the surface properties of tio2-pvdf nanocomposite membranes were investigated by incorporating different chemically modified tio2 nanoparticles into the poly (vinylidene fluoride) (pvdf) matrix. the nanocomposite membranes were prepared via dual coagulation bath diffusion and the induced phase inversion method. the membrane surface morphologies were investigated by using sem and afm and related...

fresh juices of colourful wild berries: cornelian cherry, blackthorn, white beam and elderberry are considered as valuable, highly nutritive beverages and characterized by the high level of vitamins and antioxidant capacity. the concentration process of these juices by membrane osmotic distillation was studied, where only water vapour is eliminated, while the heat sensitive, valuable compounds ...

Background and Objectives: Red beet juice, a potential source of valuable nutrients, is widely used as a colorant in food industries. In recent years, to avoid reduction of nutritional values of the red beet during concentration by thermal processing, an osmotic distillation (OD) technique has been suggested. Therefore, the major aim of the present study was to investigate effects of the flow r...

This work focuses on modelling, simulation and process analysis of hybrid membrane separations namely on distillation and pervaporation. Such hybrid process can be applied for the separation of multicomponent azeotropic mixtures without the use of entrainer. Its application is illustrated by the separation of a non-ideal ternary mixture of acetone, isopropanol and water. The extended abstract d...

The improvement of an innovative dual membrane contactor process for treatment of combined hygiene and metabolic wastewater was investigated. Flux and solute rejection in the combined direct osmosis/osmotic distillation (DO/OD) process were enhanced by incorporating membrane distillation (MD) concepts into the process. Two new configurations were investigated: DO/MD, in which the driving force was

Background and Objectives: Red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. Materials and Methods: In this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase t...