Two strategies for freeze desalination of seawater by progressive and block techniques

Hernández, E.; Santos, Alberto José Leandro; Pazmiño, N.; Raventós, M.; Blanco, Mónica; Moreno, Fabrizio; Ruiz, Yassellis; Rich, Anouar; Samsuri, Shafirah

doi:10.5004/dwt.2021.26798

Cited by 9 publications

(6 citation statements)

References 31 publications

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“…In our work, the combination of the two techniques (PFC + vacuum‐assisted BFC) makes it possible to recover 97% of the initial solids, while improving the CI to 1.42. This idea of combining techniques has been suggested in previous works (Hernández et al, 2021), where can quickly remove ice using PFC, and then purify it efficiently using BFC. As confirmed by Canella et al (2019), who freeze concentrated skim goat milk by BFC, the increasing of freeze concentration cycles may enhance the content of important minerals, such as calcium and magnesium.…”

Section: Resultsmentioning

confidence: 99%

“…The choice of these parameters was based on correlated works. For example, Hernández et al (2021) verified the best separation conditions at 10 kPa and longer test times. Machado Canella et al (2020), who studied the freeze concentration of goat milk, found an optimal condition using the vacuum equal to 10 kPa and a time of 60 min.…”

Section: Methodsmentioning

confidence: 99%

“…The combined use of different concentration techniques has also been reported in the literature; for example, suspension freeze concentration and centrifugal filtration of apple juice (Qin et al, 2021), and PFC of coconut water followed by controlled thawing of ice (Jayawardena, Vanniarachchy, & Wansapala, 2020). Recent work by Hernández et al (2021) suggests the combination of PFC and BFC assisted by vacuum, as a strategy for desalination of saline solutions simulating seawater. On the other hand, no references have been found on the application of freeze concentration to lactose‐free milk.…”

Section: Introductionmentioning

confidence: 99%

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The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

Dantas

Quinteros

Darvishvand

et al. 2021

J Food Process Engineering

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This work focuses on the study of the concentration of lactose‐free milk using a combination of progressive freezing concentration (PFC) with block freezing concentration (BFC). First, we investigated the PFC of skim lactose‐free milk applying response surface methodology. To analyze the influence of three factors (stirring rate, coolant temperature, and assay time) on the response variables (concentrate yield, efficiency of the process, concentration index, and average ice growth rate), a central composite design was used previously. It was found that all factors had a significate influence on the responses. Then, once the optimized condition for this step was chosen (time of 58 min, coolant temperature of −5°C, and mechanical stirring of 1,035 rpm), the ice obtained from it was subjected to a new freeze concentration cycle using the BFC assisted by vacuum. In the concentrated fraction of this cycle, protein and carbohydrate contents were equals to 6.7 g 100 g−1 and 10.24 g 100 g−1, respectively. The results suggest that in PFC carbohydrates accumulate more in the concentrated phase, while in BFC it is the protein that has the greatest tendency to pass into the concentrated liquid. In this approach, we believe that it is possible to combine the two techniques (PFC + vacuum‐assisted BFC) to obtain concentrates, and that they can be used for the development of innovative lactose‐free dairy products. Practical Applications The use of concentration processes can facilitate the customization of milk products rich in proteins to meet specific requirements on nutritional and functional properties, for instance in bakery products, formulated food, ice‐cream, beverages, energy drinks, and others. Moreover, since most changes occur in an aqueous environment, the removal of some part of milk water results in its preservation. Within the concentration processes, the freeze concentration emerges swiftly thanks to its inherent features, involving low‐temperature processing and selective nature of the water removal step. Because of the low temperatures used in freeze concentration, this technology is gaining in popularity as an alternative technique to the standard concentration techniques currently used in dairy processing. It offers the most enhanced functional and sensorial qualities of concentrated milk because it decreases the quality deviation by minimizing the heat abuse on sensitive milk components, such as proteins, water‐soluble vitamins, and aromatics.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

Dantas

Quinteros

Darvishvand

et al. 2021

J Food Process Engineering

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“…us, potable water was produced from saline waters with FD upon post-treatment of obtained ice, making FD a commercially feasible technology. In fact, it may require more than one stage of freezing to bring the saline water to palatability [64].…”

Section: Energy Feasibility Insightsmentioning

confidence: 99%

Comparative Removal of Cr(VI) and F− Ions from Water by Freezing Technology

Melak

Asere

2022

Journal of Chemistry

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Trace element ions, such as Cr(VI) and F−, are of particular interest due to their environmental impact. Both ions exhibit an anionic nature in water that can show similar removal tendencies except for their significant differences in ionic radius, speciation forms, and kosmotropic-chaotropic behaviors. Accordingly, partial freezing was performed to examine the comparative freeze separation efficiencies of Cr(VI) and F– from aqueous solutions. Freeze desalination influencing parameters such as initial ion concentration, salt addition, and freeze duration were explored. Under optimal operating conditions, freeze separation efficiencies of 90 ± 0.12 to 95 ± 0.54% and 58 ± 0.23% to 60 ± 0.34% from 5 mg/L of Cr(VI) and F–, respectively, were demonstrated. The salt addition into the F–-containing solutions revealed more F– ion intercalation into the ice, initiating the decrement of freeze separation efficiency. The influences of structuring-destructuring (kosmotropicity-chaotropicity) and the size-exclusion nature of ice crystals were used to explain the plausible mechanism for the difference in freeze separation efficiency between Cr(VI) and F– ions.

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“…Este procedimiento, cuyos primeras referencias se remontan hasta Pachter en 1967 [75], consiste en provocar un descenso de la temperatura de una solución salina por debajo de 0 • C, cuando empiezan a formarse cristales de agua, los que son retirados y posteriormente fundidos [76,77,78]. Los contenidos de sales en el agua obtenida son tan bajos como 0,5 g/kg [79].…”

Section: Congelación (Fr)unclassified

Estado del arte. Métodos de desalinización de agua

2021

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El agua de mar desalinizada ha llegado a ser una fuente importante de abastecimiento para grupos poblacionales en todo el mundo debido a la creciente escasez de agua para consumo humano. Muchos factores han aportado en ello, la abundante disponibilidad de agua de mar y salobre, la diversidad de métodos desarrollados, sus continuas mejoras y la paulatina reducción de costos. Los principales métodos usados son la ósmosis inversa, la evaporación instantánea multi etapa y la destilación multi efecto, los cuales han mejorado su eficiencia debido tanto a la experiencia con las plantas desalinizadoras como a las investigaciones y desarrollos teóricos recientes. En este documento se presenta una revisión de los métodos de desalinización, tanto de aquellos que se vienen empleando desde hace tiempo, como de nuevos métodos reportados, así como algunas consideraciones respecto a la energía empleada y los costos del agua desalinizada obtenida.

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Two strategies for freeze desalination of seawater by progressive and block techniques

Cited by 9 publications

References 31 publications

The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins

Comparative Removal of Cr(VI) and F− Ions from Water by Freezing Technology

Estado del arte. Métodos de desalinización de agua

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