Forward Osmosis Membrane Concentration of Raw Sugarcane Juice
Conventional thermal evaporation and pressure driven process that is reverse osmosis are widely used to concentrate liquid foods, but they are highly energy intensive and expensive. Forward osmosis which is promising membrane process is extensively studie
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1 Introduction Sugarcane is scientifically known as Saccharum officinarum, largely produced in tropical and sub-tropical regions of India and relatively low cost agricultural resource (Nene et. al. 2002). Sugarcane juice consists of organic non-sugars which are in the form of soluble solids such as starch, protein, waxes and gums; it varies in 0.85–1.45 %. In addition 3–5 % of soluble solids constitute other components such as colour precursors, colorants etc. (Saha et al. 2006). In industries, the sugarcane is processed and converted to syrup; extracted juice after potential sugarcane coarse filtration consists of tiny particles such as proteins, salts of acids, polysaccharides and tiny particles of bagasse. Dark brown color of the juice is mainly due to the presence of polyphenolics, organic acids and flavonoids in small amounts (Laksameethanasan et al. 2012). The impurities are not precipitated completely in conventional liming process; moreover the calcium concentration is enhanced in the treatment (Saha et al. 2009). Sugar processing is one of the most energy intensive processes in food industry, which challenges membrane separation processes like microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) or reverse osmosis (RO) (Hinkova et al. 2000). Vastly employed method for food preservation, shelf-life extension and for concentration is thermal processing. However, negative impacts may be encountered on sensory parameters (colour, aroma, flavor), nutritious components and technological properties among others in industrial thermal treatments (Sant’Anna et al. 2012). Concentrated sucrose solutions are enormously used in bakery products, candies and in jams and marmalades during the formulation and have many other applications in food process engineering. Sucrose solutions can also be used as H.N. Shalini C.A. Nayak (&) Department of Chemical Engineering, BMS College of Engineering, Bull Temple Road, P B No. 1908, Bengaluru 560019, Karnataka, India e-mail: [email protected] © Springer Science+Business Media Singapore 2016 I. Regupathi et al. (eds.), Recent Advances in Chemical Engineering, DOI 10.1007/978-981-10-1633-2_10
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preservatives and are especially used to preserve fruits and vegetables (sometimes in combination with salt). These sugar concentrates have a prominent role in fermentation processes. For instance, sugar should be added to grape juice in wine making, if the grape does not have sufficient sugar content to reach the required level of alcohol during fermentation (Garcia-Castello et al. 2009). A new membrane separation technology i.e, Forward Osmosis (FO) which stands next in cutting edge technology has gained wide attention in many applications such as desalination (Williams et al. 2015; Qasim et al. 2015; Akther et al. 2015; Zhao et al. 2016), power generation (Zhu et al. 2015), food processing (Rastogi 2016; Nayak et al. 2011), wastewater treatment (Ansari et al. 2015; Jamil et al. 2015; Qin et al. 2012) and pharmaceuticals (Rastogi and Nayak 201
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