English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 58323/91876 (63%)
造访人次 : 14054097      在线人数 : 37
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: http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/44177

    题名: Dynamic analysis of cake properties in microfiltration of soft colloids
    作者: 黃國楨;Hwang, Kuo-jen;Hsueh, Chan-li
    贡献者: 淡江大學化學工程與材料工程學系
    关键词: Microfiltration;Cake properties;Cake compression;Soft colloids;Deformable particles
    日期: 2003-04-01
    上传时间: 2010-03-09 10:00:46 (UTC+8)
    出版者: Elsevier
    摘要: The properties of cakes formed using soft colloids in “dead-end” microfiltration were studied. The empirical power functions were used to relate the local cake properties. However, the cake compressibility factors are functions of time due to the retardation effect of cake compression. A dynamic analysis method is proposed to estimate the cake properties during soft colloid microfiltration. The results show that the entire filtration course can be divided into three stages. At the beginning of filtration, the deposition and rearrangement of the colloidal particles on the membrane surface cause the overall filtration resistance to increase. The average porosity and average specific filtration resistance of the cake vary slightly during this period of filtration. In the second stage, a rapid increase in filtration resistance and a decrease in cake porosity due to cake compression and colloid deformation can be found. A compact skin layer begins to be formed next to the filter membrane in this stage. The skin thickness is about 10–20% of the entire cake but this layer exhibits about 90% of the overall filtration resistance. The average cake porosity increases gradually in the third stage due to the loose packing in the newly formed cake. This trend can be reflected in the dt/dv versus v filtration curves and is demonstrated by the experimental data. The structure of the cake formed in each stage was observed using scanning electronic microscopy (SEM).
    關聯: Journal of membrane science 214(2), pp.259-273
    DOI: 10.1016/S0376-7388(02)00556-2
    显示于类别:[化學工程與材料工程學系暨研究所] 期刊論文


    档案 描述 大小格式浏览次数
    1-s2.0-S0376738802005562-main.pdf448KbAdobe PDF0检视/开启



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