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Freeze–thaw desalination (or freezing desalination) uses freezing to remove fresh water from salt water. Salt water is sprayed during freezing conditions into a pad where an ice-pile builds up. When seasonal conditions warm, naturally desalinated melt water is recovered. This technique relies on extended periods of natural sub-freezing ...
In 1964, Alexander Zarchin obtained a patent for seawater desalination. [4] Zarchin's method of sea water desalination involved freezing sea water in a vacuum, forming pure water crystals which are then melted to produce salt-free water.
The heat added in the brine heater usually comes in the form of hot steam from an industrial process co-located with the desalination plant. The steam is allowed to condense against tubes carrying the brine (similar to the stages). [citation needed] The energy that makes possible the evaporation is all present in the brine as it leaves the heater.
Fractional freezing is a process used in process engineering and chemistry to separate substances with different melting points. It can be done by partial melting of a solid, for example in zone refining of silicon or metals, or by partial crystallization of a liquid, as in freeze distillation, also called normal freezing or progressive freezing.
Degassing, also known as degasification, is the removal of dissolved gases from liquids, especially water or aqueous solutions.There are numerous methods for removing gases from liquids.
The Claude "Bud" Lewis Carlsbad Desalination Plant is a desalination plant in Carlsbad, California. [2] [3] The San Diego County Water Authority (SDCWA), the recipient of the fresh water produced by the plant, calls it "the nation’s largest, most technologically advanced and energy-efficient seawater desalination plant." Opened on December 14 ...
Multiple-effect distillation or multi-effect distillation (MED) is a distillation process often used for sea water desalination. It consists of multiple stages or "effects". In each stage the feed water is heated by steam in tubes, usually by spraying saline water onto them.
Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). In this case, food items are subjected to temperatures well below [clarification needed] the freezing point of water. Thus, smaller ice crystals are formed, causing less damage to cell membranes. [4]