Effect of Solution Environment on Unstirred Dead-End Ultrafiltration Characteristics of Proteinaceous Solutions

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Hisanao Aoki¹  Eiji Iritani¹  Toshiro Murase¹  Shuji Nakatsuka¹ 

[1] Department of Chemical Engineering, Nagoya University

关键词: Membrane Separation;    Ultrafiltration;    Cake Filtration;    Dead-End Filtration;    Solid–Liquid Separation;    Gel Cake;    Average Porosity;    Average Specific Resistance;    Proteinaceous Solution;    Filtration Area;   

DOI  :  10.1252/jcej.24.177

来源: Maruzen Company Ltd

【 摘 要 】

References(21)Cited-By(45)The effects of pH and the addition of such salts as NaCl on the structure of the gel-cake in dead-end ultrafiltration of BSA solutions are examined by using a batchwise filter which has an abrupt reduction in its filtration area. Both the average porosity εav and the average specific filtration resistance αav of the gel-cake may be determined accurately on the basis of measurements of the variation of filtrate volume with time. The most compact gel-cake, which provides a large flow resistance, forms on the membrane around the isoelectric pH. By the addition of NaCl at pH extremes the gel-cake structure becomes compact, thereby decreasing the filtration rate. Such internal structures as the solute concentration and the compressive pressure acting on the solutes within the gel-cake, which may serve as a basis for evaluating the sweeping performance of the gel-cake in crossflow ultrafiltration, are evaluated on the basis of the overall filtration characteristics obtained under various filtration pressure conditions.

【 授权许可】

Unknown