A better understanding of seawater reverse osmosis brine: Characterizations, uses, and energy requirements

Khan, M. Ajmal; Al-Absi, Rana S.; Khraisheh, Majeda

doi:10.1016/j.cscee.2021.100165

Cited by 23 publications

(4 citation statements)

References 68 publications

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“…It is widely recognized that the physicochemical quality of water released by desalination plants, which consists mainly of brine, has a substantial detrimental influence on aquatic life unless extensive purification is performed to meet environmental requirements (Dairi et al, 2023;Omerspahic et al, 2022;Djoher et al, 2020). Furthermore, the chemical analysis of reverse osmosis seawater brine revealed that it contains a variety of elements and precious metals, including calcium (77,120 mg L -1 ), sodium (343,500 mg L -1 ), lithium (238,800 mg L -1 ), barium (3.3 mg L -1 ), cesium (3.4 mg L -1 ), iron (30.5 mg L -1 ), and magnesium (238,800 mg L -1 ) (Khan et al, 2021). It would thus be prudent to extract this tremendous potential from the brines produced by desalination before they are discharged into seawater.…”

Section: Discussionmentioning

confidence: 99%

Monitoring of water quality generated by MSF and reverse osmosis at the Kahrama and Mactâa plants in West Algeria

Kassouar,

Dergal,

Abi-Ayad

2024

SFS

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Algeria has chosen and has been using seawater desalination substituting natural resources in the majority of its northern cities for nearly 20 years due to several pressing issues, including water stress relief and a lack of rain induced by global warming's adverse impacts. Indeed, Algeria currently possesses 21 desalination plants, six more under development, and 81 dams. All of these desalination plants employ reverse osmosis membrane technology, except the Kahrama plant in Arzew, Oran, which utilizes a Multi-Flash (MSF) distillation process or staged expansion. The current study assessed the quality control of desalinated water at the Kahrama and Mactâa plants. This was accomplished by comparing the physicochemical and bacteriological characteristics of distilled water, osmosis water, and drinking water. The T-test was applied when comparing seawater, distilled water, and reverse osmosis water, as well as drinking water, with international norms. Except for iron and copper, most of the physical parameters have a p-value < 0.001. The average temperature of distilled water is 32 degrees Celsius, whereas reverse osmosis water is 20 degrees Celsius. However, reverse osmosis produces greater amounts of alkalinity, total hardness, chlorides, calcium, and magnesium than MSF does. When drinking water is compared to international standards, both findings show nearly identical pH levels but at different temperatures. Bacterial analysis indicates that drinking water is free of total coliforms, E. coli, Enterococci, and sulfite-reducing Clostridia. However, because of the brines generated during desalination, this seemingly infinite water resource harms the ecosystem.

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Section: Discussionmentioning

confidence: 99%

Monitoring of water quality generated by MSF and reverse osmosis at the Kahrama and Mactâa plants in West Algeria

Kassouar,

Dergal,

Abi-Ayad

2024

SFS

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“…The concentrated brine can harm marine life unless rigorously treated to meet environmental regulations [Djoher et al, 2020;Omerspahic et al, 2022]. Interestingly, recent studies suggest that RO brine might contain valuable elements and metals [Khan et al, 2021]. Extracting these resources before releasing the brine could offer an economic benefit.…”

Section: Bacteriological Analysismentioning

confidence: 99%

The Disadvantages of Seawater Desalination at the Bousfer Station Located on the Oran Coast in Western Algeria

Kassouar,

Abi-Ayad

2024

J. Ecol. Eng.

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Securing sustainable access to water resources is a critical concern for all nations bordering the Mediterranean Sea, and Algeria is no exception. Leveraging its extensive 1,200 -kilometer coastline, Algeria has embraced desalination as a key strategy, treating both seawater and brackish water sources. This approach provides potable water to inland towns and cities, extending as far as 60 kilometers from the coast. Currently, Algeria boasts an impressive network of 21 desalination plants, with a combined daily production capacity of 2.6 million cubic meters. The majority of these facilities utilize reverse osmosis, a widely employed desalination technology. This study focused on the Bousfer mini-desalination plant situated on Algeria's western coast. Various water samples were analyzed throughout the desalination process: seawater intake, post-desalination (osmosis) water, remineralized drinking water, and the resulting brine wastewater. A physicochemical and bacteriological analysis was conducted to assess water quality at each stage. Statistical comparisons were performed using paired-sample T-tests for seawater and osmosis water, and one-sample T-tests were used to compare drinking water and wastewater against established international standards. The analysis revealed significant reductions (p-value < 0.001) in most physicochemical parameters for the reverse osmosis water, including conductivity, total dissolved solids (TDS), alkalinity, total hardness, chlorides, calcium, and magnesium. Conversely, these parameters were significantly elevated in the brine wastewater. The bacteriological analysis confirmed the absence of harmful bacteria like E. coli, enterococci, and sulphite-reducing clostridia in the final drinking water. However, this study also highlighted a negative environmental externality, the presence of debris and foam layers on the water surface near the desalination plant outlet, attributed to chemical discharges, which poses a potential nuisance for tourists visiting nearby Bousfer beaches.

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“…The morphology and various elements or ions contained in the salt formulations were related to the salt solubility, mineralogy, salinity and conductivity of the solutions [34]. The three different kinds of salt were evaluated via morphological analysis using a scanning electron microscope and energy-dispersive X-ray spectrometer (SEM-EDS, model JSM-5410LV and EDS, element and chemical analysis via Oxford Energy-Dispersive X-ray, Hitachi High-Technologies Corporation, Tokyo, Japan).…”

Section: Morphological and Elemental Analysismentioning

confidence: 99%

Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties

Pan-utai,

Satmalee,

Saah

et al. 2023

Life

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Caulerpa lentillifera is a type of green macroalga that is commonly consumed as fresh seaweed, particularly in Southeast Asia. The effects of different salt types and concentrations on C. lentillifera during brine processing were investigated using table, sea and flower salt at 10–30% levels. The colour and texture of C. lentillifera varied across different treatments. After storage in brine for 12 weeks, lightness (L*) decreased, greenness (a*) decreased and yellowness (b*) increased while firmness increased in all treatments compared to fresh algae. The nutritional composition did not change significantly over time. To ensure the safety and quality of seaweed for consumption, the optimal salt level for brine processing should not exceed 30% table salt. The morphology and elements contained in different types of salt were also observed, and the microbiological safety of seaweed was evaluated. The popularity of Caulerpa macroalgae is rapidly increasing among consumers, leading to a growing demand for ready-to-eat Caulerpa products. However, food safety and security standards must be maintained.

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A better understanding of seawater reverse osmosis brine: Characterizations, uses, and energy requirements

Cited by 23 publications

References 68 publications

Monitoring of water quality generated by MSF and reverse osmosis at the Kahrama and Mactâa plants in West Algeria

Monitoring of water quality generated by MSF and reverse osmosis at the Kahrama and Mactâa plants in West Algeria

The Disadvantages of Seawater Desalination at the Bousfer Station Located on the Oran Coast in Western Algeria

Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties

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