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2011 | OriginalPaper | Buchkapitel

23. Ultrasonic Membrane Processing

verfasst von : Sandra Kentish, Muthupandian Ashokkumar

Erschienen in: Ultrasound Technologies for Food and Bioprocessing

Verlag: Springer New York

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Abstract

A membrane is a sermipermeable material that permits the passage of some molecules while retaining others. Ultrasound can enhance membrane operation through the asymmetric collapse of cavitating bubbles and through the turbulence associated with acoustic streaming. The added turbulence can lead to a looser, more porous fouling cake layer and may agglomerate fine particles, reducing pore blockage and cake compaction.These effects are dependent upon the ultrasonic intensity, the operating pressure, crossflow velocity and solids concentration.Membrane cleaning can also be enhanced by the use of ultrasound, but this application may not be economic when used in isolation. One of the greatest challenges facing the technology is the generation of a uniform acoustic field across the entire membrane surface in a full-scale module.

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Titel: Ultrasonic Membrane Processing
verfasst von: Sandra Kentish
Muthupandian Ashokkumar
Verlag: Springer New York
Buch: Ultrasound Technologies for Food and Bioprocessing
Print ISBN: 978-1-4419-7471-6

Electronic ISBN: 978-1-4419-7472-3

Copyright-Jahr: 2011
DOI: https://doi.org/10.1007/978-1-4419-7472-3_23