FIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Special Issue: Progress in Membrane Engineering for Food and Biotechnology Industries2612622736410.22079/jmsr.2017.27364ENEnrico DrioliIstituto per la Tecnologia delle Membrane (ITM-CNR), Italy0000-0003-1092-5368Alfredo CassanoInstitute on Membrane Technology, ITM-CNR, ItalyLidietta GIORNOInstitute on Membrane Technology, ITM-CNRJournal Article20170914https://www.msrjournal.com/article_27364_57871bf1572a876fd65359d79a44108d.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001From collodion bag to skid-mounted pervaporation unit: 100th anniversary2632642681410.22079/jmsr.2017.64284.1140ENWilfredo YaveDeltaMem AG, 4132-Muttenz, SwitzerlandJournal Article20170518Let’s commemorate the 100th anniversary of “pervaporation” by committing ourselves to position it as it deserves. <br /><br />Dear editor, this Submission is a letter to the Editor, and thus, a abstract does not apply.<br /><br />Therefore, this section will be used as a space for my comment or suggestion because it is needed for the next step. <br /><br />When we submit a letter to the editor, the abstract section maybe should not be available. Thus, we do not have problem during the Submission. I hope this section will be managed in the future for letter to the editor.<br /><br />Let’s commemorate the 100th anniversary of “pervaporation” by committing ourselves to position it as it deserves.https://www.msrjournal.com/article_26814_08f6de48722dcd369d3583cdfa77616a.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Microencapsulation in Food Chemistry2652712365210.22079/jmsr.2017.23652ENBartosz TylkowskiCentre Tecnol&ograve;gic de la Qu&iacute;mica de Catalunya, Carrer de Marcell&iacute; DomingoAnna Trojanowska1Centre Tecnològic de la Química de Catalunya, Carrer de Marcel•lí Domingo,
43007 Tarragona, Spain
2Universitat Rovira i Virgili, Departament d’Enginyeria Quimica, Av. Paisos Catalans, 26, 43007 Tarragona, SpainMarta GiamberiniUniversitat Rovira i Virgili, Departament d’Enginyeria Quimica, Av. Paisos Catalans, 26, 43007 Tarragona, SpainIrene TsibranskaInstitute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, BulgariaMartyna NowakFaculty of Chemistry, Adam Mickiewicz University, Umultowska 89b, 61-614, Poznan, PolandŁukasz MarciniakFaculty of Chemistry, Adam Mickiewicz University, Umultowska 89b, 61-614, Poznan, PolandRenata JastrzabFaculty of Chemistry, Adam Mickiewicz University, Umultowska 89b, 61-614, Poznan, PolandJournal Article20161124<span class="fontstyle0">Encapsulation, invented in 1953 by B.K. Green & L. Schleicher employed in the laboratories of the National Cash Register Company, Dayton, USA, is defned as a technology of packaging solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specifc conditions. Encapsulation involves the incorporation of food ingredients, enzymes, cells, or other materials in small capsules. Microcapsules offer food processors a means to protect sensitive food components, ensure against nutritional loss, utilize otherwise sensitive ingredients, incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors and aromas, and transform liquids into easily handled solid ingredients. Various techniques are employed to form microcapsules, including: spray drying, extrusion coating, fluidized-bed coating, coacervation, layer-by-layer, and interfacial polymerization method. Recent developments in each of these techniques are discussed in this review, comprehensively.</span>https://www.msrjournal.com/article_23652_95ae321b29dc78deae5c0bd3d69a0afa.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Fabrication and Characterization of Chitosan/Alginate Multilayer Composite Membrane Supported by a Porous Poly (Acrylonitrile) Substrate for Pervaporation Dehydration of Alcohol2722801858610.22079/jmsr.2016.18586ENWei ZhangZhejiang Sci-Tech UniversityChuan Yong PanZhejiang Sci-Tech UniversityQing GeZhejiang Sci-Tech UniversityLi ZhangZhejiang Sci-Tech UniversityXin Ping WangZhejiang Sci-Tech UniversityJournal Article20160214<span class="fontstyle0">Chitosan (CS) and alginate (Alg) are complementary in their membrane performance, but the combination of them is normally difcult to use due to their different solubilities. Layer-by-Layer deposition appears to be an effective method for improving the separation efciency of a composite membrane. In this work, the polyelectrolyte multilayer composite membranes (PEMCMs) were fabricated by depositing CS and Alg solutions alternatively onto a hydrolyzed porous poly(acrylonitrile) (PAN) substrate under a reduced pressure, as evidenced by Attenuated total reflectance Fourier transform infrared spectroscopy, contact angle and zeta potential measurement. Pervaporation results showed that the water selectivity increased while the flux decreased with the growth of CS/Alg-based polyelectrolyte layer. It was interesting that the sorption process dominated the pervaporation process when the