Preparation and characterization of PSf antifouling ultrafiltration membranes containing capsaicin derivative via RTIPS-NIPS Method |
Authors: SHAN Chaoyue, ZHANG Lili, TANG Yuanyuan, WANG Yanjian, XU Li, YU Liangmin |
Units: 1 Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao 266100, China; 2 Institute for Advanced Ocean Study, Ocean University of China, Qingdao 266100, China |
KeyWords: RTIPS; NIPS; capsaicin derivative; ultrafiltration membrane; antifouling |
ClassificationCode:TQ326.55 |
year,volume(issue):pagination: 2020,40(3):37-46 |
Abstract: |
The high flux antifouling PSf ultrafiltration membranes was prepared via the combination of Reversed thermally induced phase separation and Non-solvent induced phase separation process and N- [2-hydroxy-3-methyl-6 (methanyl) benzyl] acrylamide (HMMBA) was incorporated into the membranes by “in-situ polymerization-blending” method. The effect of HMMBA content on the membrane structure, hydrophilicity, separation performance and antifouling properties was systematically investigated in the work. The results showed that, compared with the pure PSf membrane, when the HMMBA reached 2 wt%, the contact Angle of the ultrafiltration membrane decreased from 85° to 62°; mechanical strength increased from 29.46 N to 31.71 N; the stable flux of the modified ultrafiltration membrane was 418.5 L/(m2h), 110% higher than that of the unmodified PSf membrane [201.3 L/(m2h)]. In addition, the inhibition rate was above 97%, and the flux recovery rate increased from 67.59% to 86.34%. Therefore, the application of HMMBA in ultrafiltration membrane with RTIPS-NIPS can not only improve the hydrophilicity, mechanical properties and separation properties of the membrane, but also effectively achieve a good effect in inhibiting the generation of membrane pollution. |
Funds: |
国家自然科学基金-山东联合基金(批准号:U1706225)和山东省重点研发计划(批准号:2018JMRH0504) |
AuthorIntro: |
作者简介:单超越,1994年,女,山东威海,硕士,主要从事含辣素衍生结构超滤膜改性研究。E-mail:1097517393@qq.com |
Reference: |
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