IJE TRANSACTIONS A: Basics Vol. 31, No. 1 (January 2018) 79-87   

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M. E. Kazemian, S. Ebrahimi-Nejad and M. Jaafarian
( Received: June 07, 2017 – Accepted in Revised Form: November 30, 2017 )

Abstract    To control the quality of reverse osmosis (RO) product water and reduce operational costs and environmental impacts by increasing the system’s energy efficiency, it is necessary to identify the influence of process parameters on energy consumption and permeate water quality. This paper introduces a case study focused on the application of Design of Experiments (DOE) method in an industrial-scale RO desalination plant. In this study, energy consumption and permeate water salinity are formulated in terms of system design (the number of membranes and system recovery rate) and flow parameters (feed water flow rate, alkalinity, thermal effects, and salinity). Findings indicate that energy consumption decreases by increasing feed water temperature and the number of membranes. Moreover, increasing feed water flow rate and alkalinity leads to higher quality permeate water (lower salinity), whereas, increasing the number of membranes and system recovery rate and higher feed water temperature and salinity, increases the salinity of permeate water. The findings provide insight into the RO process features and can help designers and operators achieve a higher energy efficiency and better performance in the design and operation of RO units and the presented solution can be built into systems for comprehensive techno-economic evaluation of RO-based processes to consider changes in effective parameters.


Keywords    Desalination; Reverse Osmosis; Design of Experiment (DoE); Performance; Permeate Salinity; Specific Energy Consumption (SEC).


چکیده    به منظور کنترل کیفیت آب تولیدی به روش اسمز معکوس (RO) و کاهش هزینه‌های عملیاتی و اثرات زیست محیطی از طریق افزایش بهره‌وری انرژی، مطالعه تأثیر پارامترهای فرایند بر مصرف انرژی و کیفیت آب ضروری است. این مقاله، مطالعه­ای موردی با هدف استفاده از روش طراحی آزمایش (DOE) در یک واحد تصفیه آب RO است. در این مطالعه، مصرف انرژی و شوری آب تولیدی بر حسب پارامترهای طراحی سیستم (تعداد ممبران­ (غشاء)ها و درصد بازیابی آب) و پارامترهای جریان (دبی، قلیاییت، دما و شوری آب خام ورودی) فرمول­بندی شده است. یافته‌ها نشان می‌دهد که مصرف انرژی با افزایش دمای آب ورودی و تعداد غشاءها کاهش می‌یابد. به­علاوه، افزایش دبی و قلیاییت آب ورودی باعث افزایش کیفیت آب تولیدی (شوری پایین‌تر) می‌شود، در حالی که افزایش تعداد غشاء­ها و درصد بازیابی آب، افزایش دما و شوري آب خام، باعث افزایش شوري آب تولیدی می‌شود. یافته‌های این تحقیق، اطلاعات مفیدی در مورد ویژگی‌های فرایند RO ارائه می‌دهند و به طراحان و کاربرها برای دست­یابی به افزایش بهره‌وری انرژی و عملکرد بهتر در طراحی و کارکرد واحد‌های RO کمک می‌کند. راه حل ارائه شده را می‌توان در سیستم‌های جامع برای ارزیابی فنی و اقتصادی فرایندهای مبتنی بر RO برای در نظر گرفتن تغییرات در پارامترهای موثر به کار بست.


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