Pressure Processing Research Articles

Chaotic Analysis of the Reversible Pump Turbine Exhaust Process in Pump Mode Based on a Data-driven Method

Due to the important strategic position of Pumped Storage Power Plants (PSPP) in global energy upgrading, conducting in-depth research on the various operating conditions of pump turbine units is important for their safe and stable operation. This study sought to clarify the gas–liquid phase motion and the nonlinear chaotic characteristics of the process of exhaust and pressurization in pump mode; with the simplified objective model proposed here, a visualization of the process is achieved using data-driven methods, and the nonlinear characteristics of gas–liquid phase motion during the process are theoretically demonstrated. A method that combines data-driven and chaotic analysis is proposed to qualitatively and quantitatively analyze the force and torque time-series signals of the runner under different exhaust rates. The results indicate that the chaotic characteristics of the force signals and torque signals of the runner are not in a single linear relationship with the exhaust rates. Therefore, this research also provides guidance on exhaust rates with the aim of informing actual engineering practice, the purpose of which is to reduce the vibration amplitude caused by repetitive torque and improve the stability of the unit operations.

High Pressure Processing: Pros and Cons

The food industry now uses high pressure processing to increase the shelf life of foods and maintain their nutritional value. This non-thermal preservation technique can successfully inactivate rotting and spoilage-causing bacteria and enzymes without the need for high temperatures during the preservation process. Food is exposed to high pressure, usually in the range of 100 to 600 MPa. High-performance processing keeps food at or slightly above room temperature to prevent heat-sensitive flavors and nutrients from being thermally destroyed during food preparation. This contributes to the preservation of the natural sensory and nutritional properties of the product. Because this process is able to eliminate bacteria and organisms responsible for spoilage, it is a very efficient way to increase the time available to eat foods. Unlike traditional heat-based methods, HPP inactivates harmful microorganisms and enzymes through the application of extreme pressure (100–600 MPa) at low temperatures, thereby reducing thermal degradation. HPP also helps retain bioactive compounds, making it an ideal choice for consumers looking for minimally processed, high-quality foods. This article explores the principles, applications, and benefits of HPP, as well as the challenges and future prospects of its integration into food processing systems.

A Study on the Evolution Laws of Entrainment Performances Using Different Mixer Structures of Ejectors

Being the core of the ejector refrigeration system, an ejector with a suitable mixer, conical–cylindrical or cylindrical, is key to high-energy-efficiency and low-carbon systems. To promote the scientific selection of mixers for ejectors based on the theoretical models that have been validated by experiments, the evolution laws of the entrainment ratios in the two types of ejectors are studied under various operating conditions. Furthermore, the influence mechanism of the mixer structures on the entrainment ratio of the ejector is elucidated by comparing the distribution characteristics of the entropy generation rate, pressure lift proportion, and entropy generation rate of the per-unit pressure lift in the two types of ejectors. The efficiencies of the conical-cylindrical mixer ejector and cylindrical mixer ejector exist a crossover, which makes the entrainment ratio of the conical–cylindrical mixer ejector smaller under small compression ratios but larger under large compression ratios. By changing the cylindrical mixer into a conical one, on the one hand, more pressure rise will be distributed in the diffuser, which helps to reduce the entropy increase rate in the pressurization process; on the other hand, the wall impulse effect of the conical mixer will lead to an increase in entropy generation rate of per-unit pressure lift, resulting in a growing entropy generation rate of boosting. The dominant roles are not the same with changing compression ratios, which leads to different relationships of entrainment ratio between the cylindrical and conical mixer ejectors.

Optimization of a Typical Gas Injection Pressurization Process in Underground Gas Storage

In the early construction of an underground gas storage facility in an oil and gas field in southwest China, the increasing gas injection volume led to a continuous rise in energy consumption, which affects the economic sustainability of gas injection and extraction. In order to improve efficiency and reduce energy consumption, optimization of the pressurization process was carried out. An optimization model for the process of pressurization in underground gas storage has been established. Based on the model, a joint optimization approach is applied, where MATLAB is responsible for the iterative process of finding the optimal parameter combinations and HYSYS is responsible for the establishment of the process and calculation of the results of the process parameters. The key parameters include the outlet parameters of the compressor and the air cooler, which are critical in determining the overall energy consumption and operational performance of the system. Accordingly, the results related to the optimal parameter combinations for two-stage compression and three-stage compression were obtained in the case study. Compared with one-stage compression, two-stage and three-stage compression can diminish energy consumption by 1,464,789 kJ/h and 2,177,319 kJ/h, respectively. The reduced rate of energy consumption of three-stage compression was 16.10%, which was higher than that of two-stage compression by 10.83%. Although the construction costs of three-stage compression were higher than those of two-stage compression, from the perspective of long-term operation, three-stage compression had lower operating costs and superior economy and applicable value. The research results provided scientific references and new ideas for the optimization and adjustment of the pressurization process in underground gas storage.

