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Mechanism of Gel Layer Removal for Intermittent Aeration in the MBR Process  

Noh Soo-Hong (Dept. of Environmental Engineering, Yonsei University)
Choi Young-Keun (Dept. of Environmental Engineering, Yonsei University)
Kwon Oh-Sung (Dept. of Environmental Engineering, Yonsei University)
Park Hee-Sung (Dept. of Environmental Engineering, Yonsei University)
Publication Information
Membrane Journal / v.16, no.3, 2006 , pp. 188-195 More about this Journal
Abstract
The purpose of this study was to investigate the effect of an intermittent aeration mode to reduce the membrane fouling in a submerged membrane process using the specifically devised module (YEF 750D-2). The fluid velocity on the module increased with increasing the supplied air volume, and decreased with the increment of MLSS in the biological reactor. The reduction rate of the fluid velocity was found to be $3\times10^{-4}m{\cdot}min/sec{\cdot}L$ per 1,000 mg MLSS/L increased. In the operation of the intermittent aeration, the intermitted stop of the aeration provoked the formation of a cake layer on the gel layer which was previously formed during the aeration, resulting in the highly increased TMP level. However, the TMP level could be significantly lowered by the subsequent backwashing and aeration that effectively removed the cake along with the gel layer on the membrane surface. In this study, the optimum condition for the intermittent aeration was determined to be aeration for 20 sec and pause for 20 sec.
Keywords
submerged module; fluid velocity; intermittent aeration; gel layer; cake layer;
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