Book Chapter
Ultrasonic membrane processing
S Kentish, M Ashokkumar
Food Engineering Series | Food Engineering Series | SPRINGER | Published : 2011
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 chal..
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