| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 635064 | Journal of Membrane Science | 2012 | 10 Pages |
Abstract
⺠Cake thickness was measured in situ and in real time during microfiltration. ⺠FDG was used to estimate thickness and cohesive strength of yeast cakes. ⺠Yeast cakes of thickness ca. 255 and 250 μm were identified after 30 min fouling. ⺠The cake's resilience to fluid shear was inversely proportional to its thickness. ⺠After erosion, a persistent cake layer resistant to stresses >30 Pa was identified.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Filtration and Separation
Authors
William J.T. Lewis, Y.M. John Chew, Michael R. Bird,