Although thin-film nanocomposite membranes (TFNs) have paved the way to develop high-performance reverse osmosis (RO) membranes, scale-up production of TFNs is still challenging issue. Herein, we introduced a novel preparation method for TFNs using spray-assisted nanofiller pre-deposition (Spray method) to circumvent the limitations in conventional method. The precise control of nanofiller (ZIF-8) loading was possible by simply varying the spraying ZIF-8 concentration. Most importantly, TFNs prepared by both Spray and conventional method showed similar RO performances, while Spray method only requires ~100 times minimized amount of ZIF-8 with an unprecedentedly short deposition time (< 1 min) ever reported. Our results revealed that Spray method would be promising for the scale-up of TFNs in terms of cost, time, and controllability.

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary middle high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.