4.4 Article

Effect of solids retention time on membrane fouling intensity in two-stage submerged anaerobic membrane bioreactors treating palm oil mill effluent

期刊

ENVIRONMENTAL TECHNOLOGY
卷 35, 期 20, 页码 2634-2642

出版社

TAYLOR & FRANCIS LTD
DOI: 10.1080/09593330.2014.914575

关键词

submerged anaerobic membrane bioreactors; membrane fouling origins; solids retention time; palm oil mill effluent; trans-membrane pressure

资金

  1. Joint Graduate School of Energy and Environment (JGSEE), King Mongkut's University of Technology Thonburi
  2. Center of Excellence on Energy Technology and Environment
  3. Ministry of Education Thailand
  4. Thailand Research Fund through the Royal Golden Jubilee Ph.D. program [PHD/0007/2552]

向作者/读者索取更多资源

Submerged anaerobic membrane bioreactors (SAnMBRs) treating palm oil mill effluent were analysed in terms of membrane fouling dynamics when working at three different sludge retention times (SRTs of 15, 30 and 60d). The average permeate flux was fixed at 2.4L center dot m(-2)center dot h(-1). During operation, the membrane was regenerated by using two steps: membrane wiping during each experiment as soon as trans-membrane pressure reached 125-130mbars, and complete membrane cleaning including backwash and chemical cleaning at the end of each experiment when analysing the membrane surface and foulant material. Whatever the SRT, the cake formation was the dominant effect on membrane fouling dynamics. The concentration of suspended solids in the SAnMBRs, depending on the SRT, was then a determining criterion. Scanning electron microscopy, energy dispersive X-ray spectroscopy, atomic force microscopy, Fourier transform infrared spectroscopy indicated that fouled membrane surfaces were covered with a cake layer containing organic and inorganic elements whose concentrations were higher when working at a higher SRT; the higher concentrations of such elements gave to the cake layer a denser and more compact structure. In these experiments, the soluble fractions played a secondary role because of the dominant effect of cake layer structuring.

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