Identifying Best Companion between Fo Membrane and Draw Solute for High-Efficient Fruit Juice Concentration

Abstract

The technology of forward osmosis (FO) has garnered increasing research interest for its excellent advantages in producing high-quality concentrated juice. However, the practical application of FO to concentrate juice is hindered by the lack of an appropriate FO membrane and matched draw solution. To address this challenge, several food additives containing high-valence ions were investigated to improve the feasibility of the FO process for juice concentration, using a nanofiltration-like FO membrane with an interlayer constructed by MOFs-based nanoparticles. The prepared NF-like FO membranes exhibited negative potential, superior hydrophilicity, and uneven crosslinking, which matched well with five selected food additives (C6H8O7, K2SO4, C6H5K3O7, MgSO4, and KH2PO4). A comprehensive comparison of selected five additives indicated that, with the exception of MgSO4, these additives at their saturated concentration exhibited marginally higher osmotic pressure than that of the fresh juice, indicating their limited suitability for further concentration of the fresh juice. However, during the pre-concentration phase of the fresh juice, the juice concentration is lower than that of the fresh juice due to the additional water incorporated during the juice production process. C6H5K3O7 was the optimal draw solution for pre-concentrating apple juice, while MgSO4 was better suited for further concentrating fresh juice. The concentrations of C6H5K3O7 and MgSO4 in the final juice were well below their limit value. Based on these findings, a proposal for a dual-stage and dual-cycle FO process has been suggested to achieve highly efficient concentration of fruit juice and seamless integration of juice production and fertigation of fruit trees, without the need to consider draw solution recovery.

Keywords: Fruit juice, food additive, Forward osmosis, NF-like iTFC FO membrane, hybrid system