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REVERSE OSMOSIS SEPARATIONS AND CONCENTRATIONS OF FOOD SUGARS
Author(s) -
PEREIRA EIDA N.,
MATSUURA TAKESHI,
SOURIRAJAN S.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00696.x
Subject(s) - reverse osmosis , chemistry , maltose , aqueous solution , sucrose , forward osmosis , membrane , chromatography , lactose , osmosis , mass transfer , fructose , chemical engineering , food science , organic chemistry , biochemistry , engineering
The physicochemical criteria approach offers a means of predicting quantitatively reverse osmosis separations of D‐glucose, D‐fructose, sucrose, maltose and lactose in aqueous solutions using porous cellulose acetate membranes. The presence of a small quantity of pectin in aqueous sucrose solution increases its viscosity and decreases its mass transfer coefficient during reverse osmosis. Reverse osmosis data with aqueous sucrose feed solutions containing small quantities of CaCl 2 show that the latter does not exist as an independent entity in such solutions. A set of process design calculations is illustrated for reverse osmosis concentration of food sugars in aqueous solutions using a typical cellulose acetate membrane.