Nanofiltration of glucose solution containing salts

Effects of membrane characteristics, organic component and salts on retention

Abdul Wahab Mohammad, R. Kadir Basha, C. P. Leo

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

The understanding on nanofiltration especially the rejection of uncharged solutes, charged solutes and mixture of solutes is crucial for its application in food industry. This is because process streams in food industry usually contain organic components without charge and salts. In this work, DK and CK membranes were utilized for the separation of multi-component feeds containing glucose, NaCl and multivalent salts (MgCl2 or Na2SO4). Glucose rejection is slightly affected by salt concentration which may due to pore swelling of CK membranes at high concentration of NaCl. Meanwhile, rejection of NaCl is reduced by the increment of glucose and NaCl concentration which causes concentration polarization. The addition of multivalent salts even induces negative rejection of NaCl in DK membranes. However, both membranes show high rejection of multivalent salts with or without the presence of glucose. The rejection behavior follows the pattern expected from the structural and electrical properties of the membranes.

Original languageEnglish
Pages (from-to)510-518
Number of pages9
JournalJournal of Food Engineering
Volume97
Issue number4
DOIs
Publication statusPublished - Apr 2010

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Salts
salts
solutes
Glucose
glucose
Membranes
Food Industry
food industry
electrical properties
salt concentration
Magnesium Chloride
nanofiltration

Keywords

  • Glucose
  • Nanofiltration
  • Salts

ASJC Scopus subject areas

  • Food Science

Cite this

Nanofiltration of glucose solution containing salts : Effects of membrane characteristics, organic component and salts on retention. / Mohammad, Abdul Wahab; Basha, R. Kadir; Leo, C. P.

In: Journal of Food Engineering, Vol. 97, No. 4, 04.2010, p. 510-518.

Research output: Contribution to journalArticle

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