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Acoustic field-assisted osmotic membrane distillation

Narayan, A. V. and Nagaraj, Naveen and Umesh Hebbar, H. and Chakkaravarthi, A. and Raghavarao, K. S. M. S. and Nene, Sanjay (2002) Acoustic field-assisted osmotic membrane distillation. Desalination, 147. pp. 149-156.

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Osmotic membrane distillation (OMD) is a novel membrane process that facilitates the concentration of aqueous solutions under mild operating conditions. The main drawback of OMD, like any other membrane process, is relatively low flux. In the present work acoustic field has been applied for the enhancement of transmembrane flux. Acoustic field, using transducer, of the frequency 1.2 MHz was applied perpendicularly to the membrane. Encouraged by the initial results of reasonable enhancement in the transmembrane flux (by 20-30%), further experiments were carried out for 5 M NaCl/pure water, 5 M CaCl,pure water, NaCl/sugarcane juice and CaCl/sugarcane juice systems both in the presence and absence of acoustic field. It was observed that there was about 22-205% enhancement in transmembrane flux with the application of acoustic field. All the experiments have been carried out in a membrane cell using different hydrophobic membranes polytetrafluoroethylene and polypropylene). The effect of various parameters such as concentration (2, 3, 4, 5 M), stirring speed (0, 198, 250, 450 rpm) and temperature (40, 50,60°C) was studied on transmembrane flux in the absence of acoustic field, and the effect of acoustic field was studied at the best conditions observed. PTFE and PP membrane fluxes for CaCl, were both higher in the case of sugarcane juice and water than those for NaCl and K,HPO,solutions. Results obtained from these experiments were correlated using a modified Nemst film model.

Item Type: Article
Uncontrolled Keywords: Acoustic field; Osmotic membrane distillation; Transmembrane flux; Hydrophobic membrane; Transducer; Sugarcane juice
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2007 09:07
Last Modified: 03 Oct 2018 09:19
URI: http://ir.cftri.res.in/id/eprint/1268

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