Cake properties of nanocolloid evaluated by variable pressure filtration associated with reduction in cake surface 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 987654321/107919

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題名:	Cake properties of nanocolloid evaluated by variable pressure filtration associated with reduction in cake surface area
作者:	Hwang, Kuo-Jen;Cheng, Tung-Wen
關鍵詞:	ultrafiltration;variable pressure filtration;cake surface area;specific cake resistance;porosity
日期:	2014-08-27
上傳時間:	2016-10-18 02:10:37 (UTC+8)
摘要:	A potential method has been developed for evaluating simultaneously both the average specific resistance and average porosity of the filter cake formed in unstirred dead-end ultrafiltration of nanocolloids such as bovine serum albumin solution and silica sol. The method consists of variable pressure filtration followed by constant pressure filtration. The relation between the average specific cake resistance and the pressure drop across the cake was determined from the evolution of the filtration rate with time in the course of the variable pressure filtration period, based on the compressible cake filtration model. The average porosity was evaluated from the significant flux decline caused by a sudden reduction in the cake surface area in the middle of the constant pressure filtration period. The pressure dependences of both the average specific cake resistance and average cake porosity were obtained from only two runs which differed from each other in the pressure profiles.
關聯:	AIChE Journal 60(11),　p.3869-3877
DOI:	10.1002/aic.14601
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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