Crossflow filtration of baker's yeast with periodical stopping of permeation flow and bubbling | Zendy

Tanaka Takaaki | Zendy; Itoh Hiroshi | Zendy; Itoh Kazutaka | Zendy; Nakanishi Kazuhiro | Zendy; Kume Takaaki | Zendy; Matsuno Ryuichi | Zendy

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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.

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