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AVERAGE SPECIFIC CAKE RESISTANCE DETERMINED IN the PRESENCE of SEDIMENTATION to FILTRATION of STARCH SLURRY UNDER CONSTANT PRESSURE
Author(s) -
TAKAI RIKUO,
ABE HIROSHI,
WATANABE HISAHIKO,
HASEGAWA HIROSHI,
SAKAI YOSHIO
Publication year - 1987
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1987.tb00130.x
Subject(s) - starch , slurry , pressure drop , filtration (mathematics) , filter cake , potato starch , compressibility , corn starch , chemistry , materials science , food science , chromatography , composite material , mathematics , thermodynamics , physics , statistics
An equation for predicting filtration flow rates in the presence of sedimentation at constant pressure drop was developed. It was applied to determine the average specific cake resistance infiltration of starch slurries at 18.8 to 115 kPa pressure drop range. At these conditions, corn, potato and sweet potato starch filter cakes were incompressible but wheat starch cake was compressible.