| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 223633 | Journal of Food Engineering | 2011 | 6 Pages |
Abstract
The effects of particle size and its distribution on permeate flux and specific cake resistance (α) of rice wine suspensions were determined. Specific cake resistance decreased as the ratio of particles having size larger than 45 μm increased. For rice wine suspensions with particle sizes in the range of 1–20 μm (mean diameter of 5–6 μm), α increased linearly with total suspended solids concentration. The dependence of α on total suspended solids concentration was minimal when particles with size greater than 20 μm were present. Specific cake resistance was independent of total suspended solids concentration when rice wine suspensions contained greater than 50% by weight of particles having size larger than 45 μm.
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Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
J. Sripui, C. Pradistsuwana, W.L. Kerr, P. Pradipasena,