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

被引：0

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;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Journal article (JA)

引用

页码：296 / 303

共 50 条

[21] Air-sparged microfiltration of enzyme/yeast mixtures: determination of optimal conditions for enzyme recovery
Mercier-Bonin, M
Fonade, C
DESALINATION, 2002, 148 (1-3) : 171 - 176
[22] A model describing the pressure drops across the membrane and cake layers for constant flux cross-flow microfiltration process
Gao, Shujuan
Zhong, Chenyin
Wang, Zhan
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING, 2022, 10 (03):
[23] FILTRATE FLUX IN CROSS-FLOW MICROFILTRATION OF DILUTE SUSPENSION FORMING A HIGHLY COMPRESSIBLE FOULING CAKE-LAYER
MURASE, T
OHN, T
KIMATA, K
JOURNAL OF MEMBRANE SCIENCE, 1995, 108 (1-2) : 121 - 128
[24] UNSTEADY-STATE PERMEATE FLUX OF CROSS-FLOW MICROFILTRATION
CHANG, DJ
HWANG, SJ
SEPARATION SCIENCE AND TECHNOLOGY, 1994, 29 (12) : 1593 - 1608
[25] Flux enhancements in cross-flow microfiltration of cheese whey solutions
Liao, WC
Martinez-Hermosilla, A
Hulbert, GJ
TRANSACTIONS OF THE ASAE, 1999, 42 (03): : 743 - 748
[26] CFD modeling of permeate flux in cross-flow microfiltration membrane
Rahimi, M
Madaeni, SS
Abbasi, K
JOURNAL OF MEMBRANE SCIENCE, 2005, 255 (1-2) : 23 - 31
[27] Permeate flux decline in cross-flow microfiltration at constant pressure
Buetehorn, S.
Carstensen, F.
Wintgens, T.
Melin, T.
Volmering, D.
Vossenkaul, K.
DESALINATION, 2010, 250 (03) : 985 - 990
[28] Flux enhancements in cross-flow microfiltration of cheese whey solutions
Liao, W.C.
Martinez-Hermosilla, A.
Hulbert, G.J.
Transactions of the American Society of Agricultural Engineers, 1999, 42 (03): : 743 - 748
[29] STEADY-STATE PERMEATE FLUX OF CROSS-FLOW MICROFILTRATION
CHANG, DJ
HSU, FC
HWANG, SJ
JOURNAL OF MEMBRANE SCIENCE, 1995, 98 (1-2) : 97 - 106
[30] MACROMOLECULE REJECTION WITH COMPRESSIBLE AND INCOMPRESSIBLE CAKE LAYER FORMED IN CROSS-FLOW MICROFILTRATION
KAWAKATSU, T
NAKAO, S
KIMURA, S
JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 1993, 26 (06) : 656 - 661

← 1 2 3 4 5 →