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An Investigation of the Factors Affecting Saline Ice Melting Processes and Desalination
Author(s) -
Zhang Yue,
Yang Jingsong,
Yao Rongjiang
Publication year - 2018
Publication title -
clean – soil, air, water
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.444
H-Index - 66
eISSN - 1863-0669
pISSN - 1863-0650
DOI - 10.1002/clen.201700628
Subject(s) - salinity , desalination , saline water , saline , sodium , chemistry , geology , membrane , medicine , biochemistry , oceanography , organic chemistry , endocrinology
In this study, a laboratory simulation experiment is undertaken to examine five factors affecting the melt‐water quality and quantity changes during the melting process of saline ice: salinity, freezing/melting temperature, ion composition, and the freezing method. A field experiment is conducted to evaluate the freeze–thaw effects on desalination of saline water under natural conditions. The results show that for all treatments, the melt‐water salinity sharply decreases during the first half of the melting process. Saline ice with a higher original salinity have higher melt‐water salinity. The desalination rates increase with the original salinity when water salinity is less than 15 g L −1 , but production of available water shows the opposite trend. Saline ice frozen at −15 °C increases production of available water by ≈23.66% relative to ice formed at −10 and −20 °C. Nearly 25% of available water is lost during melting when the ambient temperature increases to 30 °C. The addition of Ca 2+ significantly reduces desalination rates compared with saline ice composed of solely NaCl. The unidirectional‐freezing method significantly accelerates the salt exclusion, and increases desalination rates. The results of field experiment shows that the salinity and sodium adsorption ratio (SAR) sharply decreases with the saline ice melting. These results indicate that saline water con be desalinized by the freeze–thaw process, and the desalinating efficiency is controlled by the salinity of water, freezing and melting temperatures, the freezing method, and original ions composition.