パン酵母の濾過圧さく特性 : (第一報)圧縮透過ならびに定圧濾過実験結果

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It is important to obtain filtration characteristics of fermentation products in order to use them for the rational design and operation of filters and the rationalization of separation processes. In this study, using water suspensions of baker's yeast, constant pressure filtrations and compression permeability tests were carried out under several conditions, and the characteristics of the filter cakes were determined.It was found that the internal water content of yeast cells was 0.62 g/g and the true density was 1.133 g/cm^3. From the results of compression permeability tests, experimental equations involving the equilibrium porosity, ε, and the permeation resistance, α_x, were obtained as a function of compressive pressure, p_s, as follows : ε=0.386-4.33×10^<-3>p_s^<0.498> and α_x=2.5×10^<10>+4.21×10^6p_s^<1.45>. It seems remarkable that the values of ε were relatively small, at higher values of p_s the values of α_x increased markedly in comparison with other ordinary slurries. The average specific filtration resistance (α) was expressed as a function of filtration pressure (p) and slurry concentration (s) in the following experimental equation : α=1.23×10^9(1-0.606s)p^<0.544>. The filtration resistance and the compressibility of the filter cake, with baker's yeast, were average.From this work, it appears that the various analytical methods based on theories of industial filtration can be applied to the analysis of the filtration of fermentation products.
社団法人日本生物工学会の論文
1971-10-25

パン酵母の濾過圧さく特性 : (第一報)圧縮透過ならびに定圧濾過実験結果

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