Concentrating the extract of traditional Chinese medicine by direct contact membrane distillation

被引:43
作者
Ding, Zhongwei [1 ]
Liu, Liying [1 ]
Yu, Hanfei [1 ]
Ma, Runyu [1 ]
Yang, Zurong [1 ]
机构
[1] Beijing Univ Chem Technol, Coll Chem Engn, Beijing 100029, Peoples R China
关键词
direct contact membrane distillation; extract of traditional Chinese medicine; concentration; membrane fouling;
D O I
10.1016/j.memsci.2007.11.036
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
This study applies direct contact membrane distillation (DCMD) to concentrating the extract of traditional Chinese medicine (TCM). The transmembrane flux under various operation conditions was measured in real-time during concentration process. By decoupling the factors affecting the trans-membrane flux decline, it was found that the observed flux decline throughout the process could be attributed to the membrane fouling, the reduction of water vapor pressure and the increase of transport resistance at feed side. Analysis of the combined factors was given to show in detail the mechanism of flux decline. Factors that may affect the flux level, such as feed velocity, feed temperature and pretreatment were experimentally examined. Gas bubbling or sparging was introduced into DCMD system for reducing membrane fouling, and it was found that both gas-liquid two-phase flow at the feed side and gas back-washing within membrane module are effective ways to control membrane fouling. (C) 2007 Elsevier B.V. All rights reserved.
引用
收藏
页码:539 / 549
页数:11
相关论文
共 25 条
[1]   Concentration of sucrose solutions via vacuum membrane distillation [J].
Al-Asheh, S. ;
Banat, F. ;
Qtaishat, M. ;
Al-Khateeb, M. .
DESALINATION, 2006, 195 (1-3) :60-68
[2]   Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study [J].
Alves, VD ;
Coelhoso, IM .
JOURNAL OF FOOD ENGINEERING, 2006, 74 (01) :125-133
[3]   Intensification of the processes of low-temperature separation of food solutions [J].
Burdo, O. G. ;
Kovalenko, E. A. ;
Kharenko, D. A. .
APPLIED THERMAL ENGINEERING, 2008, 28 (04) :311-316
[4]  
CAI Y, 2003, J CHEM IND ZHEJIANG, V34, P1
[5]   A membrane-based process for the clarification and the concentration of the cactus pear juice [J].
Cassano, A. ;
Conidi, C. ;
Timpone, R. ;
D'Avella, M. ;
Drioli, E. .
JOURNAL OF FOOD ENGINEERING, 2007, 80 (03) :914-921
[6]   Concentration of clarified kiwifruit juice by osmotic distillation [J].
Cassano, A. ;
Drioli, E. .
JOURNAL OF FOOD ENGINEERING, 2007, 79 (04) :1397-1404
[7]  
CERVELLATI G, 1998, FRUIT PROCESS, V10, P417
[8]   Membrane filtration characteristics in membrane-coupled activated sludge system: The effect of floc structure on membrane fouling [J].
Chang, IS ;
Lee, CH ;
Ahn, KH .
SEPARATION SCIENCE AND TECHNOLOGY, 1999, 34 (09) :1743-1758
[9]   The use of gas bubbling to enhance membrane processes [J].
Cui, ZF ;
Chang, S ;
Fane, AG .
JOURNAL OF MEMBRANE SCIENCE, 2003, 221 (1-2) :1-35
[10]  
Feng Y., 2005, REFRIGERATION, V24, P5