Direct contact ultrasound for fouling control and flux enhancement in air-gap membrane distillation

Nanobubble applications in aquaculture industry for improving harvest yield, wastewater treatment, and disease control

The ever-growing demand for aquaculture has led the industry to seek novel approaches for more sustainable practices. These attempts aim to increase aquaculture yield by increasing energy efficiency and decreasing footprint and chemical demand without compromising animal health. For this, emerging nanobubbles (NBs) aeration technology gained attention. NBs are gas-filled pockets suspended as sphere-like cavities (bulk NBs) or attached to surfaces (surface NBs) with diameters of <1 μm. Compared to macro and microbubbles, NBs have demonstrated unique characteristics such as long residence times in water, higher gas mass transfer efficiency, and hydroxyl radical production. This paper focuses on reviewing NB technology in aquaculture systems by summarizing and discussing uses and implications. Three focus areas were targeted to review the applicability and effects of NBs in aquaculture: (i) NBs aeration to improve the aquaculture harvest yield and subsequent wastewater treatment; (ii) NB application for inactivation of harmful microorganisms; and (iii) NBs for reducing oxidative stress and improving animal health. Thus, this study reviews the research studies published in the last 10 years in which air, oxygen, ozone, and hydrogen NBs were tested to improve gas mass transfer, wastewater treatment, and control of pathogenic microorganisms. The experimental results indicated that air and oxygen NBs yield significantly higher productivity, growth rate, total harvest, survival rate, and less oxygen consumption in fish and shrimp farming. Secondly, the application of air and ozone NBs demonstrated the ability of efficient pollutant degradation. Third, NB application demonstrated effective control of infectious bacteria and viruses, and thus increased fish survival, as well as different gene expression patterns that induce immune responses to infections. Reviewed studies lack robust comparative analyses of the efficacy of macro- and microbubble treatments. Also, potential health and safety implications, as well as economic feasibility through factors such as changes in capital infrastructure, routine maintenance and energy consumption need to be considered and evaluated in parallel to applicability. Therefore, even with a promising future, further studies are needed to confirm the benefits of NB treatment versus conventional aquaculture practices.

Ultrasonication for honey processing and preservation: A brief overview

Honey is a food product consumed all over the world. Besides its nutritional properties, honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the final product meets qualitative and microbiological standards, honey treatment is of great importance. Conventional honey treatment is based on the heating of honey samples for decrystallization and bacteria and yeast inactivation. However, conventional heating can cause negative effects on honey quality, such as the formation of toxic compounds, reduction of enzyme activity, and loss of antioxidant and antimicrobial properties. The application of ultrasonic waves has demonstrated interesting effects on honey processing. Ultrasound (US) treatment can lead to the fragmentation of glucose crystals in crystalized honey and has little effect on its properties. In addition to inactivating microorganisms, US-assisted honey processing also preserves phenolic compounds content and antimicrobial properties. However, there is still limited information about honey sonication. The aim of the present review is to comprehensively show the possibilities of US application in honey processing and its effects on honey properties.

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.

Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.

Alternative methods for cleaning membranes in water and wastewater treatment

Membrane fouling is caused by foulant deposition or adsorption through physical or chemical interactions on the membrane surface, causing the reduction of flux through the membrane. The main drawbacks of chemical agents used for cleaning are cost, damage caused on the membrane, and waste stream making the process unattractive. Alternative, methods such as ultrasound, enzymatic process, and osmotic backwashing were explored for membrane cleaning. Among all mentioned methods, micronanobubbles have been reported as a promising and emergent method for membrane surface cleaning; unfortunately, the information is limited, but preliminary studies have shown it as an efficient, cheap, and environmentally friendly technique. Other methods like electrically and vibratory-enhanced membrane cleaning also could be interesting but currently are unexplored and information is limited. PRACTITIONER POINTS: Chemical cleaning is an efficient option; however, from an environmental point of view, it is not attractive, and high concentrations could cause damage to the membrane. Micronanobubbles are an emergent and suitable technology for membrane and surface cleaning. Membrane modification and functionalization avoid membrane fast fouling, and the cleaning process is easier, but the manufacture cost could be expensive.

