食品工业中膜污染与膜清洗研究

膜技术由于其优异的分离性能，近年来在食品工业中得到广泛应用。但在膜分离过程中存在着膜污染现象，使膜的渗透通量及截留率等性能发生改变，使用寿命缩短，极大地限制了膜技术在食品工业中的实际应用。介绍了引起膜污染的机理。分析了影响膜污染的因素，并对防止膜污染的措施及其新进展进行了探讨。     

微滤膜的污染与清洗保养

微滤是目前所有膜技术中应用最广、经济价值最大的技术。但在微滤过程中存在膜污染现象，极大地影响了微滤技术的实际应用。文章概述了膜污染的定义、膜污染的影响因素、防止膜污染的措施、膜污染的清洗及保养方法。     

膜法水处理工艺在生活污水处理中的应用研究

膜法水处理工艺在我国水环境治理行业已推广应用多年,在消除水污染、缓解水资源短缺等方面扮演了重要角色。基于此,文章阐述了膜法水处理工艺的技术特点及分类,探讨了膜技术在生活污水处理中的工程应用,并重点分析了在污水处理中常见的膜污染问题及控制措施。还对“双碳”目标下膜技术在高性能材料、优化膜技术和低碳膜集成系统等方面的后续研发工作进行了展望。     

纳滤膜技术在废水处理中的应用与发展趋势

纳滤是介于反渗透与超滤之间的一种膜分离技术。综述了纳滤膜的分类、分离机理、膜污染以及控制膜污染的几种方法。纳滤膜技术作为一种膜分离技术,其独特的分离性能在水处理领域发挥了重要的作用,随着膜技术水平的不断进步、膜工业的不断发展,纳滤膜技术将会更加广泛地应用于废水处理领域。     

膜法染料废水处理及膜污染的防治

介绍了近年来膜分离技术在染料行业中的应用现状。膜技术的应用包括印染废水的处理、回用等方面。文章同时介绍了膜的污染及其防治等相关方面的内容。     

干酪乳清蛋白膜回收技术及膜污染问题研究进展

随着乳清蛋白较高的生理活性和理化特性不断被发现,并且广泛的应用于食品生产中,乳清蛋白的高效回收技术也越来越受到全球食品领域的关注。膜技术的出现使乳清蛋白的高效快速回收成为可能,但膜污染问题所带来的相对较高的回收成本制约着膜回收乳清蛋白的广泛推广。然而在乳清蛋白膜回收过程中,影响膜污染的因素十分复杂。该文从膜材料和膜回收工艺在乳清蛋白回收中的应用进行综述,此外对导致乳清蛋白回收过程中的膜污染机制进行了综合分析,为今后乳清蛋白膜回收技术的创新提供理论基础。     

膜法染料废水处理及膜污染的防治

介绍了近年来膜分离技术在染料行业中的应用现状。膜技术的应用包括印染废水的处理、回用等方面。文章同时介绍了膜的污染及防治等相关方面的内容。     

膜技术在色氨酸提取工艺的应用

介绍了膜技术在色氨酸料液提取工艺中的应用，通过微滤膜过滤进行澄清色氨酸发酵料液；通过脱色膜脱色，使色氨酸料液的透光度由2％--6％提高至38％以上；通过浓缩膜浓缩，色氨酸浓度可达到35．5g／L以上。膜技术应用于色氨酸提取工艺中，提取收率可提高至85％-95％，能耗降至传统工艺的一半。     

膜技术在分离纯化大豆低聚糖中的应用

本文介绍了国内外利用膜技术从大豆乳清中分离纯化大豆低聚糖的研究进展,证明利用膜技术分离纯化大豆低聚糖是非常有效的,且发展前景十分广阔。但目前存在的主要问题是膜及膜组件的污染。     

膜技术在分离纯化大豆低聚糖中的应用

本文介绍了国内外利用膜技术从大豆乳清中分离纯化大豆低聚糖的研究进展,证明利用膜技术分离纯化大豆低聚糖是非常有效的,且发展前景十分广阔.但目前存在的主要问题是膜及膜组件的污染.     

