ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Coupled membrane process applied to fruit juice concentration

B. Koroknai, L. Gubicza, and K. Bélafi-Bakó

Research Institute of Chemical and Process Engineering, Pannon University, Egyetem u. 2, H-8200 Veszprém, Hungary

E-mail: bako@mukki.richem.hu

Received: 4 April 2006  Revised: 2 June 2006  Accepted: 18 June 2006

Abstract: A coupled membrane process of membrane distillation and osmotic evaporation, where the solutions were thermostated separately at different temperatures, was developed. Enhanced water flux was obtained since the total driving force of the coupled process was higher than the sum of the driving forces of single processes. Apple, raspberry, sour cherry, red, and black currant juices were concentrated by the novel, mild technique.

Keywords: membrane distillation - osmotic evaporation - coupled membrane process - driving force - fruit juice - concentration

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-006-0073-1

Chemical Papers 60 (6) 399–403 (2006)