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Nanocolloid cake properties determined from step‐up pressure filtration with single‐stage reduction in filtration area
Author(s) -
Iritani Eiji,
Katagiri Nobuyuki,
Nakajima Ryota,
Hwang KuoJen,
Cheng TungWen
Publication year - 2015
Publication title -
aiche journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.958
H-Index - 167
eISSN - 1547-5905
pISSN - 0001-1541
DOI - 10.1002/aic.14967
Subject(s) - filtration (mathematics) , pressure drop , filter cake , ultrafiltration (renal) , porosity , filter (signal processing) , materials science , cross flow filtration , chromatography , chemistry , composite material , membrane , mathematics , mechanics , engineering , statistics , physics , electrical engineering , biochemistry
A sophisticated method was developed for evaluating simultaneously and accurately both the average specific resistance and average porosity of the filter cake formed in unstirred dead‐end ultrafiltration of nanocolloids such as protein solution and nanosilica sol. In the method, a step‐up pressure filtration test was conducted by using a filter with a single‐stage reduction in the effective filtration area. The influence of the pressure drop across the cake on not only the average specific cake resistance but also on the average cake porosity of highly compressible filter cake was evaluated using only flux decline data in one dead‐end filtration test, taking advantage of the decrease in the cake thickness caused by the pressure increase. As a result, the cake properties were easily determined for a variety of nanocolloids. Constant pressure dead‐end ultrafiltration data obtained under various pressures and concentrations were well evaluated based on the method proposed. © 2015 American Institute of Chemical Engineers AIChE J , 61: 4426–4436, 2015