numbers of polyelectrolyte layers were less than 7. However, the diffusion effect was more profound than the sorption effect as more than 8 polyelectrolyte layers were deposited on the PAN substrate. In particular, the prepared CS/Alg PEMCMs exhibited highly improved water selectivities towards alcohol/water mixtures, and a good compromise between flux and separation factor was observed when compared to other polyelectrolyte-based membranes. For separating 90% IPA/water mixtures at 60 ºC, the (CS/Alg)</span><span class="fontstyle0" style="font-size: 4pt;">4 </span><span class="fontstyle0">composite membrane displayed a separation factor of 4491 and a flux of 596 g/m</span><span class="fontstyle0" style="font-size: 4pt;">2</span><span class="fontstyle0">.h, respectively. These results indicate that the fabricated CS/Alg composite membranes are excellent waterpermselective ones for alcohol dehydration.</span>https://www.msrjournal.com/article_18586_5260669cbe5fcf9489cb8a3eae8a5e8b.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Fabrication of Crosslinkable Hollow Fiber Membranes for Pervaporation Dehydration2812902088410.22079/jmsr.2016.20884ENLi GeCentral South UniversityJiang LanYingCentral South UniversityJournal Article20160609<span class="fontstyle0">Integrally-skinned asymmetric Polyetherimide/Poly (vinyl alcohol) (PEI/PVA) hollow fber membranes for pervaporation dehydration were fabricated by non-solvent induced phase inversion. PVA inside the PEI matrix could be crosslinked to provide membrane performance stability during long term operation. The effects of different PEI/PVA blend ratio, external coagulant type and flow rate, and crosslinking conditions on the membrane structure and the separation performance were investigated. Generally, hollow fbers using PEI/PVA blend are less selective than those of neat PEI, probably due to the defects evolved between PEI and PVA. The influence of coagulant type on membrane pervaporation performance was specifc to dope formulation; when using n-butanol as external coagulant, the higher the coagulant flow rate, the better the membrane separation performance. PVA crosslinking by maleic acid (MA) enhanced the membrane performance, obviously. PEI/PVA Hollow fbers formed using n-butanol as external coagulant obtained a separation factor of 28 after crosslinking, much better than 4.4 with the original one. The crosslinked membrane exhibited higher stability than the neat PEI membrane. The separation factor of the latter degraded by more than half after around 200 h operation. Finally, this work has provided a new approach for fabricating crosslinkable asymmetric membrane suitable for pervaporation dehydratio.</span>https://www.msrjournal.com/article_20884_94e1a5cf53d4125c15a672bf8f96b8e3.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Effect of Ethylene Glycol as Pore Former on Polyphenylsulfone Hollow Fiber Membrane for Crude Palm Oil Deacidification through Membrane Contactor2912952159610.22079/jmsr.2016.21596ENNoor Hidayu OthmanSime Darby Research Sdn BhdAhmadilfitri Md NoorSime Darby Research Sdn BhdMohd Suria Affandi YusoffSime Darby Research Sdn BhdPei Sean GohUniversiti Teknologi Malaysia (UTM)Ahmad Fauzi IsmailUniversiti Teknologi Malaysia (UTM)Journal Article20160628In this study, polyphenylsulfone (PPSU) hollow fiber membrane was fabricated via a wet spinning method with the addition of ethylene glycol (EG) in the range of 0-10 wt% as the additive. The EG was added to improve the membrane pore formation and interconnectivity for better membrane contactor performance in extracting and removing the free fatty acid (FFA) from crude palm oil (CPO). Four different hollow fiber membranes consisted of 14PPSU-0EG, 14PPSU-2EG, 14PPSU-6EG and 14PPSU-10EG were characterized for their morphologies, wettability and pore sizes. From the characterization, it was proven that the presence of EG has promoted the formation of more uniform interconnected finger-like structure with double-layer membrane morphology. In membrane contactor performance testing, sodium hydroxide (NaOH) was used as liquid extractant due to the high affinity of free fatty acid (FFA) towards NaOH. Unfortunately, the new developed PPSU hollow fiber membrane with the presence of EG has significantly (P<0.05) reduced the membrane contactor performance from 16.54% FFA removal using 14PPSU-0EG to less than 5% FFA removal in the treated CPO permeate after 3 hours operation. It may be due to a significant (P<0.05) reduction in membrane hydrophobicity which reduced the oil wettability and interfacial contact between CPO and NaOH at the membrane interface. Nevertheless, no soap formation was detected in the permeate collection.https://www.msrjournal.com/article_21596_aa3b643cc0df99d6917c5aeaac80bee0.