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.

Wettability of cellulose surfaces under the influence of an external electric field.

HYPOTHESIS: Interfacial tensions play an important role in dewatering of hydrophilic materials like nanofibrillated cellulose, and are affected by the molecular organization of water at the interface. Application of an electric field influences the orientation of water molecules along the field direction. Hence, it should be possible to alter the interfacial free energies to tune the wettability of cellulose surface through application of an external electric field thus, aiding the dewatering process. SIMULATIONS: Molecular dynamics simulations of cellulose surface in contact with water under the influence of an external electric field have been conducted with GLYCAM-06 forcefield. The effect of variation in electric field intensity and directions on the spreading coefficient has been addressed via orientational preference of water molecules and interfacial free energy analyses. FINDINGS: The application of electric field influences the interfacial free energy difference at the cellulose-water interface. The spreading coefficient increases with the electric field directed parallel to the cellulose-water interface while it decreases in the perpendicular electric field. Variation in interfacial free energies seems to explain the change in contact angle adequately in presence of an electric field. The wettability of cellulose surface can be tuned by the application of an external electric field.