MODELING OF RAW CANE-SUGAR SYRUP CONCENTRATION USING DIRECT CONTACT MEMBRANE DISTILLATION | ||||
| JES. Journal of Engineering Sciences | ||||
| Article 10, Volume 36, No 5, September and October 2008, Page 1145-1165 PDF (563.33 K) | ||||
| Document Type: Research Paper | ||||
| DOI: 10.21608/jesaun.2008.118725 | ||||
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| Author | ||||
| Ali K. Abdel-Rahman | ||||
| Associate Professor, Department of Mechanical Engineering, Faculty of Engineering, Assiut University, Assiut 71516, EGYPT | ||||
| Abstract | ||||
| Membrane distillation is an emerging technology for separations that are traditionally accomplished by conventional separation processes such as distillation and reverse osmosis. The membrane distillation driving force is the transmembrane vapor pressure difference that may be maintained with an aqueous solution colder than the feed solution in direct contact with the permeate side of the membrane giving rise to the configuration known as direct contact membrane distillation (DCMD). This process is ideally suited for the concentration of aqueous streams such as fruit juice and sugar solutions. The present numerical study is carried out to describe how the technique of DCMD can be applied to the concentration of cane-sugar syrup. The main objective of the present study is to provide a detailed numerical analysis of the heat and mass transfer in DCMD and to offer useful basic detailed information about the nature of the process that is needed for process improvement and optimization. In this regards, the present study is carried out to explore the effects of parameters such as the feed temperature, the feed concentration and the hydrodynamics of the hot and cold solutions on the distillate volume flow. The developed method allows solving numerically the hydrodynamic, heat and mass transport equations with permeation taken into account. Velocity and temperature distributions inside the membrane feed and cold solution channels were obtained, as well as the concentration profiles of the cane-sugar syrup in the membrane feed channel. Some of the principal conclusions drawn from the present study are: (1) the distillate volume flux increases with the feed temperature, (2) the distillate volume flow decreases as the feed initial concentration increases, and (3) the distillate volume flow increases with the flow rate through the feed channel. The results were compared with the available data and the agreement is satisfactory. | ||||
| Keywords | ||||
| Membrane distillation; Direct contact membrane distillation; Modeling; Cane-sugar syrup, Concentration | ||||
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