Parametric study of the progressive freeze concentration for desalination

Moharramzadeh, Sina; Ong, Say Kee; Alleman, James E.; Cetin, Kristen

doi:10.1016/j.desal.2021.115077

Cited by 38 publications

(28 citation statements)

References 25 publications

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“…However, industrially speaking, investment costs are still high due to the need of a great cooling area, essential to achieve significant productivity. Also, the produced ice layers tend to entrain liquid fractions, resulting in the severe solute loss (Table 1) Dadrasnia et al, 2021;Moharramzadeh et al, 2021).…”

Section: Progressive Freeze Concentrationmentioning

confidence: 99%

“…Considering freeze concentration techniques' improvement, it is important to develop and adapt processes bearing in mind the specific characteristics of the dairy product, the quality of the final concentrated solution, and the solids yield at the end of the concentration (Chabarov & Aider, 2014;Moharramzadeh et al, 2021;Ojeda et al, 2017;Sánchez et al, 2009) The efficiency of ice fraction separation and the final concentrated product's quality can be evaluated accordingly to an analytical method in both laboratory and industrial scales. When developing a concentrated dairy product, it is essential to perform physicochemical, structural, and rheological analyses.…”

Section: Studies On Freeze Concentration Techniques Applied To Dairy Manufacturingmentioning

confidence: 99%

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Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Prestes

Helm

Esmerino

et al. 2022

Journal of Food Science

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Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products', also addressing its effects on the dairy matrix.

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Section: Progressive Freeze Concentrationmentioning

confidence: 99%

Section: Studies On Freeze Concentration Techniques Applied To Dairy Manufacturingmentioning

confidence: 99%

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Prestes

Helm

Esmerino

et al. 2022

Journal of Food Science

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“…The salt content of the concentrated solute after the rst stage is therefore calculated to be 60000 ppm for a recovery rate of 50% ( = 0.5). It is noteworthy to state that, Moharramzadeh [15] has de ned a similar recovery rate based on volume but we nd it slightly more practical to de ne the recovery rate on a mass basis.…”

Section: Methods and Resultsmentioning

confidence: 79%

Recovery rate is as critical as desalination efficiency in freeze desalination

Hendijanifard

2022

Preprint

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Freeze desalination is an emerging technique since it uses much less energy than most other thermal technologies. As a portion of zero liquid discharge technologies, crystallization is being commercially used, however, it is probably the most expensive section of the desalination plant. Several freeze desalination techniques are being developed including progressive layer, falling film, suspension freeze, and gas hydrate desalination. The emphasis of most of these methods are to improve the desalination efficiency. In order to develop a full freeze desalination plant, it is shown that the recovery rate is as critical as the desalination efficiency. In our study, we designed a full freeze desalination plant with the recovery rate of 50% and the desalination efficiency of 50%. For a proper salt rejection from 73% of the incoming sea water, the plant requires 39 stages of desalination. The plant is then redesigned with the recovery rate of 90% and the desalination efficiency of 90%. It is shown that in only 4 stages of desalination, 85% of the whole seawater can be desalinated which is a cost reduction of at least one tenth.

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“…As the freezing temperature decreases, more crystal nuclei and ice crystal branches are produced in the ice body, the freezing rate of ice increases, and the water molecules move to the ice–water interface faster. Once this speed exceeds the speed of atrazine moving to the interface, atrazine will be trapped by the ice [ 47 ]. At the same time, as the freezing temperature reduces, the solution area for the release of latent heat increases and ice crystals grow in dendrites.…”

Section: Discussionmentioning

confidence: 99%

The Migration Pattern of Atrazine during the Processes of Water Freezing and Thawing

Zhao

et al. 2022

Toxics

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Atrazine, one of the most commonly used herbicides in the world, is of concern because of its frequent occurrence in various water bodies and the potential threat it constitutes to ecosystems. The transport of contaminants in seasonally ice-covered lakes is an important factor affecting the under-ice water environment, and changes in phase during ice growth and melting cause redistribution of atrazine between ice and water phases. To explore the migration pattern of atrazine during freezing and thawing, laboratory simulation experiments involving freezing and thawing were carried out. The effects of ice thickness, freezing temperature, and initial concentration on the migration ability of atrazine during freezing were investigated. The results showed that the relationship between the concentration of atrazine in ice and water during freezing was ice layer < water before freezing < water layer under the ice. Atrazine tended to migrate to under-ice water during the freezing process, and the intensity of migration was positively correlated with the ice thickness, freezing temperature, and initial concentration. During the thawing phase, atrazine trapped in the ice was released into the water in large quantities in the early stages. The first 20% of meltwater concentration was significantly higher than the average concentration in ice, with the highest case being 2.75 times the average concentration in ice. The results reported in this study are a useful reference for planning possible pollution control measures on such lakes during their freeze-thaw process.

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Parametric study of the progressive freeze concentration for desalination

Cited by 38 publications

References 25 publications

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Recovery rate is as critical as desalination efficiency in freeze desalination

The Migration Pattern of Atrazine during the Processes of Water Freezing and Thawing

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