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Kinetic Modelling of Hydraulic Resistance in Colloidal System Ultrafltration: Effect of Physiochemical and Hydrodynamic Parameters2963022499310.22079/jmsr.2017.47339.1097ENS. M. A. RazaviDepartment of Food Science &amp; Technology, Ferdowsi University of Mashhad (FUM), Iran0000-0003-2450-6623Ali AlghoonehDivision of Food Engineering, Department of Food Science and Technology, Ferdowsi University of Mashhad, IranFataneh BehrouzianDivision of Food Engineering, Department of Food Science and Technology, Ferdowsi University of Mashhad, IranJournal Article20160815<span class="fontstyle0">In this work, different kinetic patterns (homographic, exponential-linear and exponential) of hydraulic resistance in ultrafltration process of a colloidal system have been investigated. Exponential kinetic model, as the best approach, was employed for description of dynamic hydraulic resistance of skim milk ultrafltration at different feed flow rates (FR) (10, 30 and 46 L/min), transmembrane pressures (TMP) (0.3, 0.6 and 1 atm), temperatures (30, 40 and 50°C), pH levels (5.6, 6, 6.6, 6.9 and 7.6) and NaCl concentrations (0, 0.03, 0.06 and 0.12 %w/w). Results indicated that the initial resistance (R</span><span class="fontstyle0" style="font-size: 4pt;">0</span><span class="fontstyle0">), steady-state resistance (R</span><span class="fontstyle2">∞</span><span class="fontstyle0">), resistance increment rate (k) and resistance increment extent (R</span><span class="fontstyle0" style="font-size: 4pt;">E</span><span class="fontstyle0">) increased with TMP and ionic strength increasing and FR decreasing. The most sensitive factor for prediction of R</span><span class="fontstyle0" style="font-size: 4pt;">T </span><span class="fontstyle0">(total hydraulic resistance), R</span><span class="fontstyle0" style="font-size: 4pt;">0 </span><span class="fontstyle0">and R</span><span class="fontstyle2">∞ </span><span class="fontstyle0">was the NaCl concentration. Also, the highest sensitive factors for R</span><span class="fontstyle0" style="font-size: 4pt;">E </span><span class="fontstyle0">and k were temperature (0.77) and TMP (0.60), respectively.</span>https://www.msrjournal.com/article_24993_d64dc1b78c938cffde62cce679ec65ad.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Refnement of Cane Molasses with Membrane Technology for Clarifcation and Color Removal3033072505310.22079/jmsr.2017.60224.1128ENBenkun QiState Key Laboratory of Biochemical Engineering, Institute of Process Engineering, University of the Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing 100190 ChinaYuanyuan WuState Key Laboratory of Biochemical Engineering, Institute of Process Engineering, University of the Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing 100190 ChinaShiwei GuoState Key Laboratory of Biochemical Engineering, Institute of Process Engineering, University of the Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing 100190 ChinaJianquan LuoState Key Laboratory of Biochemical Engineering, Institute of Process Engineering, University of the Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing 100190 ChinaYinhua WanState Key Laboratory of Biochemical Engineering, Institute of Process Engineering, University of the Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing 100190 ChinaJournal Article20170303<span class="fontstyle0">Recovery of sugars from cane molasses (i.e. the by-product of sugar industries) is of great interest to industry and academia. The prerequisite for refning cane molasses is removal of pigments and suspended solids present in the molasses. In this work, the utilization of membrane separation for clarifcation and decoloration of cane molasses has been examined. Three operation modes (dilution-concentration, dilution-concentration-diafltration, and dilution-diafltration-concentration) were employed for color removal with a tight 2 kDa ultrafltration (UF) membrane. Results showed that the operation modes with diafltration could result in higher sugar recovery than dilution-concentration mode, though the latter had the higher permeate flux. Then, in order to further improve the permeate flux of the 2 kDa UF, fve pretreatments were carried out to remove suspended solids and large pigments. It was found that the pretreatment with ceramic membrane fltration was better than centrifuge and precipitation, particularly in terms of permeate flux for the tight UF membrane. Although the permeate flux for the tight UF after a UF pretreatment equipped with a 150 kDa UF membrane was higher than that with a 50 kDa UF membrane, the permeate flux during the pretreatment was the highest for the 50 kDa UF. The obtained decolorized syrup can be further purifed by nanofltration for the separation of sucrose and reducing sugars. Thus, refnement of cane molasses with membrane technology provides an alternative to conventional refnement methods and shows promising prospects of industrial application.</span>https://www.msrjournal.com/article_25053_f68787292b6d25d69d493a665435108b.