The application of fluid dynamic gauging in characterising cake deposition during the cross-flow microfiltration of a yeast suspension

► Cake thickness was measured in situ and in real time during microfiltration. ► FDG was used to estimate thickness and cohesive strength of yeast cakes. ► Yeast cakes of thickness ca. 255 and 250 μm were identified after 30 min fouling. ► The cake's resilience to fluid shear was inversely proportional to its thickness. ► After erosion, a persistent cake layer resistant to stresses >30 Pa was identified.