Effect of different thawing methods on the efficiency and quality attributes of frozen red radish

BACKGROUND

The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish and to explore the characteristics of ultrasound thawing. The influence of low-frequency ultrasound (LFU) on the thawing efficiency of frozen red radish cylinders in air and water mediums was investigated. The effects of different ways of thawing, including air thawing (AT), water thawing (WT), refrigeration thawing (RT), ultrasound-assisted water thawing (UWT), and microwave thawing (MT) on the thawing time and quality of radish samples was studied.

RESULTS

The results showed that thawing time decreased remarkably in air and water mediums assisted by LFU. As the LFU power level increased, the thawing time decreased and the value of the drip loss increased. The firmness of thawed radish samples also decreased significantly compared with the fresh samples. Microwave thawing had the highest thawing rate, but the microstructure of MT radish samples was damaged severely, resulting in the highest drip loss, and the lowest firmness, and vitamin C content. In comparison with the AT, WT, and RT, a significant reduction in thawing time could be achieved for UWT (P < 0.05). Ultrasound-assisted water thawing exhibited the highest retention of color and vitamin C, and a lower destructive effect on the microstructure.

CONCLUSION

The results showed that LFU could be used as an efficient method to facilitate the thawing process of frozen red radishes, and better preserve the color, vitamin C, and microstructure of the final product. © 2020 Society of Chemical Industry.

Recent Desalination Technologies by Hybridization and Integration with Reverse Osmosis: A Review

Reverse osmosis is the leading technology for desalination of brackish water and seawater, important for solving the growing problems of fresh water supply. Thermal technologies such as multi-effect distillation and multi-stage flash distillation still comprise an important portion of the world’s desalination capacity. They consume substantial amounts of energy, generally obtained from fossil fuels, due to their low efficiency. Hybridization is a strategy that seeks to reduce the weaknesses and enhance the advantages of each element that makes it up. This paper introduces a review of the most recent publications on hybridizations between reverse osmosis and thermal desalination technologies, as well as their integration with renewable energies as a requirement to decarbonize desalination processes. Different configurations provide improvements in key elements of the system to reduce energy consumption, brine production, and contamination, while improving product quality and production rate. A combination of renewable sources and use of energy and water storage systems allow for improving the reliability of hybrid systems.

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

The use of non-thermal processing technologies has been on the surge due to ever increasing demand for highest quality convenient foods containing the natural taste & flavor and being free of chemical additives and preservatives. Among the various non-thermal processing methods, ultrasound technology has proven to be very valuable. Ultrasound processing, being used alone or in combination with other processing methods, yields significant positive results on the quality of foods, thus has been considered efficacious. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomenon and mass transfer enhancement. It is considered to be an emerging and promising technology and has been applied efficiently in food processing industry for several processes such as freezing, filtration, drying, separation, emulsion, sterilization, and extraction. Various researches have opined that ultrasound leads to an increase in the performance of the process and improves the quality factors of the food. The present paper will discuss the mechanical, chemical and biochemical effects produced by the propagation of high intensity ultrasonic waves through the medium. This review outlines the current knowledge about application of ultrasound in food technology including processing, preservation and extraction. In addition, the several advantages of ultrasound processing, which when combined with other different technologies (such as microwave, supercritical CO2, high pressure processing, enzymatic extraction, etc.) are being examined. These include an array of effects such as effective mixing, retention of food characteristics, faster energy and mass transfer, reduced thermal and concentration gradients, effective extraction, increased production, and efficient alternative to conventional techniques. Furthermore, the paper presents the necessary theoretical background and details of the technology, technique, and safety precautions about ultrasound.