Optimization of the Synchronous Pressurization Process for the Elimination of Double-Layer Oxide Film Defects

Optimization of the Synchronous Pressurization Process for the Elimination of Double-Layer Oxide Film Defects

Ground test modeling of cylindrical aero-engine casing under high-temperature and high-pressure aerodynamic load

The aero-engine casing is subjected to high-temperature and high-pressure aerodynamic loads during operation. It is essential to perform the ground strength tests for the casing. To optimize the ground strength test and to improve the accuracy of temperature and pressure loading during the test, a mathematical model of high-temperature and high-pressure aerodynamic loading system for simulating the ground strength test of typical aero-engine casing is established to study the actual temperature and pressure loads on casing during ground test. The temperature and pressure results calculated by the mathematical model under typical loads matched well with the experimental measurements. The verification results show that under the test conditions, the thermal inertia of the heater, the radiation heating of the gas in the test chamber by the heater, and the heat transfer of gas mixing in the pressure process can be ignored. The sensitivity analysis of the parameters affecting the accuracy of pressure and temperature loading is carried out. We show that the pressure can be controlled quantitatively by adjusting the inlet and exhaust pipe parameters, and accurate temperature control can be achieved by designing reasonable heater power and selecting appropriate heating control parameters.

Crystal structure stability and phase transition of celsian, BaAl2Si2O8, up to 1100 °C / 22 GPa

Celsian (BaAl2Si2O8) is an important component of aluminosilicate-based ceramics, which is widely used in high temperature/high pressure process. However, limited data available on its high pressure (HP)/high temperature (HT) behavior and HT studies were based on multi-component samples only. Here we present data on crystal structure stability and phase transformation processes of celsian studied under extreme conditions (up to ∼22 GPa/∼1110 °C) using in situ X-ray diffraction. Under HP conditions celsian undergoes three phase transitions: at the pressures below 10 GPa the main changes in the crystal structure of celsian associated with the changes in the coordination Ba-centered polyhedron (celsian-II and celsian-III), whereas at higher pressures AlO4 tetrahedra transforms into AlO6 octahedra (celsian-IV). Though the HP behavior of some isostructural compound has been studied before, the HP transformation of celsian is not similar to any previously studied mineral or synthetic compound. Celsian demonstrate stability and low thermal expansion coefficients (αV = 12 × 10−6 °C−1) in the studied temperature range.

Explosion risks: Variety of deflagration-to-detonation transition scenarios in smooth tubes

In the framework of comprehensive assessment of explosion risks on board of spacecrafts and on the facilities of launch places, the paper is focused on the detailed analysis of particular scenarios of deflagration-to-detonation transition taking place in smooth tubes filled with acetylene-oxygen mixtures of different compositions. By means of precise numerical simulation it is demonstrated that various scenarios of detonation onset can take place depending on the mixture composition and its initial thermodynamic state. It is demonstrated that independent on the particular scenario always the basic mechanism of detonation onset via the formation of strong enough shock wave takes place. In more reactive mixtures the strong shock originates from the self-sustained process of joint pressure build up and reaction intensification exactly at the flame front. In less reactive mixtures the transient flow behavior leads to the shock waves generation and interaction. As a result, a brand new reaction kernel could arise in the area of shock waves interaction. In number of cases, that leads to the coupling between the shock wave and the newborn reaction front and results in the strong shock formation and further detonation onset.

