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Crossflow filtration of baker's yeast with periodical stopping of permeation flow and bubbling
Author(s) -
Tanaka Takaaki,
Itoh Hiroshi,
Itoh Kazutaka,
Nakanishi Kazuhiro,
Kume Takaaki,
Matsuno Ryuichi
Publication year - 1995
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260470313
Subject(s) - permeation , filtration (mathematics) , chemistry , chromatography , flux (metallurgy) , cross flow filtration , membrane , biochemistry , statistics , mathematics , organic chemistry
The periodical stopping of permeation flow was applied to increase the permeation flux in crossflow filtration of commercially available baker's yeast cell suspension. The permeation flux after 3 h filtration in the crossflow filtration increased to 8 × 10 −5 m 3 /m 2 s (290 L/m 2 h) from 2 × 10 −5 m 3 /m 2 s (72 L/m 2 h) by applying the periodical stopping of permeation. Introduction of air bubbles during the stopping period of permeation further increased the flux.© John Wiley & Sons, Inc.