Reverse osmosis is a process where an applied pressure is used to force a concentrated solution through a semi-permeable membrane to separate out water molecules. It works by allowing water molecules to pass through the membrane while preventing dissolved salts, particles, organics, bacteria, and other contaminants from passing. Factors like temperature, pressure, and salt concentration affect the performance and permeate flow rate, with higher temperatures and pressures increasing flow. Reverse osmosis has applications in industries like food/beverage processing for concentrating liquids, drinking water purification, and dairy for milk concentration.

1. REVERSE OSMOSIS

2. objectives
• Able to acknowledge the fundamental of reverse osmosis
• Able to acknowledge the basic effect of reverse osmosis

3. Fig 3
3Dr. Ola Abdelwahab

4. What is Reverse Osmosis?
 Movement of high concentration liquid into lower
concentration under pressure through a semi-
permeable membrane

6.  Reverse Osmosis is the process of Osmosis in reverse.
 To reverse the process of osmosis you need to apply energy to the
more saline solution.
 A reverse osmosis membrane is a semi-permeable membrane that
allows the passage of water molecules but not the majority of
dissolved salts, organics, bacteria and pyrogens by applying pressure
 When pressure is applied to the concentrated solution, the water
molecules are forced through the semi-permeable membrane and the
contaminants are not allowed through.

7. How does RO water works?

8. What will RO remove from water?
 99%+ of the dissolved salts (ions), particles, colloids,
organics, bacteria and pyrogens from the feed water.

9. Factors affecting system and process
performance
 Temperature
-The higher the temperature, the lower viscosity, so the higher the permeate
flow
 Pressure
- The higher the pressure, the higher the permeate flow
 Salt concentration
- The higher the salt concentration, the lower the quality of permeable water.

10. Application in industry?
 Food Industry
o More economical operation for concentrating food liquids (such as fruit juices)
than conventional heat-treatment processes
 Drinking water purification
o Production of bottled mineral water
 Dairy industry
o For the concentration of milk to reduce shipping costs.