Predicting permeate flux and NaCl rejection at nanofiltration process of decolorization columns waste water using artificial neural networks
Author(s):
Abstract:
In this study, artificial neural network (ANN) model was used to predict the average permeate flux and NaCl rejection in nanofiltration process of sugar industry decolorization columns waste water. Nanofiltration process was performed at three temperatures 30, 4 and 50°C, at three pressures of 1, 1.5 and 2 MPa, at three concentration levels 60, 80 and 100 g/l and at two pH levels 8 and 9. In order to predict the permeate flux and NaCl rejection multi-layer perceptron neural network with 4 inputs and 2 outputs were used. The results showed a network with 9 neurons in hidden layer and using a hyperbolic tangent transfer function and the Levenberg–Marquardt (LM) optimization technique and 30%-30%-40% data for training/ testing/ validating process can be well predict the permeate flux (0.98) and NaCl rejection (0.88) in the nanofiltration of decolorization column wastewater. Sensitivity analysis results by optimum ANN showed the pressure was the most sensitive factor for prediction of both flux and rejection by the selected ANN.
Keywords:
Language:
Persian
Published:
Journal of Food Research (AGRICULTURAL SCIENC), Volume:24 Issue: 1, 2014
Pages:
77 to 87
https://www.magiran.com/p1274321
سامانه نویسندگان
اطلاعات نویسنده(گان) توسط ایشان ثبت و تکمیل شدهاست. برای مشاهده مشخصات و فهرست همه مطالب، صفحه رزومه را ببینید.
مقالات دیگری از این نویسنده (گان)
-
Investigating the Effect of Different Concentrations of Organic Acids (Ascorbic, Citric, Malic, and Tartaric) on the Viscosity and Rheological Properties of Balangu Seed Gum
*, Maryam Tashakori, Kimia Samary
Iranian Food Science and Technology Research Journal, May-Jun 2025 -
Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato
*, Kimia Samary
Journal of Food Research (AGRICULTURAL SCIENC), Winter 2025 -
Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study
Mohammadreza Salahi, Seyed Mohammadali Razavi *, Mohebbat Mohebbi
Iranian Food Science and Technology Research Journal, -
The Trends and Challenges of Starch and Cellulose-Based Foams are Expanded as Polystyrene Competitors
Narges Jannatiha, Naser Sedaghat *, Seyed Mohammadali Razavi
Journal of Packaging Sciencd and Techniques,