Concentration of Fruit Juices by Multiple-Effect Membrane Distillation
WANG Huan, QIN Ying-Jie, LIU Li-Qiang, CUI Dong-Sheng
(1School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China;
2Chembrane Engingeering and Technology, Inc., Tianjin 300308, China)
Abstract：
Multiple-effect membrane distillation (MEMD) was used to concentrate fruit juices such as watermelon juice, pear juice, grapefruit juice and apple juice, which possessed characteristics of mild operation conditions, high enrichment ratio, low capital cost and high thermal efficiency. The influences of various experimental conditions such as feed-in concentration, feed-in flow rate, and heating temperature on the trans-membrane flux and gained output ratio (GOR) were studied. In the initial stage of concentrating fresh juices by MEMD process, both GOR and trans-membrane flux were less influenced by the concentration of sugars in the juice and, the average water permeate flux achieved 3 L/(m2.L), the GOR achieved 7.5 when the temperature of heating resource was 75 ℃. In a long-term stability test lasting for 60 days, the MEMD module and operation kept in good condition through the whole experiment.
WANG Huan, QIN Ying-Jie, LIU Li-Qiang, CUI Dong-Sheng.Concentration of Fruit Juices by Multiple-Effect Membrane Distillation[J]. Chemcial Industry and Engineering, 2012,29(4): 50-57
2012, Vol. 29 
