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    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/987654321/71888

    題名: Effect of Gas-Liquid Flow Pattern on Air-Sparged Cross-Flow Microfiltration of Yeast Suspension
    作者: Hwang, Kuo-Jen;Hsu, Chin-En
    貢獻者: 淡江大學化學工程與材料工程學系
    關鍵詞: Cross-flow microfiltration;Air-sparging;Cake properties;Gas–liquid flow pattern;Bio-separation
    日期: 2009-08
    上傳時間: 2011-10-24 01:52:19 (UTC+8)
    出版者: Amsterdam: Elsevier BV
    摘要: Effect of gas–liquid flow pattern on the performance of air-sparged cross-flow microfiltration of yeast suspension is studied. The pseudo-steady filtration flux and the cake properties under various operating conditions are measured and discussed. The shear stress acting on the membrane surface and the critical condition for particle deposition are analyzed theoretically based on hydrodynamic models. The cake mass is markedly reduced by increasing the wall shear stress. However, the average specific cake filtration resistance increases with increasing the wall shear stress due to more compact cake structure. The increase in the average specific filtration resistance of cake due to air-sparging is more significant in bubbly flows. Consequently, the filtration flux will be increased by air-sparging due to the cake reduction in slug flow microfiltration. However, a contrary result is obtained for bubbly flows due to the drastic increase in the average specific filtration resistance of cake. Therefore, a microfiltration operating under slug flow is more effective to enhance the filtration flux by air-sparging. In addition, the proposed model provides a method to quantitatively relate the filtration flux to operating parameters. The relationships are also strongly dependent on the gas–liquid flow pattern.
    關聯: Chemical Engineering Journal 151(1-3), pp.160-167
    DOI: 10.1016/j.cej.2009.02.009
    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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