Continuous processing of Aloe Vera juice in Reverse Osmosis integrated plant

hajra nasim, Mohammad YOUNAS, Nadeem Feroz, Imran Khan Swati

Abstract


Membrane technology is being applied in the food and beverages industry particularly in fruit juice concentration all over the world. The major advantages are lesser use of energy, better taste of products, and recovery of pure aroma/flavor and ease of operation.

The current study is focused on the experimental investigation of clarification and concentration of Aloe juice through membrane separation technique. The experimental procedure consists of Aloe gel followed by pulping, a clarification by filtration and the concentration by reverse osmosis (RO). Experimental rig was integrated with spiral wound TFM-50 membrane, pre-treatment filters, pumps, rota meter and pressure sensors. The effect of feed pressure and temperature was studied on the dynamic behavior of RO integrated plant for water removal and permeate flux. It was found that Aloe juice was concentrated at optimum pressure and temperature of 40 bar and 40ᵒC, respectively.


Keywords


Reverse osmosis, Aloe Vera, membrane separation, clarification

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