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

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Abstract

Fluid dynamic gauging (FDG) has been used to study cake fouling during cross-flow microfiltration of inactive Saccharomyces cerevisiae yeast suspensions through a 5μm nominal pore size mixed cellulose ester membrane. Cake thickness was measured in situ and in real-time during fouling, for which an initial growth rate of ca. 0.81μms -1 was observed at TMP=35mbar and Re duct=1000. The thickness increased asymptotically to a terminal value of 130μm, limited by the FDG process. Although it influences the evolution of the cake thickness, FDG can nevertheless be used to perform strength tests on preformed cakes, by imposing controlled shear stresses to the surface and measuring the thickness following deformation. Cake deformation via incremental increases in shear stress demonstrated that the cake's resilience to tangential fluid shear was inversely proportional to its thickness. It was found that preformed cakes over 250μm thick were deformed by shear stresses <10Nm -2, indicating very loose cohesion between cells on the cake's surface. The range and accuracy of thickness measurements is subject to the strength of fouling layers and the operating conditions of the apparatus. Measures to enhance the technique's efficacy have been identified and are currently underway.
Original languageEnglish
Pages (from-to)113-122
Number of pages10
JournalJournal of Membrane Science
Volume405-406
Early online date8 Mar 2012
DOIs
Publication statusPublished - 1 Jul 2012

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Microfiltration
Gaging
cross flow
yeast
Hydrodynamics
fluid dynamics
Fluid dynamics
Fouling
Yeast
Shear stress
Suspensions
Yeasts
fouling
Thymidine Monophosphate
shear stress
Thickness measurement
Ducts
Pore size
Saccharomyces cerevisiae
Cellulose

Cite this

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title = "The application of fluid dynamic gauging in characterising cake deposition during the cross-flow microfiltration of a yeast suspension",
abstract = "Fluid dynamic gauging (FDG) has been used to study cake fouling during cross-flow microfiltration of inactive Saccharomyces cerevisiae yeast suspensions through a 5μm nominal pore size mixed cellulose ester membrane. Cake thickness was measured in situ and in real-time during fouling, for which an initial growth rate of ca. 0.81μms -1 was observed at TMP=35mbar and Re duct=1000. The thickness increased asymptotically to a terminal value of 130μm, limited by the FDG process. Although it influences the evolution of the cake thickness, FDG can nevertheless be used to perform strength tests on preformed cakes, by imposing controlled shear stresses to the surface and measuring the thickness following deformation. Cake deformation via incremental increases in shear stress demonstrated that the cake's resilience to tangential fluid shear was inversely proportional to its thickness. It was found that preformed cakes over 250μm thick were deformed by shear stresses <10Nm -2, indicating very loose cohesion between cells on the cake's surface. The range and accuracy of thickness measurements is subject to the strength of fouling layers and the operating conditions of the apparatus. Measures to enhance the technique's efficacy have been identified and are currently underway.",
author = "Lewis, {William J T} and Chew, {Yong Min John} and Bird, {Michael R}",
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N2 - Fluid dynamic gauging (FDG) has been used to study cake fouling during cross-flow microfiltration of inactive Saccharomyces cerevisiae yeast suspensions through a 5μm nominal pore size mixed cellulose ester membrane. Cake thickness was measured in situ and in real-time during fouling, for which an initial growth rate of ca. 0.81μms -1 was observed at TMP=35mbar and Re duct=1000. The thickness increased asymptotically to a terminal value of 130μm, limited by the FDG process. Although it influences the evolution of the cake thickness, FDG can nevertheless be used to perform strength tests on preformed cakes, by imposing controlled shear stresses to the surface and measuring the thickness following deformation. Cake deformation via incremental increases in shear stress demonstrated that the cake's resilience to tangential fluid shear was inversely proportional to its thickness. It was found that preformed cakes over 250μm thick were deformed by shear stresses <10Nm -2, indicating very loose cohesion between cells on the cake's surface. The range and accuracy of thickness measurements is subject to the strength of fouling layers and the operating conditions of the apparatus. Measures to enhance the technique's efficacy have been identified and are currently underway.

AB - Fluid dynamic gauging (FDG) has been used to study cake fouling during cross-flow microfiltration of inactive Saccharomyces cerevisiae yeast suspensions through a 5μm nominal pore size mixed cellulose ester membrane. Cake thickness was measured in situ and in real-time during fouling, for which an initial growth rate of ca. 0.81μms -1 was observed at TMP=35mbar and Re duct=1000. The thickness increased asymptotically to a terminal value of 130μm, limited by the FDG process. Although it influences the evolution of the cake thickness, FDG can nevertheless be used to perform strength tests on preformed cakes, by imposing controlled shear stresses to the surface and measuring the thickness following deformation. Cake deformation via incremental increases in shear stress demonstrated that the cake's resilience to tangential fluid shear was inversely proportional to its thickness. It was found that preformed cakes over 250μm thick were deformed by shear stresses <10Nm -2, indicating very loose cohesion between cells on the cake's surface. The range and accuracy of thickness measurements is subject to the strength of fouling layers and the operating conditions of the apparatus. Measures to enhance the technique's efficacy have been identified and are currently underway.

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