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Model dairy waste waters (prepared from milk powder by dilution) were treated with ozone, and the effects of the ozonation time and the surfactant concentration on the flux, the membrane resistances, membrane fouling and gel formation were measured. It was found that the microflocculation effect of ozone may play a significant role at a higher gas flow rate, causing a decreased level of fouling and increased gel formation, while at a lower flow rate the effect of the degradation of large molecules was more marked, causing a higher flux, but decreasing the retention.

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For the effective purification of emulsified oil contaminated waters advanced treatment methods have to be applied, such as membrane filtration, which is able to eliminate macro-, and even nanoscale oil droplets, however, membrane fouling is still a major problem, which prevents economic utilization. Therefore, fouling mitigation is one of the most important aspects in the field of membrane separation developments. In the present study, solely TiO2 and TiO2/carbon nanotubes (CNT) composite modified PVDF membranes were prepared and used to purify oil-in-water emulsions. Achievable fluxes, reversible and irreversible filtration resistances, fouling models, filtration efficiencies and photocatalytic activities were compared in case of different nanomaterial covered and unmodified PVDF membranes. Applying either solely TiO2 or solely CNT coating resulted in the significant reduction of total filtration resistance in both cases, but the combination of the two components (TiO2 with 1 wt% CNT) resulted in by far the highest flux and lowest resistance, meanwhile, the enhanced photocatalytic efficiency of the composite was also achieved. To the best of our knowledge, this study demonstrates the beneficial effects of the combination of TiO2 and CNT nanomaterials for the first time in the field of membrane separation of oil-in-water emulsions.

Press residues formed during processing of berry fruits are regarded as valuable pectin sources. In this work, pectins were extracted from press residues obtained by processing of various fresh berry fruits: red and black currant, raspberry and elderberry. The extraction was carried out by conventional and microwave-assisted methods. Comparing the two methods, the microwave-assisted process gave significantly better results. The rheological behaviour of the pectins extracted was studied, and we found that the gels of pectins from berry press residues are somewhat weaker than gel of commercial citrus pectin, but stronger than that of commercially available apple pectin. Red currant pectin was found to possess outstanding values regarding gel-forming capacity and thickening effect.