Journal
JOURNAL OF MEMBRANE SCIENCE
Volume 269, Issue 1-2, Pages 187-193Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.memsci.2005.06.034
Keywords
membrane contactor; osmotic evaporation; membrane distillation; coupled operation
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The coupled operation of osmotic evaporation (OE) and membrane distillation (MD) for concentration of fruit juices was studied. Both membrane processes were applied in a way where both solutions in the membrane contactor were thermostated separately at different temperatures: the osmotic solution was the cold side, while the aqueous solution to be concentrated was the warm side (heated). The experiments have proven that the driving forces were added, which resulted in enhanced water flux during the operation, thus the coupled process is more effective. (c) 2005 Elsevier B.V. All rights reserved.
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