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Vapour Transport Mechanism in Osmotic Distillation Process

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Published/Copyright: November 20, 2009
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 5 Issue 5

Osmotic distillation experiments were carried out using pure water as feed in order to investigate the mass transfer mechanism in the membrane. In the experiment, the hollow fibre modules with packing density of 30.6 and 61.2% were employed. The Dusty gas model was used to estimate the transport of vapour through the membrane. The results revealed that the water vapour transport in the membrane pores in this study followed the Knudsen-molecular diffusion transition model. The value of membrane mass transfer coefficient evaluated by the transition model was found to be 0.863 kg/m2.h.Pa which was in good agreement with the experimental value. The packing density of the module did not affect the membrane mass transfer coefficient. On the other hand, the membrane mass transfer coefficient depended on the temperature.

Keywords: Knudsen-molecular transition; membrane permeability; osmotic distillation; packing density
Published Online: 2009-11-20

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https://doi.org/10.2202/1556-3758.1665
Keywords for this article
Knudsen-molecular transition; membrane permeability; osmotic distillation; packing density

Articles in the same Issue

  1. Article
  2. Use of Cassava Peel as Carbon Source for Production of Amylolytic Enzymes by Aspergillus niveus
  3. Vapour Transport Mechanism in Osmotic Distillation Process
  4. Physical Properties of Rough Rice
  5. Effects of Different Pretreatments on Drying Kinetics and Quality of Sweet Potato Bars Undergoing Air Impingement Drying
  6. Selective Adsorption of Vitamin E from Palm Fatty Acid Distillate on Silica-Packed Fixed-Bed Columns
  7. Color Based Identification and Classification of Boiled Food Grain Images
  8. Critical Review
  9. Rapid Detection Techniques for Biological and Chemical Contamination in Food: A Review
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