High liquid entry pressure (LEP) is one of the desired characteristics of a membrane distillation (MD) membrane. Maintaining LEP above operating feed pressure conditions is critical to prevent permeate quality worsening by saline feed liquid passage through the membrane. Air gap membrane distillation experiments under controlled salinity and temperature operating conditions indicate that in add...

Fouling behavior along the length of membrane module was systematically investigated by performing simple modeling and lab-scale experiments of forward osmosis (FO) membrane process. The flux distribution model developed in this study showed a good agreement with experimental results, validating the robustness of the model. This model demonstrated, as expected, that the permeate flux decreased ...

Octanoic acid (OA) was selected to represent fatty acids in effluent organic matter (EOM). The effects of feed solution (FS) properties, membrane orientation and initial permeate flux on OA fouling in forward osmosis (FO) were investigated. The undissociated OA formed a cake layer quickly and caused the water flux to decline significantly in the initial 0.5hr at unadjusted pH3.56; while the ful...

A specific methodology based on nitric acid hydrothermal oxidation was used to control the surface chemistry of multi-walled (MWCNTs) and single-walled (SWCNTs) carbon nanotubes (CNTs) with different lengths, and this methodology was adapted to the use of sulphuric acid containing ammonium persulfate as an oxidizing agent. The amount of oxygen-containing surface groups depends on the number and...

Membrane fouling encountered in reclamation of municipal wastewater represents serious design and operational concern. This is because the municipal effluent, after secondary treatment, contains high concentrations of suspended particles, colloids and high level of biological activity. Application of membrane technology for treatment of municipal wastewater requires very extensive pretreatment ...

Green coconut water is traditionally consumed fresh, directed from the fruit at production regions. In order to allow its consumption in other regions, its industrialization demands a conservation process able to maintain its physic-chemical and sensory characteristics. Pasteurization is the main technique used for beverage preservation and microbiological safety. On the other side, membrane te...