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

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...

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Autores principales:	Natalia Pismenskaya, Myriam Bdiri, Veronika Sarapulova, Anton Kozmai, Julie Fouilloux, Lassaad Baklouti, Christian Larchet, Estelle Renard, Lasâad Dammak
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	ion-exchange membrane food industry fouling transport mechanical and electrochemical properties modelling and experiment Chemical technology TP1-1185 Chemical engineering TP155-156
Acceso en línea:	https://doaj.org/article/9ab5c282f05343e4b24eb509baacbc7c
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spelling	oai:doaj.org-article:9ab5c282f05343e4b24eb509baacbc7c2021-11-25T18:19:31ZA Review on Ion-Exchange Membranes Fouling during Electrodialysis Process in Food Industry, Part 2: Influence on Transport Properties and Electrochemical Characteristics, Cleaning and Its Consequences10.3390/membranes111108112077-0375https://doaj.org/article/9ab5c282f05343e4b24eb509baacbc7c2021-10-01T00:00:00Zhttps://www.mdpi.com/2077-0375/11/11/811https://doaj.org/toc/2077-0375Ion-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.Natalia PismenskayaMyriam BdiriVeronika SarapulovaAnton KozmaiJulie FouillouxLassaad BakloutiChristian LarchetEstelle RenardLasâad DammakMDPI AGarticleion-exchange membranefood industryfoulingtransportmechanical and electrochemical propertiesmodelling and experimentChemical technologyTP1-1185Chemical engineeringTP155-156ENMembranes, Vol 11, Iss 811, p 811 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ion-exchange membrane food industry fouling transport mechanical and electrochemical properties modelling and experiment Chemical technology TP1-1185 Chemical engineering TP155-156
spellingShingle	ion-exchange membrane food industry fouling transport mechanical and electrochemical properties modelling and experiment Chemical technology TP1-1185 Chemical engineering TP155-156 Natalia Pismenskaya Myriam Bdiri Veronika Sarapulova Anton Kozmai Julie Fouilloux Lassaad Baklouti Christian Larchet Estelle Renard Lasâad Dammak 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
description	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.
format	article
author	Natalia Pismenskaya Myriam Bdiri Veronika Sarapulova Anton Kozmai Julie Fouilloux Lassaad Baklouti Christian Larchet Estelle Renard Lasâad Dammak
author_facet	Natalia Pismenskaya Myriam Bdiri Veronika Sarapulova Anton Kozmai Julie Fouilloux Lassaad Baklouti Christian Larchet Estelle Renard Lasâad Dammak
author_sort	Natalia Pismenskaya
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9ab5c282f05343e4b24eb509baacbc7c
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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

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