Particle aggregation at the membrane surface in crossflow microfiltration

Mechanisms of action of particles used for fouling mitigation in membrane bioreactors

Adding chemicals to the biofluid is an option to mitigate membrane fouling in membrane bioreactors. In particular, previous studies have shown that the addition of particles could enhance activated sludge filterability. Nevertheless, the mechanisms responsible for the improved filtration performance when particles are added are still unclear. Two main mechanisms might occur: soluble organic matter adsorption onto the particles and/or cake structure modification. To date, no studies have clearly dissociated the impact of these two phenomena as a method was needed for the in-line characterization of the cake structure during filtration. The objective of this study was thus to apply, for the first time, an optical method for in-situ, non-invasive, characterization of cake structure during filtration of a real biofluid in presence of particles. This method was firstly used to study local cake compressibility during the biofluid filtration. It was found that the first layers of the cake were incompressible whereas the cake appeared to be compressible at global scale. This questions the global scale analysis generally used to study cake compressibility and highlights the interest of coupling local characterization with overall process performance analysis. Secondly, the impact of adding submicronic melamine particles into the biofluid was studied. It appears that particles added into the biofluid strongly influence the cake properties, making it thicker and more permeable. Furthermore, by using liquid chromatography with an organic carbon detector to determine the detailed characteristics of the feed and permeate, it was shown that the modification of cake structure also affected the retention of soluble organic compounds by the membrane and thus the cake composition. Simultaneous use of a method for in-situ characterization of the cake structure with a detailed analysis of the fluid composition and monitoring of the global performance is thus a powerful method for evaluating cake structure and composition and their impact on global process performance. The use of this methodology should allow "cake engineering" to be developed so that cake properties (structure, composition) can be controlled and process performance optimized.

Collective dynamics of flowing colloids during pore clogging

Based on direct numerical simulations of the coupled motion of particles and fluid, this study analyzes the collective hydrodynamic and colloidal effects of flowing microparticles during the formation of different 3D clogging patterns at a pore entrance. Simulations of flowing suspensions through a pore with various simulation conditions show that particle concentration and surface interactions play a major role in the occurrence of the bridging phenomenon (simultaneous adhesion of many particles). In the absence of DLVO repulsive forces, plugging is characterized by the temporal reduction of the bulk permeability when increasing the volume fraction of the flowing suspension up to 20%. Under these conditions, different structures of particle aggregates (from cluster to cake plug) are formed at the pore entrance yielding different evolution rates of hydrodynamic resistance to the flow. Taking into account DLVO repulsive forces in simulations for a particle concentration equal to 10%, we observe the transition from dendritic structures (for low repulsion) to dense aggregates (for high repulsion). At high DLVO repulsive forces, the scenario of pore clogging is controlled by the collective behavior of many interacting particles. It leads to the formation of a jamming phase (Wigner glass phase) with transient clusters of interacting particles at the pore entrance. The network of jammed particles collapses when the force chains among the particles are overcome by the flow stress. The build-up and the collapse of the jammed phase at the pore entrance induce temporal permeability fluctuations. According to the relative magnitude of particle-particle and particle-wall interactions, when the jammed phase is disorganized by the flow, the residual force in the network can accelerate particles and lead to particle adhesion at the wall inducing a pore blockage and a rapid reduction of the bulk permeability.

Colloidal Fouling of Ultrafiltration Membranes: Impact of Aggregate Structure and Size

A close coupling between the structure and size of hematite flocs formed in suspension and the permeability of the cake that accumulates on ultrafiltration membranes is observed. Specific resistances of cakes formed from flocs generated under diffusion-limited aggregation conditions are at least an order of magnitude lower than those of cakes formed from flocs generated under reaction-limited aggregation conditions. Similar effects are observed whether the aggregation regime is controlled by salt concentration, pH, or added organic anions. This dramatic difference in cake resistance is considered to arise from the size and fractal properties of the hematite assemblages. The ease of fluid flow through these assemblages will be influenced both by the fractal dimension of the aggregates and by their size relative to primary particle size (since, for fractal aggregates, porosity increases as the size of the aggregate increases). The size and strength of aggregates are also important determinants of the relative effects of permeation drag, shear-induced diffusion, and inertial lift and result, in the studies reported here, in relatively similar rates of particle deposition for both rapidly and slowly formed aggregates. The results presented here suggest that control of cake permeability (and mass) via control of aggregate size and structure is an area with scope for further development though the nature and extent of compaction effects in modifying the fractal properties of aggregates generated in suspension requires attention. Copyright 1999 Academic Press.