Effect of process parameters on transmembrane flux during direct osmosis

Direct osmosis is a non-thermal membrane process employed for the concentration of fruit juices at ambient temperature and atmospheric pressure, thereby maintaining the organoleptic and nutritional properties of fruit juices. In the present study, concentration of pineapple juice by direct osmosis was explored. Aqueous solution of sucrose (0–40%, w/w)–sodium chloride (0–26%, w/w) combination was investigated as an alternative osmotic agent. The sucrose–sodium chloride combination can overcome the drawback of sucrose (low flux) and sodium chloride (salt migration) as osmotic agents during direct osmosis process. The effect of the hydrodynamic conditions in the module and feed temperature (25–45 °C) on transmembrane flux was evaluated. For a range of hydrodynamic conditions studied, it was observed that transmembrane flux increases with Reynolds number. The increase in feed temperature resulted in an increase in transmembrane flux. The pineapple juice was concentrated upto a total soluble solids content of 60 °Brix at ambient temperature. The effect of direct osmosis process on physico-chemical characteristics of pineapple juice was also studied. The ascorbic acid content was well preserved in the pineapple juice concentrate by direct osmosis process.