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Forward Osmosis?
New Technologies Report - Date13th April ,
2023??
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INTRODUCTION

• Forward osmosis (FO) is a technique that uses an
  osmotic pressure-driven semi-permeable membrane
  to separate water from dissolved compounds.

Figure 1 A schematic diagram of forward osmosis
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CONTD...
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• Osmotic pressure propels water over the membrane
  while maintaining the dissolved solutes on the
  other side. Water spontaneously leaves the
  treated liquid across a semi-permeable membrane
  during forward osmosis.
• The water transfer in a forward osmosis system is
  driven by the potential chemical gradient between
  the draw solution on one side of the membrane and
  the liquid feed on the other 1.

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Principle

• In contrast to many other membrane processes,
  such as reverse osmosis (RO), which uses supplied
  hydraulic pressure, forward osmosis (FO) is a
  process that is driven by differences in osmotic
  pressure between a feed and draw solution.

Forward Osmosis process

• The FO process needs a semi-permeable membrane to
  divide the feed solution, which has a low osmotic
  pressure, and the draw solution, which is very
  concentrated. Since the primary operating
  expenditure for systems like RO is the energy
  required to pump solutions at high pressure, it
  is typically predicted that FO will have
  substantially lower energy expenses.
• The draw solution is gradually diluted while the
  feed solution's concentration increases due to
  water permeability across the membrane 3.

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Advantages

• Low energy usage per recovered unit of water.
• Low costs for operation and maintenance.
• Less fouling and scaling ability to handle
  complex wastewater.

Disadvantages

• The amount of water wasted by the process
• It can dewater feeds loaded with fibres, sugars,
  and salts and has no osmotic pressure limitations
  3.

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Application
The latest natural concentrates

• Compared to fresh juices, most thermally
  evaporated fruit juice concentrates undergo
  processing steps that cause them to lose colour,
  flavour, and nutrient components. Forwards
  osmosis preserves the colour, nutrients, and
  sensory character of fruit juices while
  dehydrating them. One possible use for these
  concentrates is to swap out sugar additives for
  forwards osmosis dewatered juice, which provides
  vitamins, antioxidants, fibre, and other
  minerals. Before spray-drying to create powdered
  goods, forward osmosis concentrates may also be
  employed to offer high-grade concentrated food.

Figure 2 Forward Osmosis can be used to
concentrate brine 4
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Savings on transportation

• Concentrates let firms save on logistics
  expenses, including storage, shipping, and
  others. Concentrates from forward osmosis
  techniques provide for shipping cost reductions
  without sacrificing product quality.
• To cut shipping expenses, tropical drinks like
  coconut water and mango, pineapple, or passion
  fruit juice can be concentrated five to ten times
  before delivery.
• Three billion tonnes less water would be
  delivered annually if coconut water were shipped,
  dewatered and rehydrated at the point of sale,
  saving energy.

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Dewatering of Water-Alcohol Mixtures

• Additionally, forward osmosis may function with
  combinations of water-soluble solvents, such as
  water and alcohol.
• For instance, forward osmosis can eliminate water
  from alcohol while retaining or lowering the end
  product's alcohol level-for example, concentrated
  wine.
• The wine concentration procedure may concentrate
  the alcohol in proportion to other ingredients,
  lower the alcohol content, and rehydrate the wine
  1.

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REFERENCES

• https//www.mdpi.com/2077-0375/10/10/284
• https//www.mdpi.com/2227-9717/8/4/404
• https//www.ift.org/news-and-publications/food-tec
  hnology-magazine/issues/2017/march/columns/process
  ing-forward-osmosis-and-applications-in-industry
• https//www.researchgate.net/figure/High-level-vie
  w-of-a-forward-osmosis-process-which-relies-on-two
  -primary-systems-1_fig2_301537115

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M1. 20