Freezing Desalination Using a Serpentine Pipe and Vacuum Filtration Washing Technique

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dc.contributor.advisorLee, Woochul
dc.contributor.authorSingto, Siriwat
dc.contributor.departmentMechanical Engineering
dc.date.accessioned2024-02-26T20:13:50Z
dc.date.issued2023
dc.description.degreeM.S.
dc.embargo.liftdate2025-02-23
dc.identifier.urihttps://hdl.handle.net/10125/107871
dc.subjectMechanical engineering
dc.subjectFreezing desalination
dc.subjectFresh water
dc.subjectHeat and mass transfer
dc.subjectSalt concentration
dc.titleFreezing Desalination Using a Serpentine Pipe and Vacuum Filtration Washing Technique
dc.typeThesis
dcterms.abstractFreezing desalination is a process to reduce the salt concentration from seawater. This process is a viable option to obtain freshwater because it has low energy consumption and tolerates corrosion compared to other processes. This study aims to experimentally investigate the dependence of ice productions and salt concentration on freezing times and coolant temperatures. The experimental results, conducted without washing, were predicted using MATLAB modeling based on heat and mass transfer. A vacuum-filtration washing-technique was used to clean the raw ice products to achieve lower salinity concentration. For the experimental results, the examination of salt concentration in similar ice production at different coolant temperatures reveals that higher coolant temperatures are more effective in removing salt than lower coolant temperatures. The comparison between the results obtained from experiments at both -10 ℃ and -7 ℃ coolant temperatures without washing and the MATLAB model showed good agreement with experiments, with an average percentage error of 6.56% for ice production and 5.75% for salt concentration, respectively. The one-stage washing process with 50%, 60%, and 70% wt. resulted in an average salinity decrease to 2.1 parts per thousand. Meanwhile, using 50% wt. in the two-stage washing process, the water production was sufficient to meet the potable water standards set by the WHO with a salinity level of 0.5 parts per thousand or less.
dcterms.extent120 pages
dcterms.languageen
dcterms.publisherUniversity of Hawai'i at Manoa
dcterms.rightsAll UHM dissertations and theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission from the copyright owner.
dcterms.typeText
local.identifier.alturihttp://dissertations.umi.com/hawii:11986

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