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

High Hydrostatic pressure (HHP) represents an environmental-friendly and efficient non-thermal technology capable of inducing changes that can lead to functional improvements on starchy materials preserving the nutritional value of the original flours. The development of gluten-free (GF) flours and ingredients remain a challenge due to the need to improve the nutritional and techno-functional aspects of these commodities. Pre-soaked whole buckwheat (BW) grains were subjected to HHP treatment under different processing conditions: two pressure levels (300–600 MPa) and three holding times (0-5-15 min) to evaluate the techno-functional and nutritional response of the resulting flours. Significant (p < 0.05) increases in water absorption capacity and swelling capacity were observed in the flours resulting from longer treatment times (5–15 min) and the highest-pressure level (600 MPa). Higher thermal stability was also observed in the pasting profiles obtained for these flours. Flours resulting from HHP treatments at 600 MPa for 15 min also showed higher antioxidant capacity (DPPH and ORAC). The resulting flour from these processing conditions was used at different concentrations (15, 30, 50, and 70 %) in a GF bread formulation. An increase in the elastic modulus values of the doughs, the specific volume of the resulting bread and a reduction in the crumb firmness were observed in the formulations containing the BW-modified flour compared to the counterparts made with a native flour. Therefore, it can be concluded that the HHP treatment of whole buckwheat grains represents an interesting alternative for the development of ingredients with suitable technological and nutritional properties for gluten-free bakery formulations.

Chitosan/CNDs coated Cu electrode surface has an electrical potential for electrical energy application

Polymers and nanomaterials had been widely applied at electrochemical chemosensor and biosensor. Developing technical energy is still much needed, especially using natural environmental friendly material. Both chitosan of biopolymer and carbon nanodots (CNDs) of nanomaterials are highly studied due to their extraordinary properties. The research focus on chitosan and chitosan/CNDs nanocomposite surface that was applied for electrical energy. Nanocomposite was coated on Cu electrode surface by using electroplating method. The coated electrode was dipped into oil samples. The dipped nanocomposite then was characterized by FTIR, XRD, SEM, and Chemosensor. Nanocomposite structure is still maintain its chemical compound, confirmed by FTIR and XRD, which still maintain amine group; hydroxyl group; and crystalinity of chitosan after CNDs intercoporation. Nanocomposite surface morphology show magnetite particle distribution that spreaded on the surface of electrode for both chitosan and CNDs nanocomposite, which is confirmed by SEM. The free dipping method is based on the sensitive material chitosan/CNDs as a chemosensor; the pressure process on the surface of the chitosan/CNDs sensitive material causes the interaction of metal ions and acid compounds, which involves an iontophoresis process where oil atoms that have been excited in the evaporation process will experience atomic vibrations due to electron transport which then the active groups on the Chemosensor directly absorb and bind metals and acids in oil use a chemisorption process which leads to the transfer of charge from the adsorption particles to the chemosensor surface to fill the holes so that a potential difference occurs in the form of electrical pulses which will then be captured by the Arduino system which will be converted into digital data. This process makes technological energy production in the form of electrical energy faster.

Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st-Century Sustainable Society.

The paper presents the 'progressive review' for high pressure preservation/processing (HPP) (cold pasteurization) of foods and the next-generation high-pressure and high temperature (HPHT, HPT) food sterilization technologies. It recalls the basics of HPP and HPT, showing their key features and advantages. It does not repeat detailed results regarding HPP and HPT implementations for specific foods, available in numerous excellent review papers. This report focuses on HPP and HPT-related issues that remain challenging and can hinder further progress. For HPP implementations, the reliable modeling of microorganisms' number decay after different times of high pressure treatment or product storage is essential. This report indicates significant problems with model equations standard nonlinear fitting paradigm and introduces the distortion-sensitive routine enabling the ultimate validation. An innovative concept based on the barocaloric effect is proposed for the new generation of HPT technology. The required high temperature appears only for a strictly defined short time period controlled by the maximal pressure value. Results of the feasibility test using neopentyl glycol as the barocaloric medium are presented. Attention is also paid to feedback interactions between socioeconomic and technological issues in the ongoing Industrial Revolution epoch. It indicates economic constraints for HPP and HPT developments and emerging business possibilities. The discussion recalls the inherent feedback interactions between technological and socioeconomic innovations as the driving force for the Industrial Revolution epoch.

