A review of reverse osmosis membrane fouling and control strategies

Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and high-intensity waves) and cannot be perceived by the human ear. Nature has created the first ultrasound applications. Bats use ultrasound to navigate in the dark, and many cetaceans use echolocation to detect prey or obstacles using ultrasound produced by their vocal system. Ultrasound is commonly associated with the biomedical field. Today, ultrasound-based methods and equipment are available to detect organs, motion, tumour masses, and pre/post-natal handicaps, and for kidney stone removal, physiotherapy, and aesthetic cures. However, ultrasound has found multiple applications in many other fields as well. In particular, ultrasound has recently been used in the food industry to develop various effective and reliable food processing applications. Therefore, this review summarizes the major applications of ultrasound in the food industry. The most common applications in the food industry include cell destruction and extraction of intracellular material. Depending on its intensity, ultrasound is used for the activation or deactivation of enzymes, mixing and homogenization, emulsification, dispersion, preservation, stabilization, dissolution and crystallization, hydrogenation, tenderization of meat, ripening, ageing and oxidation, and as an adjuvant for solid-liquid extraction for maceration to accelerate and to improve the extraction of active ingredients from different matrices, as well as the degassing and atomization of food preparations.

Application of Ultrasound in Food Science and Technology: A Perspective

Ultrafiltration technology with a ceramic membrane for reactive dye removal: Optimization of membrane performance

Recovery of cathode materials and Al from spent lithium-ion batteries by ultrasonic cleaning.

Reactive dyes rejection and textile effluent treatment study using ultrafiltration and nanofiltration processes

Fouling mechanisms of ultrafiltration membranes fouled with whey model solutions

Evaluation of cleaning efficiency of ultrafiltration membranes fouled by BSA using FTIR–ATR as a tool

Cleaning of ultrafiltration membranes fouled with BSA by means of saline solutions

Nanofiltration of sweet whey and prediction of lactose retention as a function of permeate flux using the Kedem–Spiegler and Donnan Steric Partioning models

Comparison between artificial neural networks and Hermia’s models to assess ultrafiltration performance

Silvia Álvarez-Blanco

Papers

Fouling mechanisms of ultrafiltration membranes fouled with whey model solutions

Evaluation of cleaning efficiency of ultrafiltration membranes fouled by BSA using FTIR–ATR as a tool

Cleaning of ultrafiltration membranes fouled with BSA by means of saline solutions

Nanofiltration of sweet whey and prediction of lactose retention as a function of permeate flux using the Kedem–Spiegler and Donnan Steric Partioning models

Comparison between artificial neural networks and Hermia’s models to assess ultrafiltration performance