醸造醪の濾過, 圧搾に関する研究 : (第5報)圧縮粒状層内における空隙率分布および流速分布について

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For studying the mechanism of dehydration of coagulated muddy slurry, the physical properties of the solid-liquid phase are very complex, and the knowledge of the geometrical structure of the solid layer is uncertain. Thus it is difficult to obtain the theoretical solution from Navier-Stokes' equation.For this reason, we reported in a previous paper the establishment of new theory adapted from Ruth's equation, and it became clear that this equation is acurate within a 3-4% error range.(1) In our present study, we sliced the compressible cake on a horizonal plane at variable compression stage, and we calculated the local porosity value E_x. (2) From this local porosity value E_x, we calculated the liquid dehydration velosity of local layer in compressible cake. In this calculation we used the following equation obtained from the material balance between q_x and E_x.[numerical formula](3) During the initial stage of compression mechanism, we obtained the following relation.[numerical formula]This fact indicates that ε_x distribution increases in proportion to the distance from cake bottom, x. Thereafter│∂q_x/∂x│ becames nearly constant throughout the entire cake layer and decreases proportionally to compression time θ. After the middle stage, we found that │∂q_x/∂x│x (at cake upper part)became higher than │∂q_x/∂x│x (at cake bottom part), therefore we presumed that ε_x distribution would become nearly constant throughout the entire cake layer after long compression periods.
社団法人日本生物工学会の論文
1964-04-15

醸造醪の濾過, 圧搾に関する研究 : (第5報)圧縮粒状層内における空隙率分布および流速分布について

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