Cake Formation and Spatial Partitioning in Batch Microfiltration of Yeast

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Noboru Ohtomo¹  Kazuhide Ishii¹  Koji Takahashi¹  Toshiyuki Yokota¹ 

[1]Department of Chemical Engineering, Yamagata University

关键词: Microfiltration;    Yeast;    Cake Formation;    Partitioning;    Scanning Electron Microscope;   

DOI  :  10.1252/jcej.24.372

来源: Maruzen Company Ltd

【 摘 要 】

References(8)Cited-By(4)A suspension of yeast, which is one of the most common microorganisms, was microfiltered in an unstirred batch cell. It was found that the properties of cake are constant in spite of the differences in experimental conditions covered in this work. On the other hand, partitioning at the pore entrance by yeast was observed more frequently at higher applied pressure and for small-pore size membrane in scanning electron microscope investigations. The conventional constant-pressure filtration theory could not represent these experimental results. To describe the data consistently, a new model taking into account the partitioning in terms of effective membrane area was developed.

【 授权许可】

Unknown