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Desalination system could produce freshwater that is cheaper than tap water

Desalination system could produce freshwater that is cheaper than tap water

Engineers at MIT and in China are aiming to turn seawater into drinking water with a completely passive device that is inspired by the ocean, and powered by the sun.

In a paper appearing in the journal Joule, the team outlines the design for a new solar desalination system that takes in saltwater and heats it with natural sunlight.

The configuration of the device allows water to circulate in swirling eddies, in a manner similar to the much larger “thermohaline” circulation of the ocean. This circulation, combined with the sun’s heat, drives water to evaporate, leaving salt behind. The resulting water vapor can then be condensed and collected as pure, drinkable water. In the meantime, the leftover salt continues to circulate through and out of the device, rather than accumulating and clogging the system.

The new system has a higher water-production rate and a higher salt-rejection rate than all other passive solar desalination concepts currently being tested.

The researchers estimate that if the system is scaled up to the size of a small suitcase, it could produce about 4–6 liters of drinking water per hour and last several years before requiring replacement parts. At this scale and performance, the system could produce drinking water at a rate and price that is cheaper than tap water.

“For the first time, it is possible for water, produced by sunlight, to be even cheaper than tap water,” says Lenan Zhang, a research scientist in MIT’s Device Research Laboratory.

The team envisions a scaled-up device could passively produce enough drinking water to meet the daily requirements of a small family. The system could also supply off-grid, coastal communities where seawater is easily accessible.

Zhang’s study co-authors include MIT graduate student Yang Zhong, and Evelyn Wang, the Ford Professor of Engineering, along with Jintong Gao, Jinfang You, Zhanyu Ye, Ruzhu Wang, and Zhenyuan Xu of Shanghai Jiao Tong University in China.

 

A powerful convection

The team’s new system improves on their previous design—a similar concept of multiple layers, called stages. Each stage contained an evaporator and a condenser that used heat from the sun to passively separate salt from incoming water.

That design, which the team tested on the roof of an MIT building, efficiently converted the sun’s energy to evaporate water, which was then condensed into drinkable water. But the salt that was left over quickly accumulated as crystals that clogged the system after a few days. In a real-world setting, a user would have to place stages on a frequent basis, which would significantly increase the system’s overall cost.

In a follow-up effort, they devised a solution with a similar layered configuration, this time with an added feature that helped to circulate the incoming water as well as any leftover salt. While this design prevented salt from settling and accumulating on the device, it desalinated water at a relatively low rate.

In the latest iteration, the team believes it has landed on a design that achieves both a high water-production rate, and high salt rejection, meaning that the system can quickly and reliably produce drinking water for an extended period.

The key to their new design is a combination of their two previous concepts: a multistage system of evaporators and condensers, that is also configured to boost the circulation of water—and salt—within each stage.

“We introduce now an even more powerful convection, that is similar to what we typically see in the ocean, at kilometer-long scales,” Xu says.

The small circulations generated in the team’s new system is similar to the “thermohaline” convection in the ocean—a phenomenon that drives the movement of water around the world, based on differences in sea temperature (“thermo”) and salinity (“haline”).

“When seawater is exposed to air, sunlight drives water to evaporate. Once water leaves the surface, salt remains. And the higher the salt concentration, the denser the liquid, and this heavier water wants to flow downward,” Zhang explains. “By mimicking this kilometer-wide phenomena in small box, we can take advantage of this feature to reject salt.”

 

Tapping out

The heart of the team’s new design is a single stage that resembles a thin box, topped with a dark material that efficiently absorbs the heat of the sun. Inside, the box is separated into a top and bottom section. Water can flow through the top half, where the ceiling is lined with an evaporator layer that uses the sun’s heat to warm up and evaporate any water in direct contact.

The water vapor is then funneled to the bottom half of the box, where a condensing layer air-cools the vapor into salt-free, drinkable liquid. The researchers set the entire box at a tilt within a larger, empty vessel, then attached a tube from the top half of the box down through the bottom of the vessel, and floated the vessel in saltwater.

In this configuration, water can naturally push up through the tube and into the box, where the tilt of the box, combined with the thermal energy from the sun, induces the water to swirl as it flows through. The small eddies help to bring water in contact with the upper evaporating layer while keeping salt circulating, rather than settling and clogging.

The team built several prototypes, with one, three, and 10 stages, and tested their performance in water of varying salinity, including natural seawater and water that was seven times saltier.

From these tests, the researchers calculated that if each stage were scaled up to a square meter, it would produce up to 5 liters of drinking water per hour, and that the system could desalinate water without accumulating salt for several years. Given this extended lifetime, and the fact that the system is entirely passive, requiring no electricity to run, the team estimates that the overall cost of running the system would be cheaper than what it costs to produce tap water in the United States.

“We show that this device is capable of achieving a long lifetime,” Zhong says. “That means that, for the first time, it is possible for drinking water produced by sunlight to be cheaper than tap water. This opens up the possibility for solar desalination to address real-world problems.”

