Nanocolloid cake properties determined from step-up pressure filtration with single-stage reduction in filtration area

淡江大學機構典藏 > 工學院 > 化學工程與材料工程學系暨研究所 > 期刊論文 > Item 987654321/107917

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題名:	Nanocolloid cake properties determined from step-up pressure filtration with single-stage reduction in filtration area
作者:	Cheng, Tung-wen
關鍵詞:	step-up pressure filtration;ultrafiltration;cake property;nanocolloid;filtration area
日期:	2015-07-22
上傳時間:	2016-10-18 02:10:32 (UTC+8)
出版者:	John Wiley & Sons, Inc.
摘要:	A sophisticated method was developed for evaluating simultaneously and accurately both the average specific resistance and average porosity of the filter cake formed in unstirred dead-end ultrafiltration of nanocolloids such as protein solution and nanosilica sol. In the method, a step-up pressure filtration test was conducted by using a filter with a single-stage reduction in the effective filtration area. The influence of the pressure drop across the cake on not only the average specific cake resistance but also on the average cake porosity of highly compressible filter cake was evaluated using only flux decline data in one dead-end filtration test, taking advantage of the decrease in the cake thickness caused by the pressure increase. As a result, the cake properties were easily determined for a variety of nanocolloids. Constant pressure dead-end ultrafiltration data obtained under various pressures and concentrations were well evaluated based on the method proposed.
關聯:	AIChE Journal 61(12),　p.4426-4436
DOI:	10.1002/aic.14967
顯示於類別:	[化學工程與材料工程學系暨研究所] 期刊論文

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