Effects of Media and Processes on the Aromas of White Truffle Solid-State Fermented Products

This study aimed to formulate a black bean soy sauce using black beans and black rice as media for the solid-state fermentation of white truffle. Various proportions of these media (4:0, 3:1, 2:2, 1:3, and 0:4) were prepared, with methionine concentrations (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) serving as precursors for a 4-week solid-state fermentation to analyze the aroma profiles. GC-MS analysis showed that samples with 1.5% methionine exhibited significantly higher levels of sulfur-containing volatile compounds compared to those without methionine. GC-IMS analysis revealed that a 2:2 ratio of black beans to black rice produced the most enriched aroma. Lower methionine levels improved mycelial growth, with 0.3% methionine yielding the richest aroma components. After fermentation, the white truffle products were sterilized using autoclaving, hot air assisted radio frequency (HARF), and high pressure processing (HPP), followed by freeze drying. GC-IMS analysis showed that HPP samples had an aroma closest to fresh samples, whereas HARF and autoclave resulted in similar aromas. However, 24 h freeze drying significantly diminished the aroma, resulting in no significant difference in aroma among the freeze-dried products treated with different sterilization methods.

Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans

The emerging non-thermal technique of ultra-high pressure (UHP) processing technology has seen significant advancements in food processing in recent years. The present study aimed to analyze the impact of UHP (100–300 MPa) processing on the color, microstructure, water distribution, and lipidomics variations of wet-processed Arabica coffee beans. The results indicated that the brightness and chromatic aberration of coffee beans were significantly altered by UHP processing, while other color parameters remained relatively unaffected. Scanning electron microscope examinations showed that UHP processing caused compression, compaction, and even collapse of the pore structure within coffee beans. Compared to wet-processed Arabica coffee beans, UHP processing promoted a more even water distribution and facilitated the conversion of bound and immobilized water into free water, with the maximum effect observed during UHP-200 treatment. Lipidomics analysis indicated that triacylglycerol (TAG, 24.75 %) and diacylglyceryl trimethylhomoserine (DGTS, 11.23 %). Notably, UHP-100, UHP-200, and UHP-300 samples exhibited 238, 191, and 788 differentially expressed lipids. The carbon chain length and degree of unsaturation of all differentially expressed lipids exhibited a pressure-dependent decrease with intricate interrelationships.

Inhibiting Eutectic Si Macrosegregation in Squeeze Cast A356 Alloy by Symmetrical Multidirectional Pressure

The process of symmetrical multidirectional pressure was adopted to inhibit the macrosegregation of eutectic Si in squeeze cast A356 alloy. Five pressure modes were applied to study the effects of multidirectional pressure and the timing of pressure application on the macrosegregation of eutectic Si. The results show that the directional movement of the solute-rich liquid phase could be inhibited by symmetrical multidirectional pressure. Therefore, the macrosegregation of eutectic Si in the casting part was inhibited. Moreover, the timing of pressure application should be matched with the local pressure position. After the effective inhibition of the macrosegregation of eutectic Si, the elongation of the alloy was significantly improved, reaching up to 7.12%. In addition, the plastic deformation region was observed at the local pressure position. The grains in the plastic deformation region were refined. The proportion of low-angle grain boundaries in the deformed region was about 30%, which was much higher than that in the other undeformed region. The size of the Fe-containing intermetallics in the deformed region decreased to 5–10 μm, which is favorable for the mechanical properties of the alloy.

Highly efficient and thermally stable photonic ceramic by controllable and full crystallization from glass

Polycrystalline ceramics are promising for a diverse range of applications in solid state laser, lighting, scintillator and optical storage. Unfortunately, current ceramic elaborations involves strict and complex synthetic procedures such as ultra-high pressure and vacuum processing. Here, we realize the tune of MgAl2Si4O12 and Mg2Al4Si5O18 phase formation in a glass by controlling the two crystal nucleation and growth individually, and obtain a polycrystalline non-stoichiometric Mg2-x/2Al4-xSi5+xO18:Eu2+ translucent ceramic by virtue of complete and congruent crystallization of the glass. Microstructural characterizations verify that the resulting ceramic exhibits dense and closely stacked micrometer-scale crystallites with very thin grain boundary structure. Chemical composition analysis by energy dispersive X-ray spectrometry revels the grain's composition is highly deviated from the stoichiometric Mg2Al4Si5O18, with atomic ratio Mg/Al/Si of 1.00: 1.46: 2.70. The precipitated non-stoichiometric Mg2-x/2Al4-xSi5+xO18, structurally having infinite channels z = 0.25 or 0.75 sites that run parallel to the c-aix, provides an robust crystal-field environment for Eu2+ 5d-4f transition. As a consequence, the ceramic produces intense emission with photoluminescence quantum yield (PLQY) up to 90 %, and excellent thermal stability emission with 70.1 % emission intensity at 420 K relative to that at room temperature, demonstrating it can be applied in high power lighting application with improved light quality by employing the ceramic as a color converter. Moreover, the ceramic also exhibits thermally stimulated luminescence at temperature reaching up to 700 K, originating from the deep electronic traps in Mg2-x/2Al4-xSi5+xO18 lattice with estimated trap depth of 0.73eV and 0.97eV. We also demonstrate the ceramic is hopeful for optical information storage application as the storage information can be retain well without vulnerable by the fluctuations of external environments due to the deep traps.

