Osmotic Membrane Distillation - A Brief Review

被引：15

作者：

Nagaraj, Naveen ^{[1
]}

Patil, Balaji Shivaji ^{[1
]}

Biradar, Prashant Maharudrappa ^{[1
]}

机构：

[1] Siddaganga Inst Technol, Dept Chem Engn, Tumkur 572103, Karnataka, India

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2006年 / 2卷 / 02期

关键词：

osmotic membrane distillation (OMD); osmotic distillation (OD); biomolecules; liquids; athermal membrane processes;

D O I：

10.2202/1556-3758.1095

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In recent years, osmotic membrane distillation is gaining importance as an attractive/complementary athermal membrane process. Osmotic membrane distillation is having potential to concentrate the biomolecules/liquids to a very high level under mild operating condition, without product damage. Further, this process can be employed as a pre-concentration step to reduce water load significantly on subsequent processing steps. The present review exclusively deals with process features, theoretical aspects involving water transport mechanism, influence of various process conditions on transmembrane flux along with recent application of osmotic membrane distillation process. Also, suggestions for future work and possible process integration of osmotic membrane distillation with other processes are also discussed.

引用

页码：x / 22

页数：24

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