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Study on the influencing factors of filter cake resistance of ceramic membrane microfiltration organic solution

Authors： SONG Jitian, SHI Huiyan, YANG Yang, CAI Kaijie, GAO Zekang, LIU Xu

Units： 1.School of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222; 2.Tianjin Key Laboratory of Integrated Design and On-line Monitoring of Light Industry and Food Engineering Machinery Equipment, Tianjin 300222; 3.Tianjin Cherry Valley Agricultural Science and Technology Development Co. LTD, Tianjin 300000; 4.Zhuhai Gree Electric Appliance Co. LTD, Zhuhai City, Guangdong Province 519070

KeyWords： Microfiltration; Protein; Yeast; The filter cake resistance; Response surface optimization

ClassificationCode：TQ028.8

year,volume(issue):pagination： 2023,43(2):104-111

Abstract：

In the study, organic solutions were prepared with protein and yeast, and ceramic membrane microfiltration experiments were conducted in a staggered flow filtration device to investigate the effects of different operating parameters on the cake resistance. The results showed that the filter cake resistance was positively or negatively correlated with the variation of each parameter, and after response surface optimization, the process conditions that make the best filter cake resistance under the current device conditions are: 0.067 MPa permeate differential pressure, 3.974 m/s tangential flow rate, 1.159 g/L feed liquid concentration, and 38 °C feed liquid temperature, under which the predicted filter cake resistance was 3.908 E+12 (1/m). It is shown that: the pressure difference of permeable membrane and liquid concentration have more influence on the filter cake resistance, followed by the tangential flow rate, and the liquid temperature has less influence.

Funds：

天津市农业科技成果转化与推广项目“蓟州区废弃菌棒高效综合资源化开发利用”（201701230）

AuthorIntro：

宋继田（1967-），男，吉林德惠人，教授，研究生，博士，主要从事蒸发与结晶技术及装备、新型高效食品机械设备开发等方向研究，E-mail：shehgf@qq.com

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