The influence of the process parameters on the permeate flux in the osmotic membrane distillation

• Autorzy: Sasim M. , Gryta M.
• Języki publikacji: EN

Abstrakty

EN

Osmotic membrane distillation is a novel variant of membrane distillation process proposed for the removal of water from dilute aqueous solutions, such as liquid foods. The effect of various process parameters, such as the concentration, the flow rates and the temperature of the feed and the osmotic solution on the permeate flux was evaluated. The NaCl and CaCl2 salts were used as a solute for the preparation of the osmotic solution. The hydrophobic capillary polypropylene membranes were used in these studies. Within the tested range of the process parameters the permeate fluxes can be significantly improved (over two-fold) by: replacing the NaCl by CaCl2 solution and enhancing the process temperature from 298 to 313 K or heating the feed by 5 K over the temperature of the osmotic solution. Smaller influence was found to stream the flow rates, the permeate flux increases by 15% when the flow increased by five-fold.

Słowa kluczowe

EN

osmotic membrane distillation; osmotic distillation; membrane distillation

PL

destylacja membranowa; destylacja osmotyczna

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2006
• Tom: Vol. 8, nr 2
• Strony: 12--15
• Opis fizyczny: Bibliogr. 15 poz., rys.

Twórcy

autor

Sasim M.

autor

Gryta M.

• Szczecin University of Technology, Institute of Chemical and Environment Engineering, ul. Pułaskiego 10, 70-322 Szczecin,

Bibliografia

• (1) Jiao B., Cassano A., Drioli E.: Recent advanced on membrane processes for the concentration of fruit juices: a review, J. Food Eng., 63 (2004) 303 - 324.
• (2) Baker R.W.: Membrane technology and applications, 2nd ed., Wiley, Chichester (UK) 2004.
• (3) Membrane technology in the chemical industry, Economical Commission for Europe, Geneva, United Nations, New York, 1990.
• (4) Alkalaibi A. M., Lior N.: Membrane-distillation desalination: status and potential, Desalination, 171 (2004) 111 - 131.
• (5) Gryta M.: Long-term performance of membrane distillation process, J. Membr. Sci., 265 (2005) 153 - 159.
• (6) Alves V. D., Coelhoso I. M.: Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study, J. Food Eng., 74 (2006) 125 - 133.
• (7) Gryta M.: Osmotic MD and other membrane distillation variants, J. Membr. Sci., 246 (2005) 145 - 156.
• (8) Barbe A. M., Bartley J. P., Jacobs A. L., Johnson R. A.: Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation, J. Membr. Sci., 145 (1998) 67 - 75.
• (9) Mansouri J., Fane A. G.: Osmotic distillation of oily feeds, J. Membr. Sci., 153 (1999) 103 - 120.
• (10) Gostoli C.: Thermal effects in osmotic distillation, J. Membr. Sci., 163 (1999) 75 - 91.
• (11) Michaels A. S., Johnson R.: Methods and apparatus for osmotic distillation, United States Patent, 5 824 223, 1998.
• (12) Cervellati A., Zardi G., Gostoli C.: Gas Membrane Extraction: a new technique for the production of high quality juices, Fruit Process., 10 (1998) 417 - 421.
• (13) Ravindra Babu B., Rastogi N. K., Raghavarao K. S. M. S.: Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice, J. Membr. Sci., 272 (2006) 58 - 69.
• (14) Advanced in preconcentration and dehydratation of foods, ed. A. Spicer, Applied Science Publisher, U.K., Bucks, 1974.
• (15) Gryta M., Tomaszewska M., Morawski A. W.: A capillary module for membrane distillation process, Chem. Pap., 54 (2000) 370 – 374.