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Cross specific cake resistance

A = Cross sectional area of filter (m a = Average specific cake resistance (m/kg) ... [Pg.174]

Filtration with 0.37 g washed yeast suspensions at TMP 0.10 bar and a cross-flow velocity (CFV) of 0.20 m s resulted in a much thicker cake and the evolution of cake thickness had to be estimated from drying and weighing of the cake as the MPM was found to be limited to about 40 pm. Incidentally after 60 min the estimated cake thicknesses from drying and weighing was 165 pm with a corresponding specific cake resistance of 5.48 x 10 mkg, which is in excellent agreement with literature values [34, 35]. [Pg.165]

See other pages where Cross specific cake resistance is mentioned: [Pg.78]    [Pg.451]    [Pg.275]    [Pg.354]    [Pg.354]    [Pg.1075]    [Pg.197]   
See also in sourсe #XX -- [ Pg.241 ]



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