In-situ ultrasound-assisted control of polymeric membrane fouling

Camara, Heloisa W.D.; Doan, Huu; Lohi, Ali

doi:10.1016/j.ultras.2020.106206

Cited by 23 publications

(10 citation statements)

References 41 publications

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“…Ultrasound, when combined with filters, enhances the life of the filter, by preventing the caking and clogging of the membrane, enabled by continuous cavitation at the surface of the filter [21] . Camara et al [22] stated that low frequency ultrasound can aid in controlling fouling of the membrane as it facilitates the removal of particles from the cake layer. Thus, acoustic filtration enhances the quality of the processed product and eliminates concern related to safety.…”

Section: Application Of Ultrasound In Basic Unit Operations Of the Fomentioning

confidence: 99%

Advances in application of ultrasound in food processing: A review

Bhargava

Mor

Kumar³

et al. 2021

Ultrasonics Sonochemistry

399

253

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Section: Application Of Ultrasound In Basic Unit Operations Of the Fomentioning

confidence: 99%

Advances in application of ultrasound in food processing: A review

Bhargava

Mor

Kumar³

et al. 2021

Ultrasonics Sonochemistry

399

253

View full text Add to dashboard Cite

“…Ultrasound combined with filters, improves the life of filter through prevention of membrane caking and clogging, enabling continuing cavity around filter surface [75] . Camara et al [27] reported that lower frequency ultrasound could help with coordinating membrane foul by its ease in removing particles through the cake layer. By this way, the acoustic filtrated process increases efficiency in processed items and reduces safety concerns.…”

Section: Application Of Ultrasound In Various Food Processing Operatimentioning

confidence: 99%

Application of ultrasound in combination with other technologies in food processing: A review

Singla

Sit

2021

Ultrasonics Sonochemistry

180

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“…They found that low frequencies, like 28 kHz, had more efficiency compared to high frequencies due to the reduced resistance of cake layer (Cai et al, 2010). Camara et al (2020)…”

Section: Practical Applicationsmentioning

confidence: 99%

“…Camara et al. (2020) used ultrasound to enhance permeate flux of polymeric membranes in ultrafiltration unit. They concluded that applying ultrasound at 20 kHz and 0.29 Wcm −2 to a feed solution increased the permeate flux by 19.7%.…”

Section: Introductionmentioning

confidence: 99%

The effect of ultrasound treatment on the efficiency of membrane clarification of carrot juice

Hemmati

Mirsaeedghazi

Aboonajmi

2020

J Food Process Preserv

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Large particles in carrot juice create a turbid appearance; therefore, membrane treatment can be used to clarify it. To evaluate the effect of ultrasound on the membrane processing efficiency, ultrasound (1,000 W, 20 kHz) was applied to carrot juice and membrane unit. Results showed that this process can increase the permeate flux by about 10–3 kg/m2s, and the rate of the increased flux caused by the ultrasound increases with increasing transmembrane pressure and feed flow rate; as, the best performance was achieved in 1 bar and 15 ml/s. Also, cake formation is the main fouling mechanism in the whole process. The total soluble solid content, pH and total phenolic compounds did not change during clarification. But, antioxidant activity (55%), total titratable acidity (47.5%), β‐Carotene (59.2%) and turbidity (97.9%) were decreased. It can concluded that ultrasound can increase the efficiency of membrane processing of carrot juice due to reduce total membrane resistance. Practical applications In this study, ultrasound was applied in the membrane clarification of carrot juice, as one of the newest methods to reduce membrane fouling. The practical application of this study is that by using the cavitation phenomenon and the stress caused by the explosion of the bubbles created in this phenomenon, the large particles of the juice become smaller particles. In addition, this technology breaks down the cake on the membrane, which increases the efficiency of the membrane. This method can be used in most factories, especially in the food industry, when producing fruit juice.

show abstract

In-situ ultrasound-assisted control of polymeric membrane fouling

Cited by 23 publications

References 41 publications

Advances in application of ultrasound in food processing: A review

Advances in application of ultrasound in food processing: A review

Application of ultrasound in combination with other technologies in food processing: A review

The effect of ultrasound treatment on the efficiency of membrane clarification of carrot juice

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