Ultrasonication assisted forward osmosis concentration of pomegranate juice and comparison with forward osmosis

Das, Trishitman (2025) Ultrasonication assisted forward osmosis concentration of pomegranate juice and comparison with forward osmosis. Journal of Food Engineering, 399. pp. 1-11.

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Abstract

The internal concentration polarization creates major challenges in forward osmosis (FO) concentration process as the issue roots a substantial reduction in transmembrane flux crosswise the membrane. Mitigating internal concentration polarization is difficult phenomenon as it occurs within the porous support layer of the membrane and induces turmoil or change the conditions hydrodynamically which prone to be useless. In the research, the inclusion of 33 kHz ultrasonication with forward osmosis on pomegranate (Punica granatum) juice concentration was investigated. The Pomegranate juice (15◦ Brix) was concentrated (~61◦ Brix) using forward osmosis and ultrasonication assisted forward osmosis (USFO). The study process utilizes two different ultrasonication application combination with every 10 min ultrasonication with 5 min off (USFO 10:5) and with every 5 min ultrasonication with 10 min off (USFO 5:10). The outcome shows that the additional ultrasonication was operative in partly reducing the internal concentration polarization effect, enhancing transmembrane flux, and reducing the concentration time by 4h. It was also observed that USFO 10:5 was more effective in mitigation of internal concentration polarization process compared to USFO 5:10. Although transmembrane flux was improved, ultrasonication caused an increased in reverse salt flux through the membrane to the concentrate. Additionally, the effect of USFO on the pomegranate juice quality parameters of was measured, and was found that ultrasonication has affected the quality parameters, but the optical parameters were not much effected.

Item Type:	Article
Uncontrolled Keywords:	Ultrasonication, Forward osmosis, Pomegranate, Concentration polarization, Mitigating fouling
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 07 Food Engineering
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	24 Jun 2025 08:16
Last Modified:	24 Jun 2025 08:16
URI:	http://ir.cftri.res.in/id/eprint/19559

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