FILTRATION BEHAVIORS OF ROD-SHAPED BACTERIAL BROTHS IN UNSTEADY-STATE PHASE OF CROSS-FLOW FILTRATION
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概要
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Filtration behaviors in the unsteady-state phase of crossflow filtration of broths of Bacillus subtilis, Escherichia coli, and Lactobacillus delbrueckii, which are rod-shaped, were studied from the viewpoint of the changes in the specific resistance and in the structure of the microbial cake formed on the membrane surface. The permeation flux followed the cake filtration law at the initial stage of the crossflow filtration of the broths of B. subtilis and E. coli, where the cells deposited randomly on the membrane. In the case of the crossflow filtration of a L. delbrueckii broth, the period of random deposition was shorter. The specific resistance for the cake formed at the initial stage agreed with that measured in dead-end filtration. Then, the specific resistance started to increase in comparison with that measured in dead-end filtration due to shear-induced arrangement of the cells. The extent of the increase in specific resistance became higher and the time taken to start the cell arrangement became shorter with increasing circulation flow rate. The increase in specific resistance due to the shear-induced arrangement was more appreciable in the crossflow filtration of the broth of L. delbrueckii than that of B. subtilis and E. coli. The average permeation flux was increased considerably by applying periodical backwashing with appropriate time intervals. The permeation flux was well predicted by the cake filtration law, since the cells deposited in a way similar to that for dead-end filtration during a sufficiently short period of crossflow filtration in a backwashing mode.
- 社団法人 化学工学会の論文
- 1996-12-01
著者
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Usui Kensuke
Department Of Bioscience & Biotechnology Faculty Of Engineering Okayama University
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Nakanishi Kazuhiro
Department Of Anesthesia Nippon Medical School
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Tanaka Takaaki
Department Of Geoscience Joetsu University Of Education
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KOUDA Kenji
Department of Bioscience & Biotechnology, Faculty of Engineering, Okayama University
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Kouda Kenji
Department Of Bioscience & Biotechnology Faculty Of Engineering Okayama University
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Tanaka Takaaki
Department Of Biotechnology Faculty Of Engineering Okayama University
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Nakanishi Kazuhiro
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Nakanishi Kazuhiro
Department Of Bioscience & Biotechnology Faculty Of Engineering Okayama University
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Tanaka Takaaki
Department Of Bioscience & Biotechnology Faculty Of Engineering Okayama University
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