Potential of Nanofiltration in Ions Removal from Sugar Beet Press Water

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 9, Issue 2 - Serial Number 24, July 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i2.25671

Authors

Mostafa Shahidi Noghabi^{* 1}; Seyed Mohammad Ali Razavi²; Seyed Mahmoud Mousavi³; Mohammad Elahi⁴

¹Research Institute of Food Science and Technology

²Ferdowsi University of Mashhad

³-

⁴Food Science and Technology Engineering

Abstract

Removing of ions from different water and waste water is one of the most important of nanofiltration potential for different aims, such as softening of potable water, remove of heavy metal ions and purification of waste water to reuse. In this study nanofiltration was used to remove of the most important ions (Na+, K+, Ca2+, Mg2+, SO42-, Cl-) in sugar beet press water to reuse of this stream. Effect of operating parameter (temperature and pressure) and concentration on performance parameter of membrane filtration (flux, fouling and rejection of compounds) was investigated. The results shown that increasing of temperature result in increasing of flux and fouling and decreasing of ions rejections and increasing of Trans membrane pressure result in increasing of flux, fouling and ions rejections. Also, the results shown that increasing of brix result in increasing of fouling and decreasing of flux and ions rejections

Keywords

Sugar beet press water; Nanofiltration; Flux; Fouling; Ions rejection

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