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The influence of sodium chloride on mass transfer in a polyamide nanofiltration membrane at elevated temperatures
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0001-8038-1365
2006 (engelsk)Inngår i: Journal of Membrane Science, ISSN 0376-7388, E-ISSN 1873-3123, Vol. 280, nr 42006, s. 928-936Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The influence of temperature (20-50 °C) and NaCl on mass transfer of pure water and glucose solution (0.0055 M) using an Alfa Laval NFT-50 nanofiltration membrane has been investigated. Addition of 0.017 M NaCl(aq) increased the membrane permeability in comparison to measurements with pure water. Performing cyclic temperature variations using a membrane pre-treated with 0.20 M NaCl(aq) caused the membrane permeability to decrease for each time a new maximum temperature was reached. After NaCl pre-treatment, the relative flux decline measured over 4 h was found to be greater for glucose than for water, and the rate of the flux decline for both water and glucose increased with temperature (20-50 °C). The permeability was found to be unaffected by the pressure if the membrane had previously been rinsed at a lower pressure but at a higher temperature. Changes in permeability due to the presence of NaCl could be related to interactions in the active polymer layer of the membrane. MgCl2 pre-treatment influenced the membrane permeability less that NaCl pre-treatment. © 2006 Elsevier B.V. All rights reserved.

sted, utgiver, år, opplag, sider
2006. Vol. 280, nr 42006, s. 928-936
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-9009DOI: 10.1016/j.memsci.2006.03.013OAI: oai:DiVA.org:ri-9009DiVA, id: diva2:966883
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2018-07-05bibliografisk kontrollert

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