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254 L.K. Wang et al. 1. Clarification, e.g., in the production of sparkling clear beverages using MF or UF 2. Concentration, e.g., using RO to produce fruit juice concentrates of greater than 42 degree Brix 3. Deacidification, e.g., using ED to reduce the acidity in fruit juices Figure 6.14 introduces the Fresh-Note process, also known as Separa-System, which is a multistage process (30): (a) UF is first used with the juice to separate out the pulp (the “bottom solids”) from the serum which contains the sugars and flavor components; (b) a pasteurizer is then used to treat the UF retentate, which is about 5–10% of the feed volume for destroying microorganisms and improving the stability of the juice product; (c) a combination of high rejection RO in early stages and low rejection RO in later stages for treating the serum (UF permeate) aiming at the recovery of any traces of sugar or flavor compounds; and (d) a blending unit is finally used to blend the RO concentrated serum and the pasteurized pulp, to produce an orange juice concentrate with 45–60 degree Brix or 45–60% soluble solids. Concentration of tomato juice presents a different challenge because tomatoes have high pulp content (25% fiber) and high viscosity (behaving in a non-Newtonian manner). A successful RO plant for tomato juice processing has been in operation since 1984 with tubular Feed Orange Juice 12° Brix 7% SS 50% SS UF Pasteurizer Blending UF Permeate Serum 45–60° 45–60° Brix Orange Juice Concentrate 40° LR RO 30° 12° LR RO 20° HR RO HR RO 12° Brix 20° Brix 10° Brix HR RO Water Fig. 6.14. Fresh-note process or separa-system for processing fruit juices. RO Permeate
Treatment of Food Industry Foods and Wastes by Membrane Filtration 255 membranes. The RO plant processes more than 250 tons/h (during the season) of 4.5 degree Brix juice to 8 degree Brix. It should be noted that the usual concentration of natural tomato juice is 4.5–5.0 degree Brix. Commercial tomato sauces are 8–12 degree Brix, and tomato pastes are 28–29 degree Brix. Retention of organic acids (citric and L-malic), sugars (glucose, fructose), mineral ions (K, Mg, Na, F, Cl), and free amino acids is excellent. The color of the tomato juice product is very good and shows none of the browning normally associated with evaporation. This color quality is retained when evaporated further to 28–30 degree Brix paste because of the reduced time in the evaporator. When the membrane technology is applied to the production of concentrated fruit and tomato juices, the following considerations should be taken into account, according to Dr. A. Sabater de Sabates, Chief of the Food Processing Unit, UNIDO (8): 1. The main advantage of the membrane process system lies in the lower energy consumption. Total liquid volume remains the same. The influent feed stream is equal to the permeate stream plus the retentate stream. The economic advantages depend on energy costs, membrane replacement costs, as well as the duration of the campaign. 2. As the citrus fruit juices are also non-Newtonian, there are flow problems as well as the classical fouling problems. This may increase investment and running costs. 3. For the time being, the membrane process system cannot produce orange juice concentrated up to 65 degree Brix, which is standard. This step, from 55 to 65 degrees, is done by vacuum evaporation. 4. The juice obtained by the membrane process system has fewer microparticles and therefore is more transparent. When consumer preference goes to a more cloudy juice, the juice fibers can be blended. 5. As the rheological behavior of tomato juice is irreversibly shear dependent, the apparent viscosity of the final product is therefore lower than with the conventional process. In any case, tomato juice has to be quickly heated to inactivate pectinase, but it is a fact that the color is better with the membrane technology. 6. As the membrane process system has inherent advantages in energy savings and low temperature processing, some comparative analysis of investment and running vs. the conventional vacuum evaporation methods, would be of great interest. 5.3. Removal of Salts from Food Processing Water Streams Using NF The single most important food manufacturing application of NF membranes is desalting of whey permeate (Fig. 6.15) or other food processing water streams (32). Salty cheese whey, for instance, poses a serious waste disposal problem in the food industry. The salt content, whey solids content and biochemical oxygen demand of the salty cheese whey are about 4–6, 6% and 45,000 mg/L, respectively. Accordingly, the salty cheese whey can neither be discharged directly into a POTW system, nor mixed with normal cheese whey because of its extremely high salt content (33). Figure 6.15 shows how a major waste disposal problem is solved by desalting of cheese whey permeate using NF membranes. The NF system effectively removes sodium chloride as permeate, which is recycled or discharged. The retentate that is desalted whey is added back to the normal whey. This is a typical example of cleaner production as well as a cost-saving process.
