醸造醪の濾過, 圧搾に関する研究 : (第8報)醤油もろみの固液分離における濾過式, 圧搾式の適用性について

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The soy-bean mashes that have been fermenting for long periods show high compressibility and most difficult dehyration characteristics.Therefore some improvements for the dehydration process in this industry has long been desired. The dehydration mechanism for soy-bean mashes can be divided into two stages, i.e. the cake filtration and the compression stages (as we reported in previous papers).In this paper, we considered the application to cake filtration and compression equation. It became clear that cake filtration equation was usable until a point is reached of almost constan rate of dehydration mass (40-50%) regradless of feed mass of slurry per unit area z; compressible power for p was 0.95,about the same raw soy-bean mashes regardless of solid fraction of mashes s.(Eq. 15. 17)In a previous paper, we reported about a compression equation valid into limit value of compression. In thes compression stage, compressible power was about 0.94.(Table 4)Considering this fact, it becomes clear that soy-bean mashes are highly compressioble. As mentioned above, pressure as driving force is not very impoetant; rather what should be considered is the condition for process from the relations of z, v, and θ in the experimental equation.
社団法人日本生物工学会の論文
1964-09-15