WRWA
The new system will significantly reduce energy consumption during the desalination process
Researchers at the University of the United Arab Emirates (UAEU) have invented a new desalination system that significantly reduces energy consumption during the desalination process.
By developing the new desalination system, scientists at the university’s National Water and Energy Center have achieved an unprecedented scientific breakthrough that has the potential to revolutionize the water desalination industry.
Traditional desalination systems involve heating, recondensation and evaporation processes as well as the use of thin membranes that allow water to pass without salt.
These processes, including thermal desalination and reverse osmosis systems, consume large amounts of energy. In contrast, UAEU scientists directly applied theoretical principles of thermodynamics and conservation of mass and energy to discover that water can be desalinated using a combination of high and low pressures.
“The saline water is first pushed at high pressure through a pipeline with the venturi device in which the speed of the water is increased and its pressure is reduced to allow evaporation without or with minimum heating”, have The researchers explained adding that the water is then turned into steam by the container at very low pressure.
After recondensation, the water is completely desalinated.
The low energy desalination system has obtained a patent from the US Patents and Trademarks Office. This is in addition to the total of more than 178 patents obtained by scientists at the University of the United Arab Emirates in areas of national priority. This is further proof of the university’s support for the UAE’s sustainable development plans.
Last month, researchers at the University of the United Arab Emirates said they were conducting a study on sustainable innovations in the food industry in the United Arab Emirates. Researchers from the UAEU Center for Public Policy and Leadership said they are working on this research study, “Sustainable Innovations in the UAE Food Industry,” which aims to study internal environmental factors such as active ingredients. physical, financial and external resources. , government support and market dynamics that affect sustainable agricultural innovations and their impact on the success of food industry businesses.
