Vibration-assisted forward osmosis process for Mao (Antidesma bunius L. Spreng) juice concentration: water flux enhancement and preservation of phytochemicals

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

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(06)%202020/DONE%2...

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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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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