The relevance of critical flux concept in the concentration of skim milk using forward osmosis and reverse osmosis

Skim milk was concentrated at 10 degrees C using forward osmosis (FO), reverse osmosis (RO) and pressure-assisted forward osmosis (PAFO). A pressure of 40 bar, in the form of draw solution osmotic pressure (FO and PAFO modes) or transmembrane hydraulic pressure (RO mode) was applied; an additional hydraulic pressure of 2 bar was applied in the PAFO mode. More severe protein fouling was observed in RO, followed by PAFO and then FO. This was credited to the difference in the initial permeate flux, induced by the different effective driving pressures, with RO having a greater deviation of the initial flux from the critical flux value. The critical flux was determined for the FO and RO modes using a step-wise increase of draw solution osmotic pressure or hydraulic pressure, at a constant milk solids content. The critical flux was between 5.4 L/m(2)h (1.5 x 10(-6) m(3)/m(2)s) and 7.2 L/m(2)h (2 x 10(-6) m(3)/m(2)s) for both the FO and RO modes at a cross flow velocity of 0.2 m/s. The similarities in the critical flux for FO and RO suggests that the critical flux does not depend on the nature of pressure applied on the system (hydraulic or osmotic). Therefore, when operated at the same flux and crossflow velocity, FO would not fundamentally provide a lower fouling environment compared to RO. An increase of the solids content from 8.7% to 17.3% caused a reduction in the critical flux from 5.4 L/m(2)h to 3.1 L/m(2)h (8.5 x 10(-7) m(3)/m(2)s).