Osmotic evaporation

Membrane processes termed as osmotic distillation or membrane distillation could be shown to be applications of membrane contactor technology also. Both of these processes are based on gas membranes. Osmotic distillation, sometimes called osmotic evaporation, involves transfer of water vapor across a gas-fiUed membrane, the process is driven by a difference in water vapor pressure maintained across the membrane [58-59] by separate aqueous hquids. Membrane distillation is a process where water vapor transfer is driven solely by a temperature difference across the gas-fiUed membrane [60-61]. Water evaporates from a hot aqueous phase and condenses on a cooler surface. This process may be useful in desalinating water or producing pure water if a good natural source of warm water is available, such as in a geothermal process. 

Kunz W, Benhabiles A, and Ben-Aim R. Osmotic evaporation through macroporous hydrophobic membranes a survey of current research and appUcations. J. Membr. Sci. 1996 121 25-36. 

Shaw [152] has carried out pilot scale experiments for the concentration of orange and passion fmit juices involving microfiltration followed by osmotic evaporation. Both juices were concentrated threefold to 33.5°Bx and 43.5°Bx, respectively. 

Alves, V.D. and CoeUioso, I.M. Effect of membrane characteristics on mass and heat transfer in the osmotic evaporation process, J. Membr. Sci., 228, 159, 2004. 

Brodard, F., et al. New hydrophobic membranes for osmotic evaporation process, Sep. Purif. Technol, 32, 3, 2003. 

Rodrigues, R.B., et al. Evaluation of reverse osmosis and osmotic evaporation to concentrate camu-camu juice (Myrciaria dubia), J. Food Eng., 63, 97, 2004. 

Shaw, P.E. Evaluation of concentrated orange and passion fruit juices prepared by osmotic evaporation, Lebensmit-wissen. Technol., 34(2), 60, 2001. 

Vaillant, F. Jeanton, E. Dornier, M. O Brien, G.M. Reynes, M. Decloux, M. Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. J. Food Eng. 2001, 47, 195-202. 

Alves M.D., Coelhoso I.M. (2006), Orange juice concentration by osmotic evaporation and membrane distillation a comparative study, J. Food Eng., 57,153-163. Baker R.W. (2004), Membrane technology and applications, 2nd ed. (R.W. Baker, Ed.), John Wiley Sons, Chichester, West Sussex, England. 

Cisse M,Vaillant F,Perez A,Domier M and Reynes M (2005), The quality of orange juice processed by coupling crossflow microfiltration and osmotic evaporation , Int J Food Sci Tech, 40,105-116. 

Ciss6 M, Vaillant F, Bouquet S, Pallet D, Lutin F, Reynes M and Dornier M (2011), Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality , Innov Food Sci Emerg Technol, 12, 352-360. 

Hongvaleerat C, Cabral LMC, Domier M, Reynes M and Ningsanond S (2008), Concentration of pineapple juice by osmotic evaporation , J Food Eng, 88, 548-552. 

Brodard, R, Romero, J., Belleville, M. R, Sanchez, J., Combe-James, C., Domier, M., and Rios, G. M. (2003). New hydrophobic membranes for osmotic evaporation process. Sep. Purif. Technol. 32, 3. 

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