期刊
ENVIRONMENTAL SCIENCE & TECHNOLOGY
卷 55, 期 8, 页码 5442-5452出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.est.1c00435
关键词
drinking water treatment; ultrafiltration; cake-layer structure; three-dimensional analysis; membrane fouling behavior
资金
- Funds for International Cooperation and Exchange of the National Natural Science Foundation of China [51820105011]
- National Natural Science Foundation of China [52070183]
- Program of the Youth Innovation Promotion Association of the Chinese Academy of Sciences
The research indicates that membrane fouling is influenced by interactions between proteins, humic substances, and polysaccharides in natural organic matter mixtures. Different combinations of substances lead to varying cake layer structures, impacting membrane flux and fouling resistances.
Cake layer formation is the dominant ultrafiltration membrane fouling mechanism after long-term operation. However, precisely analyzing the cake-layer structure still remains a challenge due to its thinness (micro/nano scale). Herein, based on the excellent depth-resolution and foulant-discrimination of time-of-flight secondary ion mass spectrometry, a three-dimensional analysis of the cake-layer structure caused by natural organic matter was achieved at lower nanoscale for the first time. When humic substances or polysaccharides coexisted with proteins separately, a homogeneous cake layer was formed due to their interactions. Consequently, membrane fouling resistances induced by proteins were reduced by humic substances or polysaccharides, leading to a high flux. However, when humic substances and polysaccharides coexisted, a sandwich-like cake layer was formed owing to the asynchronous deposition based on molecular dynamics simulations. As a result, membrane fouling resistances were superimposed, and the flux was low. Furthermore, it is interesting that cake-layer structures were relatively stable under common UF operating conditions (i.e., concentration and stirring). These findings better elucidate membrane fouling mechanisms of different natural-organic-matter mixtures. Moreover, it is demonstrated that membrane fouling seems lower with a more homogeneous cake layer, and humic substances or polysaccharides play a critical role. Therefore, regulating the cake-layer structure by feed pretreatment scientifically based on proven mechanisms should be an efficient membrane-fouling-control strategy.
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