Pressure mode fluid dynamic gauging for studying cake build-up in cross-flow microfiltration

Monitoring Membrane Fouling Using Fluid Dynamic Gauging: Influence of Feed Characteristics and Operating Conditions

Recent studies on membrane fouling have made considerable progress in reducing its adverse effects. However, a lack of comprehensive studies focusing on the underlying fouling mechanisms remains. This work aims to address a part of this gap by investigating the influence of feed suspension chemistry and operating conditions on the fouling characteristics of microcrystalline cellulose. Fluid dynamic gauging (FDG) was employed to monitor the properties of fouling layers under varied conditions. FDG results revealed that the cohesive strength of fouling layers increased in the direction towards the membrane, which can be associated with the higher compressive pressures exerted on foulants deposited near the surface. At lower pHs and higher ionic strengths, reduced electrostatic repulsions between particles likely resulted in particle agglomeration, leading to the formation of thicker cakes. In addition, thicker cake layers were also observed at higher feed concentrations, higher operating transmembrane pressures, and longer filtration times. The cross-flow velocity influenced the resilience of fouling layers significantly, resulting in thinner yet stronger cake layers in the transition and turbulent flow regimes. These findings regarding the influence of feed characteristics and operating conditions on the fouling behavior can be beneficial in developing effective antifouling strategies in membrane separation processes.

Quantifying Charge Effects on Fouling Layer Strength and (Ir)Removability during Cross-Flow Microfiltration

Fouling of membranes is still an important limiting factor in the application of membrane technology. Therefore, there is still a need for an in-depth understanding of which parameters affect the (ir)removability of fouling layers, as well as the mechanisms behind fouling. In this study, fluid dynamic gauging (FDG) was used to investigate the influence of charge effects between negatively charged foulant particles and cations on cake cohesive strength. Fouling cakes’ thicknesses and cohesive strengths were estimated during membrane operations, where microfiltration (MF) membranes were fouled in a feed-and-bleed cross-flow filtration system with low and highly negatively charged polystyrene–polyacrylic acid core-shell particles. In addition, an added procedure to determine the irremovability of cakes using FDG was also proposed. Comparing layers formed in the presence and absence of calcium ions revealed that layers formed without calcium ions had significantly lower cohesive strength than layers formed in the presence of calcium ions, which is explained by the bridging effect between negatively charged particles and calcium ions. Results also confirmed more cohesive cakes formed by high negative charge particles in the presence of calcium compared to lower negative charge particles. Hence, it was demonstrated that FDG can be used to assess the cohesive strength ((ir)removability) of cake layers, and to study how cake cohesive strength depends on foulant surface charge and ionic composition of the solution.

Cake properties in ultrafiltration of TiO2 fine particles combined with HA: in situ measurement of cake thickness by fluid dynamic gauging and CFD calculation of imposed shear stress for cake controlling

In this study, the cake buildup of TiO2 fine particles in the presence of humid acid (HA) and cake layer controlling during ultrafiltration (UF) were investigated. Specifically, we measured the cake thickness using fluid dynamic gauging (FDG) method under various solution conditions, including TiO2 concentration (0.1-0.5 g/L), HA concentration (0-5 mg/L, total organic carbon (TOC)), and pH values (e.g., 4, 6 and 10), and calculated the shear stress distribution induced by stirring using computational fluid dynamics (CFD) to analyze the cake layer controlling conditions, including the operation flux (50-200 L m(-2) h(-1)) and TiO2 concentration (0.1-0.5 g/L). It was found that lower TiO2/HA concentration ratio could lead to exceedingly severe membrane fouling because of the formation of a relatively denser cake layer by filling the voids of cake layer with HA, and pH was essential for cake layer formation owing to the net repulsion between particles. Additionally, it was observed that shear stress was rewarding for mitigating cake growth under lower operation flux as a result of sufficient back-transport forces, and exhibited an excellent performance on cake layer controlling in lower TiO2 concentrations due to slight interaction forces on the vicinity of membrane.

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.

Characterising the structure of photosynthetic biofilms using fluid dynamic gauging

A new configuration of the fluid dynamic gauging technique for measuring soft layers on surfaces was used to monitor the growth of a cyanobacterium, Synechococcus sp. WH 5701, on stainless steel (SS), glass and an indium tin oxide (ITO) on a polyethylene terephthalate (PET) substratum. The biofilm thickness increased steadily over 4 weeks and exhibited noticeable changes in microstructure and strength. The biofilms all exhibited a two-layer structure, with a compact layer next to the substratum and a loose layer above. Biofilms on ITO or SS exhibited cohesive failure when removed by fluid shear whereas those on glass exhibited adhesive failure. The technique is able to elucidate various aspects of biofilm behaviour, as illustrated by the action of a biocide (NaOCl) on a mature biofilm.