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Membrane and Desalination Technolog
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Editors Dr. Lawrence K. Wang Zorex
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vi Preface Our treatment of polluti
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Contents Preface . ................
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Contents xi 3.4. Considering Existi
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Contents xiii 7. Membrane Separatio
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Contents xv 6. Design for Large Com
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Contents xvii 13. Desalination of S
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Contributors JIRAPAT ANANPATTARACHA
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CONTENTS 1 Membrane Technology: Pas
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Membrane Technology: Past, Present
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48 J. Ren and R. Wang Key Words Pol
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50 J. Ren and R. Wang Nonporous den
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52 J. Ren and R. Wang pervaporation
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54 J. Ren and R. Wang HO HO OH O OH
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56 J. Ren and R. Wang Fig. 2.7 Chem
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58 J. Ren and R. Wang N O O 3.10. P
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60 J. Ren and R. Wang inversion, th
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62 J. Ren and R. Wang where Dm i an
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64 J. Ren and R. Wang as nucleation
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66 J. Ren and R. Wang and no polyme
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68 J. Ren and R. Wang where b ¼ v1
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70 J. Ren and R. Wang S gelation ti
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72 J. Ren and R. Wang structure wil
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74 J. Ren and R. Wang Viscous finge
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76 J. Ren and R. Wang nonsolvent so
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78 J. Ren and R. Wang Thickness of
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80 J. Ren and R. Wang 5.1.1. Rheolo
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82 J. Ren and R. Wang the spinneret
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84 J. Ren and R. Wang Dynamic visco
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86 J. Ren and R. Wang where A is th
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88 J. Ren and R. Wang In the spinni
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90 J. Ren and R. Wang stress, espec
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92 J. Ren and R. Wang solution at t
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94 J. Ren and R. Wang TIPS ¼ Therm
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96 J. Ren and R. Wang 5. Kesting RE
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98 J. Ren and R. Wang 51. Matsuyama
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100 J. Ren and R. Wang 92. Ren J, C
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102 L. Song and K.Guan Tay Key Word
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104 L. Song and K.Guan Tay Flux A A
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106 L. Song and K.Guan Tay increase
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108 L. Song and K.Guan Tay Table 3.
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110 L. Song and K.Guan Tay • A fe
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112 L. Song and K.Guan Tay Feed wat
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114 L. Song and K.Guan Tay Fouling
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116 L. Song and K.Guan Tay Fouling
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118 L. Song and K.Guan Tay The symb
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120 L. Song and K.Guan Tay Table 3.
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122 L. Song and K.Guan Tay Permeate
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124 L. Song and K.Guan Tay Average
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128 L. Song and K.Guan Tay generati
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132 L. Song and K.Guan Tay flux. Un
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134 L. Song and K.Guan Tay 14. Kaak
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136 N.K. Shammas and L.K. Wang remo
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138 N.K. Shammas and L.K. Wang The
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140 N.K. Shammas and L.K. Wang excu
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142 N.K. Shammas and L.K. Wang dire
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144 N.K. Shammas and L.K. Wang broa
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146 N.K. Shammas and L.K. Wang remo
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148 N.K. Shammas and L.K. Wang 4. T
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150 N.K. Shammas and L.K. Wang 8. S
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152 N.K. Shammas and L.K. Wang 4.5.
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154 N.K. Shammas and L.K. Wang Tabl
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156 N.K. Shammas and L.K. Wang phys
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158 N.K. Shammas and L.K. Wang mono
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164 N.K. Shammas and L.K. Wang Fig.
