So I was reading this and wondering "wakanda" genius is @mrbreeziewrites.
I thought I had read the best part till I got to ultrafiltration 🤯... Which brings me to the question of how safe graphene is?
As a food technologist, the first thing that came to mind was if the use of graphene in ultrafiltration can be extended to the food world...
Thanks for this great post, its one of a kind
🙅🏾♀️🙅🏾♀️🙅🏾♀️
Thanks for your continuous support and for the nice words!
Graphene-based nanomaterial is used to supplement the polymer membranes used in ultrafiltration. The main idea is because traditional ultrafiltration has some major drawbacks like membrane fouling (where some particles are still deposited on the separating membrane) and poor hydrophobility for which Graphene-based materials would help improve for its thin membrance and conductivity. It is sure a safe material like other allotropes of carbon, it will be mixed with other materials to enhance performance.
In terms of Food technology, it sure has more than enough to contribute. It could be used in food microbiology for making sensors (RAdio-Frequency Identity tags - RFID) that could help monitor preserved food giving information on how long it has been stored, where it has been stored and many more.
Equipment used in food processing could see improved properties too with Graphene adapted into the composing materials..
Graphene has a lot of potentials, we just need to tap in! I wish the supereagles could tap in some goals too