Effects of Thermally-Assisted and High-Pressure Processing on Background Microbiota and the Listeria monocytogenes Load of a Minimally Processed Commodity.

The current study investigated the impact of treatments with elevated hydrostatic pressure (500 MPa) for inactivation of Listeria monocytogenes on smoked rainbow trout (Oncorhynchus mykiss) at high and low inoculation levels. The temperature values of the trials were set at 4.4 and 60.0 °C, adjusted with a circulating water bath connected to a stainless steel jacket surrounding the pressure processing chamber. Before pressure processing, the counts (selective counts of PALCAM, mean ± SD) of L. monocytogenes were 6.45 ± 0.1 log CFU/g and were reduced (p < 0.05) to 3.72 ± 0.3, and <1.48 ± 0.8 log CFU/g after 10 min of treatment at 4.4 and 60.0 °C, respectively. Treatments of low inoculation level samples were similarly efficacious and resulted in a reduction (p < 0.05) of the pathogen to 1.62 ± 0.3 and <0.82 ± 0.0 log CFU/g for treatments at 4.4 and 60.0 °C, respectively. At 4.4 °C, linear D-value and non-linear kmax1 were 8.68 and 0.50, and 5.81 and 2.41 for high-inoculation and low-inoculation samples, respectively. Application of hydrostatic pressure at 500 MPa at cold and elevated temperatures was efficacious for up to 5.03 log CFU/g reduction of L. monocytogenes, illustrating the potential for further adaptation of this technology.

Enhancing Freshness: A Comparative Study of Innovative Preservation Methods for Berries and Leafy Greens

Berry and leafy greens are some of the most difficult types of food to preserve and ensure they be fresh for as long as possible. The present research assesses the impact of modern preservation procedures namely High Pressure Processing (HPP), Active Packaging, and Edible Coatings with the conventional preservation methods such as Refrigeration and Freezing on microbial load, textural properties, color, and nutrient retention of perishable produce. Purchased strawberries, blueberries, raspberries and spinach, lettuce and kale are possible candidates for preservation methods; the treatments employed in the study included a control no treatment group. Microbial load, texture firmness, colour, Vitamin C and Iron content and sensory evaluation parameters were used in this study. Those found out that HPP technology was the most efficient, cutting through microbial deposits to crops, and retaining texture, color, and nutrients in better ways than the ordinary washing techniques or even the control methods. Overall, the microorganism load was the lowest in HPP-treated produce, e. g., strawberries with 2. 5 × 10² CFU/g, while strawberries treated with HPP had the best texture firmness of 8. 5 N, and better retention of Vitamin C and Iron compared with other treatments. Both Active Packaging and Edible Coatings were also observed to be effective in a way that was superior to inactive packaging but not as effective as HPP. However, it was observed that sensory acceptability score was higher in HPP treated samples, so it enhances the quality as well as the appealing aesthetic value of fresh perishables. From this research, it becomes clear that there is a high possibility for innovative methods to extend the shelf life of the perishable crops while positive contributing to the widely useful methods and efficient preservation techniques of perishable crops.