陶瓷膜过滤谷氨酸发酵液过程中的膜污染与对策

用陶瓷膜过滤谷氨酸发酵液以除去其中的细菌等悬浮物具有很好的应用前景,但陶瓷膜的污染是一个必须解决的关键问题。现场的实验发现,膜污染与发酵液的性质有很大关系,也与过滤过程的操作和膜清洗紧密相关。在研究这种关系的基础上,有效地解决了膜污染问题,使陶瓷膜过滤谷氨酸发酵液的操作可以满足工业应用的要求。     

菜籽蛋白超滤液反冲对超滤膜污染的控制研究

超滤是制备植物油料蛋白的先进工艺技术，但膜的污染问题严重影响超滤技术的推广应用。本文在研究了菜籽蛋白水溶液在中空纤维超滤装置中的超滤行为之后，研究了膜面透过液反冲对膜污染的控制作用。实验结果表明：菜籽蛋白水溶液的超滤浓缩速率随时间延长而下降；对工作中的超滤膜进行定期间歇反冲（反冲时间20s、反冲频率为1次／15min、反冲压差为0．2MPa），是控制膜污染程度的有效措施，这样可以使超滤膜的透水速率恢复90％以上。     

Low cross-flow velocity microfiltration of skim milk for removal of bacterial spores

The use of microfiltration membranes in the dairy industry to remove bacterial spores has been applied for some time using the so-called “bactocatch” process. However, these microfiltration units have high energy demands since high linear velocities are required during operation, to avoid problems related to fouling and concentration polarization. In this work, optimization of a backflushing technique combined with reverse asymmetric membranes (‘backshock’ technique) was used to avoid the fouling and concentration polarization problems, allowing the use of low linear velocities and resulting in low-energy costs. In the novel ‘backshock’ technique, the permeate is pressurized during a very short time interval (less than 1 s) and with a frequency around 0.2-1 s⁻¹. The benefit of using a reverse asymmetric membrane is related to the formation of a very open fouling layer just inside the porous support layer and the build-up of a concentration profile of the proteins inside the porous structures. The microfiltration of skim milk using ceramic and polymeric membranes was studied with different membrane structures. The backshock technique, combined with reverse asymmetric membranes of pore size of 0.87 μm, allows the effects of concentration polarization and fouling to be controlled, achieving very high (500 L h⁻¹ m⁻²) and stable fluxes with 100% casein transmission and a high retention of spores (reduction by a factor 10⁴-10⁵) even at low linear velocities (0.5-1 ms⁻¹).     

陶瓷膜过滤谷氨酸发酵液过程中的膜污染与对策

用陶瓷膜过滤谷氨酸发酵液以除去3其中的细菌等悬浮物具有很好的应用前景，但陶瓷膜的污染是一个必须解决的关系问题，现场的实验发现，膜污染与发酵液的性质有很大关系，也与过滤过程的操作和膜清洗紧密相关，在研究这种关系的基础上，有效地解决了膜污染问题，使陶瓷膜过滤谷氨酸发酵液的操作可以满足工业应用的要求。     

A physicochemical investigation of membrane fouling in cold microfiltration of skim milk

The main challenge in microfiltration (MF) is membrane fouling, which leads to a significant decline in permeate flux and a change in membrane selectivity over time. This work aims to elucidate the mechanisms of membrane fouling in cold MF of skim milk by identifying and quantifying the proteins and minerals involved in external and internal membrane fouling. Microfiltration was conducted using a 1.4-μm ceramic membrane, at a temperature of 6 ± 1°C, cross-flow velocity of 6 m/s, and transmembrane pressure of 159 kPa, for 90 min. Internal and external foulants were extracted from a ceramic membrane both after a brief contact between the membrane and skim milk, to evaluate instantaneous adsorption of foulants, and after MF. Four foulant streams were collected: weakly attached external foulants, weakly attached internal foulants, strongly attached external foulants, and strongly attached internal foulants. Liquid chromatography coupled with tandem mass spectrometry analysis showed that all major milk proteins were present in all foulant streams. Proteins did appear to be the major cause of membrane fouling. Proteomics analysis of the foulants indicated elevated levels of serum proteins as compared with milk in the foulant fractions collected from the adsorption study. Caseins were preferentially introduced into the fouling layer during MF, when transmembrane pressure was applied, as confirmed both by proteomics and mineral analyses. The knowledge generated in this study advances the understanding of fouling mechanisms in cold MF of skim milk and can be used to identify solutions for minimizing membrane fouling and increasing the efficiency of milk MF.     

