• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Separation and Purification Technology >Enhanced expression of filter cakes using a local thermal supply
【24h】

Enhanced expression of filter cakes using a local thermal supply

机译：使用局部热源增强滤饼的表达

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

A thermal-dewatering system was studied to investigate alternative processes to enhance conventional dewatering device efficiency. The main idea in this work was to heat the filter medium at a temperature higher than the liquid boiling point. In this particular case a fast decrease of the filter cake thickness was observed during the expression stage. This phenomenon that we have called "cake collapse", occurs in a quite short time as compared to the expression time and depends on many different parameters such as applied pressure, temperature, cake compressibility, .... Mechanisms involved are complex and combine thermal and mechanical effects. Experimental results show that "cake collapse" is closely linked to boiling at the filter medium level. In order to provide basic interpretation of this phenomenon, influence of capillary forces was also experimentally investigated and the role of capillary forces on "cake collapse" was highlighted. It appeared that formation of menisci in the pores of the cake modified pressure liquid distribution and contributed to cake destabilization.
机译：对热脱水系统进行了研究，以研究提高常规脱水装置效率的替代方法。这项工作的主要思想是在高于液体沸点的温度下加热过滤介质。在这种特殊情况下，在压榨阶段观察到滤饼厚度的快速减小。与表达时间相比，这种现象我们称之为“蛋糕塌陷”，它发生的时间很短，并且取决于许多不同的参数，例如施加的压力，温度，蛋糕的可压缩性……。涉及的机制很复杂，并且结合了热量和机械效果。实验结果表明，“滤饼塌陷”与过滤介质中的沸腾密切相关。为了提供对该现象的基本解释，还对毛细作用力的影响进行了实验研究，并着重指出了毛细作用力对“滤饼塌陷”的作用。似乎在蛋糕的孔中形成的半月板改变了压力液体的分布并导致蛋糕的不稳定。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号