Presión osmótica de soluciones salinas y azucaradas: Su influencia en procesos de osmosis inversa en Ia industria de alimentos

Beatriz Cancino, Lila Ulloa, Carolina Astudillo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

2 Citas (Scopus)

Resumen

The effect of the concentration of salt and sugar solutions on osmotic pressure during reverse osmosis processes was determined. Salty solutions were NaCI and KCl, while sweet solutions were D-Fructose and Lactose. The studied concentrations were 0.5, 0.8, 1.0, 1.5, 2.0, 5.0% w/v each. The osmotic pressure was determined by an experimental procedure which involves determining the membrane resistance (cellulose acetate) and the total process resistance for each concentration. Results of osmotic pressure were compared to those predicted by Van't Hoff and Gibbs models, concluding that none of them agrees with the experimental results for sugar concentrations higher than 2.0% w/v. This difference between predicted and experimental osmotic pressures is greater in the salt solutions.

Título traducido de la contribuciónOsmotic pressure of salt and sugar solutions: Its influence on reverse osmosis in the food industry
Idioma originalEspañol
Páginas (desde-hasta)55-64
Número de páginas10
PublicaciónInformacion Tecnologica
Volumen20
N.º3
DOI
EstadoPublicada - 2009
Publicado de forma externa

Palabras clave

  • Food industry
  • Osmotic pressure
  • Reverse osmosis
  • Salt solutions
  • Sugar solutions

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