Cake formation and spatial partitioning in batch microfiltration of yeast.
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概要
- 論文の詳細を見る
A suspension of yeast, which is one of the most common microorganisms, was microfiltered in an unstirred batch cell. It was found that the properties of cake are constant in spite of the differences in experimental conditions covered in this work. On the other hand, partitioning at the pore entrance by yeast was observed more frequently at higher applied pressure and for small-pore size membrane in scanning electron microscope investigations. The conventional constant-pressure filtration theory could not represent these experimental results. To describe the data consistently, a new model taking into account the partitioning in terms of effective membrane area was developed.
- The Society of Chemical Engineers, Japanの論文
著者
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Yokota Toshiyuki
Department Of Chemistry And Chemical Engineering Faculty Of Engineering Yamagata University
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TAKAHASHI Koji
Departent of Materials Science and Engineering,Faculty of Engineering,Yamagata University
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Ishii Kazuhide
Department of Chemical Engineering, Yamagata University
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Ohtomo Noboru
Department of Chemical Engineering, Yamagata University
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