Cross-Flow Microfiltration Characteristics of Streptococcus bovis in the Lactic Acid Fermentation Broth Produced by Fresh Cassava Roots

DOI Web Site Web Site 1 Citations 38 References Open Access
  • Fitriani
    Department of Chemical Engineering, Faculty of Engineering, Tokyo University of Agriculture and Technology
  • Kokugan Takao
    Department of Chemical Engineering, Faculty of Engineering, Tokyo University of Agriculture and Technology

Search this article

Description

The cross-flow filtration characteristics of bacterial cells (S. bovis) obtained from a lactic acid fermentation broth of fresh cassava roots have been investigated in terms of specific cake resistance. The amount of particles accumulated on the membrane surface was evaluated using a cake filtration model. The effects of the operating conditions (transmembrane pressure, cross-flow velocity and cell concentration) on permeate flux, cake resistance and specific cake resistance were studied. The cake properties in cross-flow filtration were then compared to those in dead-end filtration. The specific cake resistance in the cross-flow filtration shows a higher value than in the dead-end filtration for almost the same cake compressibilities of about 1.0. The specific cake resistance increases with increasing cross-flow velocity and decreases with increasing cell concentration until reaching a concentration at which the specific cake resistance hardly changes. The increasing ratio of the specific cake resistance in the cross-flow filtration over the dead-end filtration is found to be independent of the transmembrane pressure and cell concentration.

Journal

Citations (1)*help

See more

References(38)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top