Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein

Jianfei Pei; Shiyu Pei; Wenjing Wang; Sihang Li; Wirote Youravong; Zhenyu Li

doi:10.1016/j.foodchem.2019.126032

Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein

Food Chem. 2020 May 15:312:126032. doi: 10.1016/j.foodchem.2019.126032. Epub 2019 Dec 17.

Authors

Jianfei Pei¹, Shiyu Pei², Wenjing Wang³, Sihang Li⁴, Wirote Youravong⁵, Zhenyu Li⁶

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: hnxcpjf@nwafu.edu.cn.
² College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: peishiyu@nwafu.edu.cn.
³ College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: wangwenjing@nwafu.edu.cn.
⁴ College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: lshpassion@nwafu.edu.cn.
⁵ Department of Food Technology & Center of Excellence in Membrane Science and Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand. Electronic address: wirote.y@psu.ac.th.
⁶ College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: lizhenyu@nwafu.edu.cn.

PMID: 31874408
DOI: 10.1016/j.foodchem.2019.126032

Abstract

The concentrated liquid egg white (LEW) by dewatering process displays the remarkable advantages. However, the concentration process was hindered by the high viscosity and heat sensitivity of LEW. Forward osmosis (FO) as an emerging membrane technology to concentrate LEW was evaluated for the first time in this study. The effects of process conditions on FO flux, fouling control, and product quality were investigated. The LEW can be concentrated up to about 2.1 folds by a single FO process. Flux decline (up to 80%) occurred during the process which was attributed to membrane fouling and dilution of draw solution. However, the membrane fouling could be mitigated by higher cross-flow velocity and the flux could be recovered up to 100% by osmotic backwash. There was no significant leakage of draw solutes and loss of protein in LEW during FO process. The concentration of LEW resulted in a promoted products quality.

Keywords: Athermal concentration; Forward osmosis; Liquid egg white; Physiochemical property; Process performance.

MeSH terms

Animals
Chemical Phenomena
Chickens
Egg Proteins / chemistry*
Egg White / chemistry*
Osmosis
Solutions / chemistry
Temperature
Viscosity

Substances

Egg Proteins
Solutions