A Review on Ion-Exchange Membranes Fouling during Electrodialysis Process in Food Industry, Part 2: Influence on Transport Properties and Electrochemical Characteristics, Cleaning and Its Consequences.

Natalia Pismenskaya,Christian Larchet,Myriam Bdiri,Estelle Renard,Lasâad Dammak,Julie Fouilloux,Anton Kozmai,Veronika Sarapulova,Lassaad Baklouti

doi:10.3390/membranes11110811

Abstract

Ion-exchange membranes (IEMs) are increasingly used in dialysis and electrodialysis processes for the extraction, fractionation and concentration of valuable components, as well as reagent-free control of liquid media pH in the food industry. Fouling of IEMs is specific compared to that observed in the case of reverse or direct osmosis, ultrafiltration, microfiltration, and other membrane processes. This specificity is determined by the high concentration of fixed groups in IEMs, as well as by the phenomena inherent only in electromembrane processes, i.e., induced by an electric field. This review analyzes modern scientific publications on the effect of foulants (mainly typical for the dairy, wine and fruit juice industries) on the structural, transport, mass transfer, and electrochemical characteristics of cation-exchange and anion-exchange membranes. The relationship between the nature of the foulant and the structure, physicochemical, transport properties and behavior of ion-exchange membranes in an electric field is analyzed using experimental data (ion exchange capacity, water content, conductivity, diffusion permeability, limiting current density, water splitting, electroconvection, etc.) and modern mathematical models. The implications of traditional chemical cleaning are taken into account in this analysis and modern non-destructive membrane cleaning methods are discussed. Finally, challenges for the near future were identified.

Highlights

Ion exchange membranes (IEMs), which are the heart of dialysis and electrodialysis units, are increasingly used in the food industry for the extraction, fractionation and concentration of valuable components, as well as reagent-free control of liquid media pH [1,2,3,4,5,6]
This review focuses on the analysis of modern scientific publications, which investigated the effect of foulants and chemical cleaning agents on the structural, transport, mass transfer and electrochemical characteristics of cation and anion exchange membranes used in dialysis and electrodialysis processing of liquid media in the food industry
There are so many different problems, each of which requires an individual answer depending on the materials different problems, each of which requires an individual answer depending on the mateof which the membranes are made, the type and composition of the solution being treated, rials of which the membranes are made, the type and composition of the solution being as well as the hydrodynamic and electrical modes of electrodialysis

Summary

Introduction

Ion exchange membranes (IEMs), which are the heart of dialysis and electrodialysis units, are increasingly used in the food industry for the extraction, fractionation and concentration of valuable components, as well as reagent-free control of liquid media pH (whey, wine, fruit juices, etc.) [1,2,3,4,5,6]. IEMs, are some of the processes where this charge (and the efficiency of valuable component separation) can be controlled by reagent less pH change at the surfaces of cation-exchange (CEMs) and anion-exchange (AEMs) membranes [7,8], or by use of bipolar membranes [9]. Such control is carried out by enhancing or suppressing water splitting, the intensity of which depends on the electric field strength and the catalytic activity of membrane fixed groups in relation to the water dissociation reaction [10,11]

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