醸造醪の濾過, 圧搾に関する研究 : (第7報)圧搾過程における平均比抵抗の概念およびその応用

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The mechanism of dehydration from compressible cake as in the case of fermentation mashes for instance, cannot be analysed by using Ruth's equation during the whole process.This is because Ruth's equation in which porosity ε and the other physical factors are nealy constant, is suitable only for non-compressible cake.On the other hand it is clear that porosity ε and physical factors change with compression time θ in the compressible cake layer. Starting from this idea, we deduced average specific compression resistance α_c, as shown by Eq.10 from Kozeny-Carman's equation. It became clear that fundamental equation for compression of mashes in our previous report was guided by this definition, too. Analyzing this fundamental equation against experimental data, an experimental equation for α_c was obtained(Eq.25). Furthermore, experimental equations by which the volume of dehydrated from mashes could be estimated were formulated as shown by Eq. 36,45 within an error range of ± 10%.
社団法人日本生物工学会の論文
1964-08-15