Comparison of filtration mechanisms of food and industrial grade TiO 2 nanoparticles

• Published in: Analytical and bioanalytical chemistry Vol. 410; no. 24; p. 6133
• Main Authors: Chen, Chen, Marcus, Ian M, Waller, Travis, Walker, Sharon L
• Format: Journal Article
• Language: English
• Published: Germany 01-09-2018
• Subjects: 2-D micromodel; Filtration mechanisms; Hydrodynamic forces; Stagnation point; Removal efficiency; Titanium dioxide
• ISSN: 1618-2650

The removal of food and industrial grade titanium dioxide (TiO
) particles through drinking water filtration was assessed via direct visualization of an in situ 2-D micromodel. The goal of this research was to determine whether variances in surface composition, aggregate size, and ionic strength result in different transport and deposition processes in porous media. Food and industrial grade TiO
particles were characterized by measuring their hydrodynamic diameter, zeta potential, and zero point of charge before introduction into the 2-D micromodel. The removal efficiency as a function of position on the collector surface was calculated from direct visualization measurements. Notably, food grade TiO
had a lower removal efficiency when compared with industrial grade. The difference in removal efficiency between the two particle types could be attributed to the higher stability (as indicated by the larger zeta potential values) of the food grade particles, which lead to a reduced aggregate size when compared to the industrial grade particles. This removal efficiency trend was most pronounced in the rear stagnation point, due to the high contribution of hydrodynamic forces at that point. It could be inferred from the results presented herein that particle removal strategies should be based on particle aggregate size and surface charge. Graphical abstract ᅟ.