Membrane technology is one of reliable options for treatment of oil/water emulsion. It is highly attractive because of its effectiveness in separating fine oil droplets of <2 µm sizes, which is highly challenging for other processes. However, the progress for its widespread implementations is still highly restricted by membrane fouling. Most of the earlier studies have demonstrated the promise of achieving more sustained filtration via membrane material developments. This study addresses issues beyond membrane development by assessing the impact of membrane material (blend of polysulfone, PSF and polyethylene glycol, PEG), operational pressure, and crude oil concentration on the filtration performance of oil/water emulsion. The filtration data were then used to project the pumping energy for a full-scale system. Results show that fouling resistant membrane offered high oil/water emulsion permeability, which translated into a low energy consumption. The oil/water emulsion permeability was improved by three-fold from 45 ± 0 to 139 ± 1 L/(m h bar) for PSF/PEG-0 membrane in comparison to the most optimum one of PSF/PEG-60. It corresponded to an energy saving of up to ~66%. The pumping energy could further be reduced from 27.0 to 7.6 Wh/m by operation under ultra-low pressure from 0.2 to 0.05 bar. Sustainable permeability could be achieved when treating 1000 ppm oil/water emulsion, but severe membrane fouling was observed when treating emulsion containing crude oils of >3000 ppm to a point of no flux.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158739 | PMC |
http://dx.doi.org/10.3390/membranes11050370 | DOI Listing |
Food Chem
December 2024
Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Food Science and Engineering, Guiyang University, Guiyang 550005, China. Electronic address:
This work elucidated the digestion behavior of low-oil phase Pickering emulsion gel (LOPPEG) stabilized by whey protein isolate (WPI) -γ-Oryzanol (γO) aggregated particles and interfacial adsorption properties of its simulated digestion products. Initially, following simulated digestion, WPI-γO LOPPEG exhibited lower free fatty acid release and protein digestibility compared to WPI LOPPEG. WPI-γO LOPPEG maintained lower interfacial tension and higher interfacial thickness than WPI LOPPEG.
View Article and Find Full Text PDFSci Rep
December 2024
School of architecture, Ocean and energy power engineering, Wuhan University of Technology, Wuhan, 430070, China.
During maritime operations, extreme events such as explosions, grounding, and seal failures can cause water ingress into lubricant compartments, forming oil-water emulsions that significantly affect the lubrication performance of ship stern bearings. Existing studies mainly focus on low water content, with limited exploration of the impact of high water content on lubrication performance. To address this gap, viscosity measurements of oil-water mixtures were conducted, and an emulsification viscosity equation applicable to varying water contents was derived.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Cooperative Innovation Center of Industrial Fermentation, Ministry of education & Hubei province, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China. Electronic address:
Tannic acid (TA) has attracted the attention of researchers as a promising organic ligand capable of forming metal-organic coordination networks with various metal ions at interfaces to impact surface properties. In this study, we innovatively reported a self-assembly method for surface decoration by depositing TA/Fe coatings on the surface of desalted duck egg white nanoparticles (DEWN), further studying the oil/water interfacial properties of the modified particles. The results showed that the ratio and concentration of TA to Fe could modulate interfacial properties.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic 3010, Australia. Electronic address:
This work examined the effects of molecular weight (2-15 kDa) and concentration (10-30 mg/mL) of chitosan (CTS) on the binding capacity and interface behavior between octenyl succinic acid sodium starch (OSS) and CTS, as well as their effects on the storage stability of emulsions. The results of the isothermal calorimetry titration demonstrated that OSS and CTS were complexed by electrostatic interaction and spontaneous hydrogen bonding driven by enthalpy (ΔH from -3931 to -7983 cal/mol, ΔS from -38.5 to -49.
View Article and Find Full Text PDFPoult Sci
December 2024
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
Egg white proteins are widely recognized as excellent natural emulsifiers, yet the molecular mechanisms underlying their emulsification properties remain incompletely understood, particularly regarding the roles of individual proteins in complex natural systems. Using 4D-label-free quantitative proteomics, we systematically investigated protein dynamics during egg white emulsification by comparing egg white (EW) and the aqueous phases of egg white emulsions (EWE-W). Proteomic analysis identified 96 distinct proteins, with 64 showing significant abundance changes during emulsification.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!