Ultrafiltration of oily emulsion for metal cutting fluid: role of feed temperature

• Autorzy: Hu X. , Bekassy-Molinar E. , Vatai G. , Koris A.
• Języki publikacji: EN

Abstrakty

EN

The oil-in-water emulsions as industrial wastewaters are produced in a large amount in the metal working, food producing and other industrial branches. Separation of oil from water, both being the phases of emulsion, is economically realizable by membrane techniques. There are so many membrane operation factors which influence the permeate flux, such as transmembrane pressure, feed concentration, feed temperature, design of flow route and so on, besides membrane material compositions. This article describes the results of water removal from oil-in-water emulsion by different ultrafiltration membranes at variable temperatures. The experimental results show that the effect of feed temperature on the permeate flux depends on the variations of membrane property (including membrane material and MWCO), concentration of feed emulsion and transmembrane pressure. Based on the relationship between the gel resistance and the feed temperature it was found that the gel resistance decreased with temperature. The concentration polarization of PES (polyether-sulfone) membrane is higher than that of PVDF (polyvinylidene fluoride) membrane. At higher emulsion concentration the concentration polarization becomes very serious. In our experimental conditions, the enhancement effect of the temperature on the permeate flux at higher emulsion concentration is better than that of lower emulsion concentration. Some models of the effects of feed temperature on permeate flux variation were presented and analyzed based on the experimental data. In addition, the COD values and oil concentrations in the permeate were analyzed at different temperatures.

Słowa kluczowe

EN

oily emulsion; feed temperature; ultrafiltration

• Wydawca: Oficyna Wydawnicza Politechniki Wrocławskiej
• Czasopismo: Environment Protection Engineering
• Rocznik: 2005
• Tom: Vol. 31, nr 3-4
• Strony: 109--118
• Opis fizyczny: Bibliogr. 20 poz., tab., rys.

Twórcy

autor

Hu X.

• Faculty of Mechanical Engineering, Hefei University of Technology, 230009 Hefei, PR China

autor

Bekassy-Molinar E.

• Faculty of Food Science, Corvinus University of Budapest, H-1118 Budapest, Hungary

autor

Vatai G.

• Faculty of Mechanical Engineering, Hefei University of Technology, 230009 Hefei, PR China

autor

Koris A.

• Faculty of Mechanical Engineering, Hefei University of Technology, 230009 Hefei, PR China

Bibliografia

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