 

 


 

 

Source  Tech Xplore

New Beer Made from Treated Wastewater Highlights Potential of Water Reuse

New Beer Made from Treated Wastewater Highlights Potential of Water Reuse

While it’s not the first time it’s been done, Epic OneWater Brew is the latest and perhaps the highest-profile attempt at using treated greywater to make something potable — in this case, beer.

The effort used an intensive filtering and disinfection process to purify 2,000 gallons of water from a San Francisco high-rise to create a “blank slate,” drinking-water-quality product. From there, Epic Cleantec — whose OneWater onsite water-recycling system made Time’s Best Inventions of 2022 list — physically moved that water via totes and trucks to Devil’s Canyon Brewing Co in nearby San Carlos, where brewery owner Chris Garrett and his team created a Kolsch from the liquid.

“It ended up being a really great product,” Garrett told Sustainable Brands.

What makes this version of a recycled-water beer different is the sourcing.

“What’s interesting about Epic is that this is the first example of using water that’s come out of an onsite recycling system,” says Travis Loop, producer and host of water-related media outlet Waterloop (Loop is also a lead organizer of the Pure Water Brewing Alliance, which advocates for responsible water use and reuse in the beer business.).

The process works like this: First, greywater from residential building Fifteen Fifty (which recycles up to 7,500 gallons of water per day, or up to 2.75 million gallons per year) is collected from laundry and showers. Then, it’s treated through Epic’s combination of ultra-filtration (filtering out impurities to the diameter of a human hair follicle), disinfection with ultraviolet light and chlorine, and a granulated activated-carbon (GAC) filter (for reduced mineral content), and typically reused for toilet and urinal flushing within the building. Scientifically speaking, the recycled water is treated to an extremely high level of purity that meets (or even exceeds) federal drinking-water quality standards.

But for this project, 2,000 gallons of that treated water was toted about 30 minutes south on the peninsula for the beer collaboration.

“Typically, a project like this has only been done through a utility,” says Epic Cleantec CEO and co-founder, Aaron Tartakovsky. “Brewers have so much knowledge about water chemistry; so, we wanted to find a contract brewer who would be interested.”

The final result was 7,000 16-oz cans of beer — not available for commercial sale but distributed to an array of water professionals and beer fans, along with a cameo at the recent UN 2023 Water Conference in New York City.

A rep from Epic says the beer “really made the rounds at the conference” and “several breweries reached out to learn more about collaborating.”

Drawing attention to a larger issue.
Of course, the goal of a collaboration like this is to highlight water conservation in a part of the water cycle many don’t really think about.

“We’re a ‘flush and forget’ society,” Tartakovsky says.

US wastewater-treatment facilities process approximately 34 million gallons of water daily; so, there’s seemingly unlimited potential to find new ways to reuse the water that simply goes down a drain.

These brewery/treated-water collaborations have been somewhat of a forefront for the conversation/reuse conversation, with Loop noting at least 100 brewers (both home and professional) who have produced a similar beer to OneWater Brew over the last decade.

“(These beers) are a great public-awareness tool,” he says.

The state of Colorado was a recent example of the movement gaining steam as the latest state to legalize the use of direct potable reuse (DPR) water with Florida, Arizona and California also looking into similar measures. The goal is to help water customers get over any preconceived notions of treated wastewater and redirect it for potable uses.

Everyone involved hopes that the more these collaborations occur, the more they can get people talking about water.

“We should judge water by its quality, not its history,” Loop says.

 

 


 

 

Source Sustainable Brands

 

Tofu for thought: Meet the world’s first sustainable soy wine

Tofu for thought: Meet the world’s first sustainable soy wine

A pale yellow liquid flows into plastic barrels – wastewater from a nearby tofu factory that a Singapore-based startup is turning into sustainable wine.

SinFooTech, focusing on recycling waste by-products in the food industry, produces about 1,000 to 2,000 liters of soy wine a month from its small distillery at the western edge of Singapore.

The waste is collected and taken to a nearby distillery where brewers add yeast and sugar. The mixture is then put into a tank to ferment for anywhere between two to six weeks.

Brewers must make the wine within a few hours of collecting the soy whey, as the liquid spoils quickly.

The drink, named Sachi, has a 5.8 percent alcohol content and is similar to cider or dessert wine. But, those who have tasted the beverage billed as the first made from soy whey, say it’s a whole other experience.

 

“If people expect wine from this, it’s not what they’re going to get,” says Dannon Har, a writer for Spill Magazine.

“I think it’s something that’s of its own and people should drink it thinking that way.”

 

How is Singapore leading the way in food sustainability?

Singapore has become a hub for the development of innovative future foods. Start-ups are producing goods ranging from lab-grown “seafood” to dumplings made with tropical fruit instead of pork.

Currently, a 500-millilitre bottle of soy wine sells for 26 euros. SinFooTech is also developing an aged whiskey-like spirit and plans to scale up production through workforce automation.

Watch the video above to see how soy wine is made from tofu wastewater.


 

Source Euronews.green