Priority and Prospect of Sulfide-Based Solid-Electrolyte Membrane

All-solid-state lithium batteries (ASSLBs) employing sulfide solid electrolytes (SEs) promise sustainable energy storage systems with energy-dense integration and critical intrinsic safety, yet they still require cost-effective manufacturing and the integration of thin membrane-based SE separators into large-format cells to achieve scalable deployment. This review, based on an overview of sulfide SE materials, is expounded on why implementing a thin membrane-based separator is the priority for mass production of ASSLBs and critical criteria for capturing a high-quality thin sulfide SE membrane are identified. Moreover, from the aspects of material availability, membrane processing, and cell integration, the major challenges and associated strategies are described to meet these criteria throughout the whole manufacturing chain to provide a realistic assessment of the current status of sulfide SE membranes. Finally, future directions and prospects for scalable and manufacturable sulfide SE membranes for ASSLBs are presented.

Linear versus Nonlinear Aromatic Polyamides: The Role of Backbone Geometry in Thin Film Salt Exclusion Membranes

Two aromatic polyamides─poly(3,3'-dihydroxybenzidine terephthalamide) (DHTA) and poly(3,3'-dihydroxybenzidine isophthalamide) (DHIA)─are compared for their ability to remove salts from water. DHTA is linear and rigid whereas DHIA is nonlinear and semirigid. DHTA and DHIA were selected as they allow us to investigate the effect of polymer backbone geometry on salt exclusion in a non-crosslinked thin film membrane, independently of the backbone chemistry. Because of their differences in solution viscosity, spin coating parameters for DHTA and DHIA solutions were optimized separately to produce thin film composites (TFCs) with reproducible membrane properties. The resulting DHTA TFCs displayed salt rejections of 87.8% (NaCl), 97.0% (MgSO4), and 80.3% (CaCl2). In comparison, DHIA TFCs demonstrated poor salt rejections of 21.0% (NaCl), 29.3% (MgSO4), and 15.4% (CaCl2). Cross-sectional SEM images of DHTA and DHIA films reveal that DHTA has a stratified (layered) morphology whereas DHIA exhibits a dense, featureless morphology. Both DHTA and DHIA TFCs exhibit similar surface morphology, contact angle, surface charge, and water uptake. PEG rejection experiments indicate that the average pore size of DHTA TFCs is ∼2 nm while DHIA TFCs have an average pore size of ∼3 nm. Our findings illustrate that using a rigid, linear aromatic polyamide gives an active layer with a stratified morphology, uniplanar orientation, smaller pores, and higher salt rejection, whereas the nonlinear aromatic polyamide analogue results in an isotropic active layer with larger pores and lower salt rejection.

Short communication: Calcium partitioning during microfiltration of milk and its influence on rennet coagulation time

Pasteurized skim milk was subjected to (1) microfiltration (MF) at 50°C and (2) MF at 6°C after storage at 2°C. The products of these treatments were retentate (RMF50) and permeate (PMF50), and retentate (RMF6) and permeate (PMF6), respectively. Additionally, RMF50 was subjected to (3) cold MF after water dilution to produce retentate (RMF6R) and permeate (PMF6R). Calcium migration was monitored by analyzing ionic, soluble, and total calcium content in feed, retentates, and permeates. The influence of calcium partitioning and calcium addition to feed, retentates, and retentates diluted with water was determined. Without CaCl₂ addition, only skim milk, RMF50, and RMF6 coagulated after rennet addition. Higher true protein and casein content of RMF50 and RMF6 resulted in shorter time of renneting. The retentates diluted with water showed no signs of coagulation within 40 min. The addition of PMF6R to RMF50 did not affect rennet coagulation time within the observed 40 min in comparison to RMF50 + water. In general, higher CaCl₂ addition resulted in shorter rennet coagulation time. Special attention should be paid to calcium partitioning during membrane processing of cheesemilk. The level of calcium addition should be adopted to calcium content in such cheesemilk, which is affected by conditions of the filtration process (i.e., concentration factor and temperature).