Abstract
A combined freezing, soaking, and centrifugal desalination (FSCD) process was employed to desalt seawater taken from Bohai Bay. The seawater was frozen into two kinds of sea water ice having different texture and size using either commercial refrigerator or experimental setup. For both kinds of ice samples, the influences of soaking-related parameters on the desalination effect were studied. For most ice samples treated with FSCD process, the salt removal efficiencies are higher than 90%. The purity of ice product increases as increasing soaking time and at higher initial soaking liquid temperature, while the ice yield rate decreases. At the same ice yield rate, the salt removal efficiency for ice flakes is higher than that for crushed ice samples, whereas when the raw seawater of 27°C is used as soaking liquid, FSCD process is not feasible due to too lower ice yield rate.
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