中药用膜的污染及防治

分析了膜污染的机理及其影响因素,同时从膜分离过程前、膜分离过程中、膜分离过程后3个阶段采取相应的措施来改善膜的污染。     

The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice

Pomegranate juice has a turbid appearance, which poses difficulties in its concentration process. Membrane clarification can be used to clarify pomegranate juice; however, membrane fouling reduces the permeate flux, limiting its effectiveness. Ultrasound at 30 kHz was used to reduce membrane fouling. Results were compared with the data obtained for membrane clarification without ultrasonic treatment at the same temperature. Results showed that permeate flux increased with ultrasonic treatment. Evaluation of different membrane fouling characteristics showed that the total membrane resistance fell due to the reduction in irreversible fouling and cake resistance. However, ultrasound did not affect the thick caking produced in membrane processing at low feed‐flow rates. Evaluation of the physicochemical properties of pomegranate juice showed that ultrasound can decrease antioxidant activity due to the reduction in total anthocyanin content. Also, total soluble solid content and acidity of pomegranate juice changed with ultrasonic treatment.     

电渗析膜污染研究进展

从电渗析装置的离子交换膜污染定义着手,介绍了钙离子、碳酸根离子、腐殖酸盐以及脂肪酸和羧酸等物质对离子交换膜的污染规律,全面地概括了离子交换膜污染评价方法,并提出防止和缓解膜污染的措施.     

Emerging forward osmosis and membrane distillation for liquid food concentration: A review

As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food concentration advancement, membrane fouling, and economic assessment have been scant. This review aims to provide an up-to-date knowledge about liquid food concentration by FO and MD. First, we introduce the principle and applications of FO and MD in liquid food concentration, and highlight the effect of process on liquid food composition, membrane fouling mechanism, and strategies for fouling mitigation. Besides, economic assessment of FO and MD processes is reviewed. Moreover, the challenges as well as future prospects of FO and MD applied in liquid food concentration are proposed and discussed. Comparing with conventional membrane-based or thermal-based technologies, FO and MD show outstanding advantages in high concentration rate, good concentrate quality, low fouling propensity, and low cost. Future efforts for liquid food concentration by FO and MD include (1) development of novel FO draw solution (DS); (2) understanding the effects of liquid food complex compositions on membrane fouling in FO and MD concentration process; and (3) fabrication of novel membranes and innovation of membrane module and process configuration for liquid food processing.     

Evaluation of the fouling phenomenon in the membrane clarification of black mulberry juice

Mixed cellulose ester (MCE) flat membranes were used to clarify black mulberry juice, the yield of which was limited by fouling. The effects of membrane pore size (0.025, 0.1 and 0.22 μm), transmembrane pressure (0.5, 1, 1.5 and 200 kPa), and cross‐flow velocity (0.1, 0.2, 0.3 and 0.4 m s^?1) on membrane fouling were evaluated; the results showed that fouling increased with increased pore size and pressure, and decreased with increased velocity. Analysis of different resistances showed that both reversible and irreversible fouling resistances have an important role in fouling‐resistance changes. There is no cake resistance in all processes. Microstructure analysis of membrane using scanning electron microscopy confirmed the theory that intermediate blocking was the dominant fouling mechanism in MCE 0.025 μm, and standard blocking was the dominant mechanism in MCE 0.1 and 0.22 μm.