Presence of iron oxide particles can reduce the cake fouling in UF systems

Abstract

Ultrafiltration (UF) has been widely used in drinking water treatment. However, the deposition of iron oxide particles on the membrane surface facilitates the formation of cake layers, which limits the application of UF in iron-bearing water treatment. To understand the impact of iron oxides on the membrane fouling of UF, the effects of iron oxide particles on the bio-regulated cake layer and conventional cake layer formed at the flux of 5 and 20 L·m−2·h−1 were investigated, and compared with SiO2 particles. Unlike the SiO2 paticles which tends to increase the cake fouling resistance, iron oxide paticles could significantly reduce the cake fouling resistance. The iron oxide-UF could reduce specific resistance by 65 %～75 % in bio-regulated cake layer and 40%～50% in conventional cake layer. OCT observations revealed that in the presence of iron oxide, the thickness of the conventional cake layer increased significantly, while the thickness of the bio-regulated cake layer remains unchanged. Therefore, the increased resistance was primarily attributed to the formation of a porous cake layer, which could be evidenced by SEM images. Besides, in the presence of iron oxide, the content of polysaccharides and proteins in the cake layer decreased. Particularly, for the bio-regulated cake layer, the content of polysaccharides and proteins decreased by 80.0% and 59.9%, respectively. This may be attributed to the capability of iron oxide to mitigate microbial-induced fouling and selectively adsorb macromolecular organic matters. Consequently, iron oxide exhibits distinct properties compared to traditional particles in mitigating cake fouling. Retaining some iron oxide before UF could facilitate the mitigation of membrane fouling in iron-bearing water treatment