ULTRASONIC MEASUREMENT OF LOCAL CONCENTRATION OF CAKE ON MICROFILTRATION MEMBRANE USING POLYMER TRANSDUCER

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著者

    • TAKAHASHI Koji
    • Department of Materials Science and Engineering, Yamagata University
    • SUZUKI Takayuki
    • Department of Materials Science and Engineering, Yamagata University
    • KOYAMA Kiyohito
    • Department of Materials Science and Engineering, Yamagata University

抄録

In order to understand the filtration mechanism in microfiltration, information concerning cake concentration is important because the cake reduces the permeation rate. In this work, an ultrasonic measurement method of local cake concentration on the microriltration membrane was developed by using a special array polymer transducer. This method was applied to microliltration both with suspensions of yeast and polystyrene particles to study the effect of solidity of solute on cake compression. As a result, it was found that the yeast cake was compressible but that of polystyrene particles incompressible.

収録刊行物

  • Journal of chemical engineering of Japan  

    Journal of chemical engineering of Japan 28(5), 531-534, 1995-10 

    The Society of Chemical Engineers, Japan

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各種コード

  • NII論文ID(NAID)
    10002134364
  • NII書誌ID(NCID)
    AA00709658
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    00219592
  • データ提供元
    CJP書誌  J-STAGE 
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