膜科学与技术

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Research on the process of concentrating apple juice
using forward osmosis technology

Authors： XUE Jian, JIN Limei, MENG Lingwei, SUN Qingrui, SUI Shiyou, PU Nana, ZHANG Jianqiang

Units： 1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing163319, China; 3. National Coarse Cereals Engineering Research Center, Daqing 163319, China; 4. Library，Heilongjiang Bayi Agricultural University, Daqing 163319, China

KeyWords： forward osmosis membrane; zwitterionic; apple juice; concentration; membrane cleaning

ClassificationCode：TQ028.8

year,volume(issue):pagination： 2025,45(5):143-152

Abstract：

Forward osmosis (FO) technology has the advantages of low energy consumption and effective retention of nutrients and aroma in fruit juice. In this article, a Box-Behnken response surface experiment was conducted to investigate the effects of draw solution type and composition, feed solution flow rate, and temperature on membrane flux and reverse solute diffusion flux during FO concentration based on single-factor experiments with apple juice as raw material. Process parameters were optimized, and the effects of different chemical cleaning methods on membrane flux recovery rate were compared. The results showed that when apple juice was used as the feed solution, the optimal FO concentration process was as follows: a mixed solution of glucose and potassium citrate (volume ratio 3∶1) was used as the draw solution, the feed solution flow rate was 12 L/h, and the temperature was 27 ℃. At this time, the membrane flux was 6.938 L/(m2·h), and the reverse solute diffusion flux was 0.235 mol/(m2·h). Chemical cleaning with NaOH, NaClO and citric acid had good effects, among which 5% (mass fraction) citric acid had the best cleaning effect on the apple juice-contaminated membrane, with a membrane flux recovery rate of 83.67%. This article aims to provide technical references for the application of FO technology in the field of fruit juice concentration.

Funds：

黑龙江省自然科学基金联合引导项目（LH2023B019）

AuthorIntro：

薛健（1999-），女，硕士研究生，研究方向为农产品加工及贮藏

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