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170 N.K. Shammas and L.K. Wang CSTR
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172 N.K. Shammas and L.K. Wang chec
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178 N.K. Shammas and L.K. Wang 4. C
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182 N.K. Shammas and L.K. Wang Sens
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186 N.K. Shammas and L.K. Wang Maxi
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188 N.K. Shammas and L.K. Wang 2. 2
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196 N.K. Shammas and L.K. Wang PFR
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198 N.K. Shammas and L.K. Wang 16.
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5 Treatment of Industrial Effluents
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Page 255 and 256: CONTENTS 6 Treatment of Food Indust
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306 J. Paul Chen et al. l Product c
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308 J. Paul Chen et al. Feed Permea
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310 J. Paul Chen et al. From Table
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312 J. Paul Chen et al. To calculat
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314 J. Paul Chen et al. biofilm for
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316 J. Paul Chen et al. magnesium,
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318 J. Paul Chen et al. reduction o
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320 J. Paul Chen et al. Table 7.6 C
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322 J. Paul Chen et al. many factor
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324 J. Paul Chen et al. 9.2. Gas Se
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326 J. Paul Chen et al. c w2 ¼ Con
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328 J. Paul Chen et al. 14. Economi
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330 J. Paul Chen et al. 55. Basu OD
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332 J. Paul Chen et al. 99. Teodosi
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334 N.K. Shammas and L.K. Wang 1. I
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336 N.K. Shammas and L.K. Wang dete
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342 N.K. Shammas and L.K. Wang impo
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348 N.K. Shammas and L.K. Wang 5-20
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CONTENTS 9 Adsorption Desalination:
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Adsorption Desalination: A Novel Me
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434 J. Qin and K.A. Kekre 1. INTROD
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436 J. Qin and K.A. Kekre utilized
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438 J. Qin and K.A. Kekre 3.2. Desc
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440 J. Qin and K.A. Kekre Table 10.
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442 J. Qin and K.A. Kekre Fig. 10.4
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446 J. Qin and K.A. Kekre different
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448 J. Qin and K.A. Kekre protectin
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462 J. Qin and K.A. Kekre 7.2. Desc
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468 J. Qin and K.A. Kekre and anion
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470 J. Qin and K.A. Kekre become on
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472 J. Qin and K.A. Kekre COD ¼ Ch
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474 J. Qin and K.A. Kekre 25. Parso
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476 J. Qin and K.A. Kekre technique
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478 P. Kajitvichyanukul et al. 1. I
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480 P. Kajitvichyanukul et al. of 5
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482 P. Kajitvichyanukul et al. well
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484 P. Kajitvichyanukul et al. The
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486 P. Kajitvichyanukul et al. 3.3.
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488 P. Kajitvichyanukul et al. 4. C
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492 P. Kajitvichyanukul et al. rDNA
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508 P. Kajitvichyanukul et al. Tabl
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516 P. Kajitvichyanukul et al. (b)
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518 P. Kajitvichyanukul et al. 8. A
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520 P. Kajitvichyanukul et al. 52.
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12 Desalination of Seawater by Ther
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Desalination of Seawater by Thermal
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CONTENTS 13 Desalination of Seawate
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Desalination of Seawater by Reverse
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670 K. Mohanty and R. Ghosh 1. INTR
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672 K. Mohanty and R. Ghosh municip
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674 K. Mohanty and R. Ghosh 3.2. Tw
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676 K. Mohanty and R. Ghosh Fig. 16
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680 K. Mohanty and R. Ghosh Cabassu
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682 K. Mohanty and R. Ghosh 4.3. Ga
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684 K. Mohanty and R. Ghosh Membran
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688 K. Mohanty and R. Ghosh MBRs ca
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690 K. Mohanty and R. Ghosh two pro
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692 K. Mohanty and R. Ghosh can be
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694 K. Mohanty and R. Ghosh 27. Bel
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696 K. Mohanty and R. Ghosh 70. Fut
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Acceptance testing, 384-385 ACF. Se
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Index 701 Challenge test solution d
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Index 703 Disinfection by-products
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Index 705 Hemodialysis, 2, 6, 281 H
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Index 707 Membrane bioreactor-rever
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Index 709 Microfiltration-reverse o
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Index 711 Physical cleaning, 322-32
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Index 713 Reynolds number, 676, 679
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Index 715 Thermal concentration, 25
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