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Structure and flow calculation of cake layer on microfiltration membranes.

Yadong Yu1, Zhen Yang1, Yuanyuan Duan1

  • 1Key Laboratory for Thermal Science and Power Engineering of MOE, Beijing Key Laboratory for CO(2) Utilization and Reduction Technology, Tsinghua University, Beijing 100084, China.

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Summary

In submerged membrane bioreactors (SMBR), cake layer formation drastically reduces membrane permeability. This study identifies β-d-glucopyranose polysaccharides and proteins as key foulants, with polysaccharide volume fraction primarily driving permeability loss.

Keywords:
CFDCLSMCake layerMembrane foulingPermeability

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Area of Science:

  • Environmental Engineering
  • Water Treatment Technologies
  • Membrane Science

Background:

  • Submerged membrane bioreactors (SMBR) are crucial for wastewater treatment.
  • Membrane permeability decline due to cake layer formation is a major operational challenge.

Purpose of the Study:

  • To identify and characterize the major foulants in SMBR cake layers.
  • To understand the relationship between foulant properties and membrane permeability reduction.

Main Methods:

  • Multiple staining protocol to visualize foulants.
  • Confocal laser scanning microscopy (CLSM) for fluorescent imaging.
  • Computational fluid dynamics (CFD) for cake layer internal flow analysis.

Main Results:

  • β-d-Glucopyranose polysaccharides and proteins are the dominant foulants by volume.
  • α-d-Glucopyranose polysaccharides and nucleic acids have larger specific surface areas.
  • Cake layer permeability is more sensitive to foulant volume fraction than specific area.

Conclusions:

  • The rapid increase in β-d-glucopyranose polysaccharides' volume fraction is the primary cause of decreased membrane permeability.
  • Understanding foulant composition and structure is key to mitigating membrane fouling in SMBR systems.