淡江大學機構典藏:Item 987654321/60357
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    題名: Effect of gel particle softness on the performance of cross-flow microfiltration
    作者: Hwang, Kuo-Jen;Wang, Ya-Ting;Iritani, Eiji;Katagiri, Nobuyuki
    貢獻者: 淡江大學化學工程與材料工程學系
    關鍵詞: Microfiltration;Cake compression;Soft particles;Cake properties;Particle deformation
    日期: 2010-12
    上傳時間: 2011-10-13 22:30:20 (UTC+8)
    出版者: Amsterdam: Elsevier BV
    摘要: The gel particle softness effect on cross-flow microfiltration performance is studied. Three kinds of soft gel particles with a similar size distribution but different softness and compression behaviors were prepared and used in these experiments. The particle softness is the most important factor affecting the pseudo-steady filtration flux compared to the other operating variables in the conditions of this study. A filter cake formed by softer particles is compressed into a more compact structure, consequently, resulting in higher filtration resistance and lower filtration flux. The particle deposition probability is analyzed using a force balance model. An increase in particle softness leads to lower particle deposition probability as well as lighter cake mass due to the drastic flux decay. The cake compression during filtration is described using the Voigt in series model. The cake porosity suddenly decreases and the specific cake filtration resistance drastically increases in the early filtration period. The skin cake layer formation in that period plays the most important role in determining the cross-flow microfiltration performance. The cake mass and average specific filtration resistance calculation results using the proposed methods agree fairly with the available experimental data.
    關聯: Journal of Membrane Science 365(1-2), pp.130-137
    DOI: 10.1016/j.memsci.2010.08.043
    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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