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Membrane Processing of Grape Must for Control of the Alcohol Content in Fermented Beverages3083122560610.22079/jmsr.2017.60634.1130ENHelena MiraDepartamento de Tecnologia alimentar, biotecnologia e nutri&ccedil;&atilde;o. Escola Superior Agraria de Santarem; Instituto Politecnico de Santarem. Santarem. Portugal.Maria NorbertaDe PinhoDepartamento de Engenharia Química. Instituto Superior Técnico. Universidade de Lisboa. 1049-001 Lisboa. Portugal0000-0002-5339-1784Antonio GuiomarDepartamento de Tecnologia Alimentar, Biotecnologia e Nutrição, Instituto Politecnico de Santarem, Escola Superior Agraria, 2001-904 Santarem, Portugal.Vitor GeraldesDepartamento de Engenharia Química. Instituto Superior Técnico. Universidade de Lisboa. 1049-001 Lisboa. Portugal.0000-0001-6653-8506Journal Article20170311<span class="fontstyle0">The great demand of beverages, both alcohol-free and with low alcohol content, is a great challenge for the production of beverages with controlled alcohol content through the use of sustainable enological practices. The present work addresses this challenge with the processing of grape must by reverse osmosis (RO) for must reconstitution with different sugar contents prior to the alcoholic fermentation. The original must came from grapes grown in Quinta do Quinto, in Santarém, collected after destemming and mechanic crushing, and preserved in a refrigerated chamber at -1.6 °C until processing by RO. The RO processing was carried out in Escola Superior Agrária de Santarém, with a pilot plant equipped with RO spiral wound modules, M38RO, from Alfa Laval, Denmark. The total membrane permeation area is 15 m</span><span class="fontstyle0" style="font-size: 4pt;">2</span><span class="fontstyle0">. The work pressure was 55 bar. The original must had 23.7 </span><span class="fontstyle0" style="font-size: 4pt;">o</span><span class="fontstyle0">Brix, a density of 1108 g.L</span><span class="fontstyle0" style="font-size: 4pt;">-1</span><span class="fontstyle0">, 15.2% (v/v) of probable alcohol, and a conductivity of 2.01 mS.cm</span><span class="fontstyle0" style="font-size: 4pt;">-1</span><span class="fontstyle0">. The must reconstitution was carried out, by mixing the concentrated grape must with the vegetal water produced by RO (permeate) to obtain beverages with a nominal alcohol content of 5%, 7%, 10% and 13% (v/v). The fermentation average temperature was between 18.2 and 19.7 °C, and the fnal density rounded about 993 g.cm</span><span class="fontstyle0" style="font-size: 4pt;">-3</span><span class="fontstyle0">. The beverages were analysed by different parameters, including total polyphenols, total anthocyanins, colour intensity and hue, the coordinates CIELab, alcohol content, total acidity, volatile acidity, pH, free SO</span><span class="fontstyle0" style="font-size: 4pt;">2 </span><span class="fontstyle0">and total SO</span><span class="fontstyle0" style="font-size: 4pt;">2</span><span class="fontstyle0">. The attributes of the beverage, corresponding to the visual appearance, aroma and taste senses, as well as the overall judgment were evaluated by the tasters. The proposed method can produce beverages with controlled low alcohol content. The decrease of the alcohol content led to lower content of polyphenols compounds which influenced the sensory evaluatio.</span>https://www.msrjournal.com/article_25606_2f06158030081722e20807fa073dd353.pdfFIMTEC & MPRLJournal of Membrane Science and Research2476-54063420171001Quality of Kiwifruit Juice Clarifed by Modifed Poly(Ether Ether Ketone) Hollow Fiber Membranes3133192631610.22079/jmsr.2017.65151.1143ENAlfredo CassanoInstitute on Membrane Technology, ITM-CNRCarmela ConidiInstitute on Membrane Technology, ITM-CNR, ItalyFranco TasselliInstitute on Membrane Technology, ITM-CNREnrico DrioliIstituto per la Tecnologia delle Membrane (ITM-CNR), Italy0000-0003-1092-5368Journal Article19991130<span class="fontstyle0">Poly(ether ether ketone) with cardo group-based (PEEK-WC) membranes, in hollow fber (HF) confguration, were prepared via the dry-wet spinning technique through the phase inversion process and used to clarify kiwifruit juice. The depectinised juice was processed according to a batch concentration confguration in selected operating conditions (transmembrane pressure, 1.6 bar; feed flowrate 70 L/h; temperature, 25±2 °C) up to a volume reduction factor (VRF) of 1.8. The quality of clarifed juice was analysed in terms of total antioxidant activity (TAA), content of ascorbic, malic, succinic and citric acid, total polyphenols, suspended solids and total soluble solids (TSS). The prepared membranes allowed to remove suspended solids producing a clear juice with a content of organic acids, vitamin C and polyphenols comparable to that of the fresh juice. Accordingly, the TAA of the fresh juice was well preserved in the clarifed juice.</span>https://www.msrjournal.com/article_26316_adebc5653310d6ae99d3e87566d1aa7f.pdf