Here we report the impacts of deformation caused by freezing or dehydrating on the performance of crosslinked sodium alginate (SA) and chitosan membranes, as well as the relative performance of membranes composed of three different SA sources. Surface roughness, surface defect prevalence, and steady-state permeance were used to quantify changes to the membrane. Deformation caused increased roughness, but this was not linked to increased water permeance. High-viscosity SA was smoother but more permeable than control.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• La Vallee, H
• George, Reshawn
• Navarro, Karla
• Kendall, Timothy

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042722-195430
• 64686

Keyword

• food
• membrane
• alginate
• hydrogel
• surface metrology
• freezing

Advisor

• Teixeira, Andrew R

Year

• 2022

Sponsor

• Incredible Foods, Inc.

Date created

• 2022-04-27

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright