厌氧渗透膜生物反应器的膜污染行为研究
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Study on Fouling Behaviors of Forward Osmosis Membranes in Anaerobic Osmotic Membrane Bioreactors
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    摘要:

    本文主要考察耦合微滤膜(MF)的厌氧渗透膜生物反应器(AnMF-OMBR)处理模拟生活污水时正渗透(FO)膜的运行性能以及膜污染情况。结果表明,MF膜的加入能够有效的控制AnMF-OMBR中的盐度积累,使电导率维持在3 mS/cm左右。聚酰胺材质的FO(TFC-FO)膜对有机物和总磷有优异的截留性能,但对NH4+-N的截留效果不好。TFC-FO膜在AnMF-OMBR中运行30 d后,其通量从7.94 LMH下降到2 LMH,这主要是由膜污染造成的。TFC-FO膜的污染由有机污染,生物污染和无机污染组成,且以有机污染和生物污染为主。激光共聚焦显微镜(CLSM)的分析结果表明,有机污染和生物污染的主要组成成分是总细胞、蛋白质及β-D-吡喃多糖。此外,物理反冲洗无法恢复污染的TFC-FO膜的水通量,这说明膜污染主要由不可逆污染造成,进一步证明了膜污染的严重性。

    Abstract:

    Performance and fouling of forward osmosis(FO) membranes were investigated in an anaerobic osmotic membrane bioreactor assisted with microfiltration membrane(AnMF-OMBR) treating the synthetic domestic wastewater. The results indicated that the salinity in the reactor could effectively controlled at a level of about 3 mS/cm with the help of MF membrane. The thin-film composite polyamide FO(TFC-FO) membrane had an excellent rejection for organic matters and phosphorus,while had a limited rejection for ammonia nitrogen. The water flux of TFC-FO membrane declined from an initial value of 7.94 LMH to a final value of 2 LMH during 30 days operation of the AnMF-OMBR. Based on the stable salinity in the reactor,the flux decline was mainly due to the membrane fouling,which was composed of organic fouling,inorganic fouling and biofouling. Compared to the inorganic fouling,organic fouling and biofouling played a more important role in the fouling of TFC-FO membrane. The analyses of confocal laser scanning microscope(CLSM) indicated that total cells,proteins and β-D-glucopyranose polysaccharides were the dominant foulants. Moreover,the physical backwashing cannot recover the permeability of the fouled TFC-FO membrane,implying that the irreversible fouling was the main membrane fouling.

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胡涛战,王新华,王臣,李秀芬.厌氧渗透膜生物反应器的膜污染行为研究[J].食品与生物技术学报,2019,38(10):37-42.

HU Taozhan, WANG Xinhua, WANG Chen, LI Xiufen. Study on Fouling Behaviors of Forward Osmosis Membranes in Anaerobic Osmotic Membrane Bioreactors[J]. Journal of Food Science and Biotechnology,2019,38(10):37-42.

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  • 在线发布日期: 2020-04-02
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