کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
596754 1454052 2008 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The influence of creep on cake solid volume fraction during filtration of core–shell particles
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
The influence of creep on cake solid volume fraction during filtration of core–shell particles
چکیده انگلیسی

The solid volume fraction vs. pressure relationship used in conventional filtration models is determined by measuring the cake solid volume fraction after consolidation. However, some cakes creep during consolidation, so the solid volume fraction increases at constant pressure. Thus, the conventional method for determining the solid volume fraction vs. pressure relationship cannot be used for materials with significant creep. Cake creep has been observed when core–shell particles with hard poly(styrene) cores and water-swollen poly(acrylic acid) shells are filtered. The Terzaghi–Voigt combined model has been fitted to data obtained during consolidation to determine the transition point where creep begins to be dominating for cake compression. The solid volume fraction increases by 17–35% after the transition point, particularly in the case of particles with thick poly(acrylic acid) shells and thus a high initial water content. Hence, the solid volume fraction can increase significantly during cake creep and if the solid volume fraction vs. pressure relationship that controls the initial stages of filtration is to be determined then the filtration experiments must be stopped before creep dominates. This can be done by measuring the liquid pressure at the interface between piston and sample, and stop the experiment when the liquid pressure is lower than 5% of the applied pressure.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Colloids and Surfaces A: Physicochemical and Engineering Aspects - Volume 320, Issues 1–3, 1 May 2008, Pages 227–232
نویسندگان
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