Reverse Osmosis


The reverse osmosis is the thinnest filtration technique used in the cross-filtration systems.
This technique retains all the dissolved salts, the organic molecules bigger then 10-7mm and the monovalent salts. The working pressure goes up to 80 bars.
The reverse osmosis is a separation technique which allows extracting pure water from a saline solution by diffusion through a thick membrane.
A pre-treatment is compulsory in order to avoid clogging from suspended elements or chemical precipitations.


CHARACTERISTICS
- lowest molecular weight cutoff
- working pressure up to 80 bars
- retains molecules and monovalent salts
 

SOME APPLICATION FIELDS OF THE RO
Food-processing industries:
- coffee, fruits, vegetables effluents concentration
- dealcoholisation
- draining juices purification and concentration
- effluents pre-concentration

Dairy products industry:
- whey and skimmed milk concentration
- milk concentration

Effluent treatments :
- treatment and pre-treatment of the blanching/bleaching water
- sewage recycling
- recycling and separation of rinsing water
- effluent concentration and pure water recycling
- desalination of seawater
- treatment of radioactive effluents
- abatement of COD, pollution index, BOD (Biological Oxygen Demand)

photo_osmose_inverse schema_osmose_inverse.jpg
  CHARACTERISTICS


- transfer mechanism : solubilisation type
- lowest molecular weight cutoff
- working pressure up to 80 bars
- retains some Angstrom-molecules (10-7 mm) and the monovalent salts
APPLICATION FIELDS

- whey and skimmed milk concentration
- effluent treatments
- water production