Key Laboratory of Industrial Ecology and Environmental Engineering, MOE, School of Environmental Science and Technology, Dalian University of Technology, Dalian 116024, PR China.
Bioresour Technol. 2011 Dec;102(24):11121-31. doi: 10.1016/j.biortech.2011.08.006. Epub 2011 Sep 8.
In order to obtain a better understanding of the cake layer formation mechanism in the flocculants added MBRs, a model was developed on the basis of particle packing model considering cake collapse effect and a frictional force balance equation to predict the porosity and permeability of the cake layers. The important characteristic parameters of the flocs (e.g., floc size, fractal dimensions) and operating parameters of MBRs (e.g., transmembrane pressure, cross-flow velocity) are considered in this model. With this new model, the calculated results of porosities and specific cake resistances under different MBR operational conditions agree fairly well with the experimental data.
为了更好地理解添加絮凝剂的膜生物反应器（MBR）中饼层形成的机理，在考虑饼层压密效果的颗粒堆积模型的基础上，建立了一个模型，并基于摩擦力平衡方程来预测饼层的孔隙率和渗透率。该模型考虑了絮体的重要特征参数（例如，絮体尺寸、分形维数）和 MBR 的操作参数（例如，跨膜压力、错流速度）。利用这个新模型，在不同 MBR 操作条件下计算得到的孔隙率和比阻与实验数据吻合较好。