An Entrained Flow Biomass Gasification Technology with the Fluidized Bed Concept for Low-carbon Fuel Production

For accomplishing the vision of building of a net-emission zero society, low-carbon fuels such as e-fuel, Sustainable Aviation Fuel (SAF), and chemical products generation, plays a significant role. Especially, among the low carbon fuels, SAF is the most crucial. Ammonia and electric aircraft are under way as alternatives to fossil-derived jet fuel (kerosene). However, none of these have yet found their way to commercialization. Among the SAF production technology, biomass gasification and Fischer-Tropsch (FT) synthesis technology are one of the lowest CO2 emission processes, according to Life Cycle Assessment (LCA) analysis. However, at present there are some issues about biomass grinding, tar, ash treatment, gas purification and wastewater. We, at Mitsubishi Heavy Industries (MHI) R&D laboratory have developed entrained bed gasification, adopting the fluidized bed concept in which biomass particles are recirculated in the gasifier without fluidizer. Principally desired outcomes of this development was to reduce the grinding power, simplify the structure by using atmospheric pressure process, and lower tar concentration while maintain suitable temperature to prevent ash from melting inside gasifier. Empirical and actual results showed that the developed gasifier can obtain high carbon conversion ratio and low tar as compared to the traditional gasification processes for low-carbon fuel production and produce reliably stable syngas for low-carbon fuel synthesis with single gasifier. Based on the pilot plant operation results, effectiveness of moderate (1223 – 1323 K) temperature gasification with this concept has been demonstrated too. As a conclusion, development needs and expectation of gasification technology for contributing to carbon neutral society are mentioned.

The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study

The transition toward sustainable and health-conscious diets has intensified plant-based proteins, particularly pea protein. This research explored the gelation mechanisms of pea protein with κ-carrageenan by high-pressure processing (HPP) as an alternative to traditional thermal methods. Suspensions containing 15% pea protein with 0.1–1% κ-carrageenan were subjected to HPP at 100–600 MPa for 5–30 min. Increasing κ-carrageenan concentration reduced the pressure required to obtain good gels, rendering HPP more energy efficient. Pea protein gels with 1% κ-carrageenan at 600 MPa demonstrated a 27-fold increase in compressive strength compared to 15% pea protein alone by HPP and over 5 times the strength of heat-induced counterparts. Gel textures could be tailored by modulating HPP conditions and κ-carrageenan concentrations. Fourier transform infrared spectroscopy, confocal laser scanning microscopy, and scanning electron microscopy characterized protein unfolding, phase separation, and network formation to study the gelation mechanisms. Results revealed that HPP induced protein tertiary structure unfolding, facilitating phase separation and uniform submicron κ-carrageenan particle distribution in the protein matrix. This, along with a more compact protein network induced by HPP, enhanced gel strength, compensating for limited cysteine in pea protein for disulfide bonds. Higher pressures intensified protein unfolding and aggregation, with κ-carrageenan particles evenly distributing into smaller particles, further strengthening gel structures. Conversely, heating-induced gelation caused more random protein aggregation, leading to coarser and weaker gel networks. This research highlights HPP's effectiveness over traditional heating methods in preparing strong pea protein gels with minimal κ-carrageenan and provides preliminary insights into tailoring HPP and κ-carrageenan for desirable gel textures.

Enhanced Antifouling Capability of In Situ-Grown Hydrophilic-Hydrophobic Nanodomains on Membrane Surface in the Ultralow Pressurized Ultrafiltration Process.

Although hydrophilic modification of the membrane surface is widely adopted, polymeric membranes still suffer from irreversible fouling caused by hydrophilic components in surface water. Here, an ultrathin hydrogel layer (40 nm) with hydrophilic-hydrophobic textures was in situ grown onto the polysulfone ultrafiltration membrane surface using an organic-radical-initiated interfacial polymerization technique. The interfacial polymerization of hydrophilic and hydrophobic monomers ensured the molecular-scale distribution of hydrophilic and hydrophobic nanodomains on the membrane surface. These nanodomains, with their molecular lengths, facilitated dynamic repulsion interactions between the uniformly textured surface and foulant components with different degrees of hydrophilicity. Chemical force characterization confirmed that the adhesion force between the hydrophilic-hydrophobic textured membrane surface and foulants (dodecane, bovine serum albumin, and humic acid) was greatly reduced. Dynamic filtration experiments showed that a hydrophilic-hydrophobic textured membrane always possessed the largest water flux and the best antifouling performance. Furthermore, the foulant coverage ratio on the membrane surface was first evaluated by measuring changes in surface streaming potentials, which demonstrated a 69% reduction in the amount of foulant adhering to the hydrophilic-hydrophobic textured membrane surface. Therefore, the construction of hydrophilic-hydrophobic nanodomains on the membrane surface provides a promising strategy for alleviating membrane fouling caused by both hydrophobic and hydrophilic components during ultralow pressurized ultrafiltration processes.