MODELING OF THE IONS REJECTION OF SUGAR BEET PRESS WATER BY NANOFILTRATION USING THE “DSPM” MODEL

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SHAHIDI NOGHABI M.; MOUSAVI S.M.; RAZAVI M.A.; ELAHI M.

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Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:1 Page(s): 63-78

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Title

MODELING OF THE IONS REJECTION OF SUGAR BEET PRESS WATER BY NANOFILTRATION USING THE “DSPM” MODEL

Author(s)

SHAHIDI NOGHABI M. | MOUSAVI S.M. | RAZAVI M.A. | ELAHI M. | Issue Writer Certificate

Keywords

DSPMQ2

NANOFILTRATIONQ3

REJECTIONQ2

SUGAR BEET PRESS WATERQ2

Abstract

In this study, the beet pulp pressing water using NANOFILTRATION process investigated. The effect of temperature (25, 40 and 55oC), the transmembrane pressure (10, 15 and 20 bar) and the brix (1, 2, and 3o) on the REJECTION of sodium, potassium, calcium, magnesium, chloride and sulfate was studied. Then, physical modeling of SUGAR BEET PRESS WATER NANOFILTRATION was performed by DSPM and compared with experimental data. The computer program of this model was written by MATLAB software (version 2008). In this modeling, ions REJECTION predicted based on ions properties (such as initial concentration, charge, coefficient diffusion and hydrodynamic radius), solution properties (such as viscosity and temperature), operating condition (TMP) and membrane properties (such as charge density, pore size and thickness of dense layer). The results showed that DSPM can highly predict the ions REJECTION under different operating conditions of sugar press water NANOFILTRATION (R=0.970).

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APA: Copy

SHAHIDI NOGHABI, M., MOUSAVI, S.M., RAZAVI, M.A., & ELAHI, M.. (2013). MODELING OF THE IONS REJECTION OF SUGAR BEET PRESS WATER BY NANOFILTRATION USING THE “DSPM” MODEL. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(1), 63-78. SID. https://sid.ir/paper/234019/en

Vancouver: Copy

SHAHIDI NOGHABI M., MOUSAVI S.M., RAZAVI M.A., ELAHI M.. MODELING OF THE IONS REJECTION OF SUGAR BEET PRESS WATER BY NANOFILTRATION USING THE “DSPM” MODEL. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(1):63-78. Available from: https://sid.ir/paper/234019/en

IEEE: Copy

M. SHAHIDI NOGHABI, S.M. MOUSAVI, M.A. RAZAVI, and M. ELAHI, “MODELING OF THE IONS REJECTION OF SUGAR BEET PRESS WATER BY NANOFILTRATION USING THE “DSPM” MODEL,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 1, pp. 63–78, 2013, [Online]. Available: https://sid.ir/paper/234019/en

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