Flux enhancement and cake formation in air-sparged cross-flow microfiltration

被引：0
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作者：
Hwang, Kuo-Jen [1 ]
Wu, Ya-Ju [1 ]
机构：
[1] Department of Chemical and Materials Engineering, Tamkang University, Tamsui, Taipei Hsien 25137, Taiwan
来源：
Chemical Engineering Journal | 2008年 / 139卷 / 02期
关键词：
The flux enhancement in cross-flow microfiltration of submicron particles by sparged air-bubble is studied. The effects of operating conditions; such as air-bubble velocity; suspension velocity and filtration pressure; on the cake properties and filtration flux are discussed thoroughly. The results show that the pseudo-steady filtration flux increases as the air-bubble velocity and filtration pressure increase. The sparged air-bubble can significantly improve filtration flux; but the flux enhancement is more remarkable in the lower air-bubble velocity region. A gas-liquid two-phase flow model is adopted for estimating the shear stress acting on the membrane surface under various operating conditions. The cake mass can be significantly reduced by increasing the shear stress acting on the membrane surface. However; the SEM analysis illustrates that the particle packing structure becomes more compact as the air-bubble velocity increases. This results in a slightly higher average specific cake filtration resistance under higher air-bubble velocity. Consequently; a minimum flux occurs at the critical shear stress; e.g; τw = 1.1 N/m2 in this study; when these effects are both taken into consideration. As the shear stress increases by increasing the suspension or gas-bubble velocity; the filtration flux decreases in the low shear stress region but; on the contrary; quickly increases in the high shear stress region. Furthermore; a force balance model is derived for understanding the particle deposition on the membrane surface. The relationship among filtration flux; shear stress and overall filtration resistance is obtained and verified by experimental data. © 2007 Elsevier B.V. All rights reserved;
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页码：296 / 303
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