The use of fluid dynamic gauging in investigating the thickness and cohesive strength of cake fouling layers formed during cross-flow microfiltration

Tuve Mattsson, William J. T. Lewis, Y. M. John Chew, Michael R. Bird

Research output: Contribution to journalArticle

10 Citations (Scopus)
67 Downloads (Pure)

Abstract

A common challenge during membrane filtration is cake fouling, whereby the build-up of material on the membrane surface reduces the permeate flux. Such fouling layers can also alter the selectivity of the separation. In this study, fluid dynamic gauging (FDG) is used in situ to investigate the cake fouling formed during cross-flow filtration of a model material: softwood Kraft lignin. FDG was used to estimate (i) the thickness of the cake layers (in the μm scale) and (ii) the local cohesive strength at different depths in the cake layer. Fouling layers formed at different transmembrane pressure (TMP) values were investigated. The estimated thickness of the cake layers increased with increasing TMP. However, it was difficult to capture the full cake thickness for the more loosely formed cakes layers. An increase in the cohesive strength of the cake was found to occur with increasing TMP values.

Original languageEnglish
Pages (from-to)25-30
Number of pages6
JournalSeparation and Purification Technology
Volume198
Early online date31 Jan 2017
DOIs
Publication statusPublished - 8 Jun 2018
EventFluid Dynamic Gauging Research Away Day, 11-13 Dec 2016 - Technical University of Braunschweig, Braunschweig, Germany
Duration: 11 Dec 201613 Dec 2016

Keywords

  • Cake thickness
  • Cross-flow filtration
  • Fouling
  • In-situ measurement
  • Microfiltration

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