Fouling control in reverse osmosis for water desalination & reuse: Current practices & emerging environment-friendly technologies

Reverse Osmosis (RO) is becoming increasingly popular for seawater desalination and wastewater reclamation. However, fouling of the membranes adversely impacts the overall process efficiency and economics. To date, several strategies and approaches have been used in RO plants and investigated at the laboratory-scale for their effectiveness in the control of different fouling types. Amid growing concerns and stringent regulations for the conservation of environment, there is an increasing trend to identify technologies that are effective in fouling mitigation as well as friendly to the environment. The present review elaborates on the different types of environment-friendly technologies for membrane fouling control that are currently being used or under investigation. It commences with a brief introduction to the global water crisis and the potential of membrane-based processes in overcoming this problem. This is followed by a section on membrane fouling that briefly describes the major fouling types and their impact on the membrane performance. Section 3 discusses the predominant fouling control/prevention strategies including feedwater pretreatment, membrane and spacer surface modification and membrane cleaning. The currently employed techniques are discussed together with their drawbacks, with some light being shed on the emerging technologies that have the ability to overcome the current limitations. The penultimate section provides a detailed discussion on a variety of eco-friendly/chemical free techniques investigated to control different fouling types. These include both control and prevention strategies, for example, bioflocculation and electromagnetic fields, as well as remediation techniques such as osmotic backwashing and gas purging. In addition, quorum sensing has been specifically discussed for biofouling remediation. The promising findings from different studies are presented followed by a discussion on their drawbacks and limitations. The review concludes with a need for carrying out fundamental studies to develop better understanding of the eco-friendly processes discussed in the penultimate section and their optimization for possible integration into the RO plants.

Dead-end membrane distillation with localized interfacial heating for sustainable and energy-efficient desalination

Membrane distillation (MD) has the high potential to circumvent conventional desalination limitations in treating highly saline brines. However, the performance of MD is limited by its low thermal efficiencyand temperature polarization (TP) effect. Consequently, the driving force decreases when heat loss increases.In this study, we propose to minimize TP through localized heating where the thin feed channel was heated uniformly at the membrane-liquid interface without changing the properties of the membrane.This concept was further improved by implementing a new dead-end MD configuration. Investigated for the first time,this configuration eliminated circulation heat losses, which cannot be realized in conventional MD due to a rapid temperature stratification. In addition, the accumulation of foulants on the membrane surface was successfully controlled by intermittent flushing. 3-Dimensional conjugate heat transfer modeling revealedmore uniform heat transfer and temperature gradient across the membrane due to the increased feed water temperature over a larger membrane area. The increase of water vapor flux (45%) and the reduction of heat lossobserved in the new dead-end concept led to a decrease of the specific energy consumption by 57%, corresponding to a gain output ratio increase of about 132 %, compared to a conventional bulk heating, while preserving membrane integrity. A conjugate heat transfer model was deployed in ANSYS-Fluent framework to elucidate on the mechanism of flux enhancement associated with the proposed technique. This study provides a framework for future sustainable MD developmentby maintaining a stable vapor flux while minimizing energy consumption.

Advances in application of ultrasound in food processing: A review

Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed.

Progress of Interfacial Polymerization Techniques for Polyamide Thin Film (Nano)Composite Membrane Fabrication: A Comprehensive Review

In this paper, we review various novel/modified interfacial polymerization (IP) techniques for the fabrication of polyamide (PA) thin film composite (TFC)/thin film nanocomposite (TFN) membranes in both pressure-driven and osmotically driven separation processes. Although conventional IP technique is the dominant technology for the fabrication of commercial nanofiltration (NF) and reverse osmosis (RO) membranes, it is plagued with issues of low membrane permeability, relatively thick PA layer and susceptibility to fouling, which limit the performance. Over the past decade, we have seen a significant growth in scientific publications related to the novel/modified IP techniques used in fabricating advanced PA-TFC/TFN membranes for various water applications. Novel/modified IP lab-scale studies have consistently, so far, yielded promising results compared to membranes made by conventional IP technique, in terms of better filtration efficiency (increased permeability without compensating solute rejection), improved chemical properties (crosslinking degree), reduced surface roughness and the perfect embedment of nanomaterials within selective layers. Furthermore, several new IP techniques can precisely control the thickness of the PA layer at sub-10 nm and significantly reduce the usage of chemicals. Despite the substantial improvements, these novel IP approaches have downsides that hinder their extensive implementation both at the lab-scale and in manufacturing environments. Herein, this review offers valuable insights into the development of effective IP techniques in the fabrication of TFC/TFN membrane for enhanced water separation.