A combined complete pore blocking and cake filtration model for steady-state electric field-assisted ultrafiltration

An analysis for the flux decline and identification of dominant fouling mechanism in electric field enhanced cross‐flow ultrafiltration (UF) is proposed. The model is developed based on the modification of Hérmia's approach for constant pressure dead‐end filtration laws. Electric field‐assisted...

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Bibliographic Details
Published inAIChE journal Vol. 58; no. 5; pp. 1435 - 1446
Main Authors Sarkar, Biswajit, De, Sirshendu
Format Journal Article
LanguageEnglish
Published Hoboken Wiley Subscription Services, Inc., A Wiley Company 01.05.2012
Wiley
American Institute of Chemical Engineers
Subjects
Applied sciences
cake formation
Cakes
Channels
Chemical engineering
complete pore blocking
Electric fields
electrophoresis
Exact sciences and technology
Filtration
Flow velocity
Flux
Fouling
Membrane separation (reverse osmosis, dialysis...)
Parameter estimation
pectin
Sucrose
Ultrafiltration
Dead-end filtration
Fouling
Crossflow filtration
cake formation
Crossflow
Modeling
Steady state
Operating conditions
Membrane separation
Electric field
Ultrafiltration
complete pore blocking
pectin
Electrophoresis
Flow velocity
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Summary:An analysis for the flux decline and identification of dominant fouling mechanism in electric field enhanced cross‐flow ultrafiltration (UF) is proposed. The model is developed based on the modification of Hérmia's approach for constant pressure dead‐end filtration laws. Electric field‐assisted cross‐flow UF experiments of synthetic juice (a mixture of pectin and sucrose) are performed in a rectangular flow channel. Using the flux decline data, the dominant fouling mechanism is identified by estimation of model parameters. The effect of various operating conditions such as electric field, feed solute concentration, cross‐flow velocity, and transmembrane pressure on the flux decline and the corresponding fouling mechanism are studied. Experimental results show that electric field has significant effect on the onset of cake formation as well as on the enhancement in permeate flux. Model‐predicted results are successfully compared with the experimental data. © 2011 American Institute of Chemical Engineers AIChE J, 2012
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ISSN:0001-1541
1547-5905
DOI:10.1002/aic.12667