淡江大學機構典藏:Item 987654321/106117
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 62805/95882 (66%)
造访人次 : 3991262      在线人数 : 577
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library & TKU Library IR team.
搜寻范围 查询小技巧：
  • 您可在西文检索词汇前后加上"双引号"，以获取较精准的检索结果
  • 若欲以作者姓名搜寻，建议至进阶搜寻限定作者字段，可获得较完整数据
    •  进阶搜寻


    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/106117


    题名: Effects of mixing ratio of binary fine particles on the packing density and filtration characteristics
    作者: Kuo-Jen Hwang;Iou-Liang Lin
    关键词: particle size distribution;microfiltration;cake properties;fluid viscosity;packing porosity;filtration
    日期: 2015-09-12
    上传时间: 2016-04-22 13:20:38 (UTC+8)
    出版者: Hosokawa Powder Technology Foundation
    摘要: Binary fine particles were dispersed in glycerol aqueous solutions with different mixing ratios to study the effects of particle size distribution and fluid viscosity on the cake properties in dead-end filtration, such as average porosity, average specific filtration resistance and compressibility of cake. The average specific cake filtration resistance increases with increasing the fraction of small particles. However, the lowest cake porosity occurs under the volume fraction of large particles of 0.75. Comparing different methods for porosity estimations, model estimation is more accurate for those particles near pure composition, while simulation method is more suitable for moderate composition of particle mixtures. Furthermore, the cake porosity increases but the average specific cake filtration resistance decreases with increasing fluid viscosity. An 18 % porosity increase and a 30 % filtration resistance decrease are obtained when fluid viscosity increases from 1 to 10 × 10–3 Pa·s. The cake properties, such as the particle packing structure in the cake and the resulting filtration resistance, are affected not only by the particle size distribution but also by the fluid viscosity. The particle size distribution plays a much more important role on the cake compressibility than the fluid viscosity does.
    關聯: KONA Powder and Particle Journal 33, pp.296–303
    DOI: 10.14356/kona.2016013
    显示于类别:[化學工程與材料工程學系暨研究所] 期刊論文

    文件中的档案:

    档案 描述 大小格式浏览次数
    33_2016013.pdf2022KbAdobe PDF1检视/开启
    index.html0KbHTML160检视/开启

    在機構典藏中所有的数据项都受到原著作权保护.

    TAIR相关文章

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library & TKU Library IR teams. Copyright ©   - 回馈