Mathematical models of membrane fouling in cross-flow micro-filtration

The greatest difficulty arising during cross-flow micro-filtration is the formation of a cake layer on the membrane surface (also called fouling), thereby affecting system performance. Fouling has been related to permeate flux decay resulting from changes in operating variables. Many articles have been published in an attempt to explain this phenomenon but it has not yet been fully understood because it depends on specific solution/membrane interactions and differing parameters. This work was aimed at presenting an analytical review of recently published mathematical models to explain fouling. Although the reviewed models can be adjusted to any type of application, a simple “concentration polarisation” model is advisable in the particular case of tropical fruit juices for describing the insoluble solids being deposited on membrane surface.