An Improved Model for Cross-Flow Microfiltration Properties of Lactic Acid Fermentation Broth

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Yoshiyuki Yamashita¹  Takao Kokugan¹  Fitriani¹ 

[1] Department of Chemical Engineering, Faculty of Engineering, Tokyo University of Agriculture and Technology

关键词: Cross-Flow Microfiltration;    Membrane Fouling Resistance;    Specific Cake Resistance;    Fermentation Broth;   

DOI  :  10.1252/jcej.10we177

来源: Maruzen Company Ltd

【 摘 要 】

References(9)Cited-By(5)An unsteady-state model for cross-flow microfiltration of lactic acid fermentation broth is presented in this manuscript. Compared with earlier models, the improved model can calculate specific cake resistance and membrane fouling resistance simultaneously. Filtration properties are obtained by solving the model with numerical integration and optimization. The model has been used for the analysis of experimental data and the results show good agreement with the experimental permeate flux. The model predicts smaller specific cake resistance by taking into account the membrane fouling resistance.

【 授权许可】

Unknown