC Term: | Vibration |
| AGROVOC Term: | Phenolic compounds |
| AGROVOC Term: | Anthocyanins |
| AGROVOC Term: | Ascorbic acid |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/9458 |
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