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首页> 外文期刊>Journal of food engineering >A combined complete pore blocking and cake filtration model during ultrafiltration of polysaccharide in a batch cell
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A combined complete pore blocking and cake filtration model during ultrafiltration of polysaccharide in a batch cell

机译：批处理细胞中多糖超滤过程中的完整孔阻塞和滤饼过滤组合模型

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摘要

Ultrafiltration experiments of polysaccharide macromolecule have been performed in a batch, stirred as well as unstirred membrane cell using a fully retentive membrane over a wide range of operating conditions. A model based on Hermia's approach for constant pressure dead-end filtration laws is proposed to analyze the flux decline behavior during ultrafiltration in a batch cell. Two model parameters, namely complete pore blocking coefficient and cake filtration coefficient are obtained by minimizing the error involved between calculated and experimental flux data. These parameters along with known operating conditions, membrane permeability and physical properties of feed enable one to predict the transient permeate flux decline. The effect of various operating conditions, such as feed solute concentration, stir-rer speed and transmembrane pressure on the flux decline is studied. Experimental results show that operating conditions have significant effect on the onset of cake formation as well as on the flux decline behavior. Model predicted results are successfully compared with the experimental data.
机译：多糖大分子的超滤实验已在宽范围的操作条件下使用全保持膜分批，搅拌以及未搅拌的膜细胞进行。提出了一种基于Hermia方法的恒压死端过滤定律模型，用于分析间歇式细胞超滤过程中的通量下降行为。通过最小化计算流量和实验流量数据之间的误差，可以获得两个模型参数，即完全的孔阻塞系数和滤饼过滤系数。这些参数以及已知的操作条件，膜的渗透性和进料的物理特性使人们能够预测瞬时渗透通量的下降。研究了进料溶质浓度，搅拌速度和跨膜压力等各种工况对通量下降的影响。实验结果表明，操作条件对滤饼形成的开始以及通量下降行为具有重要影响。模型预测结果已成功与实验数据进行了比较。

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