Ultrasonic Measurement of Local Concentration of Cake on Microfiltration Membrane Using Polymer Transducer.
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- Takahashi Koji
- Department of Materials Science and Engineering, Yamagata University
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- Suzuki Takayuki
- Department of Materials Science and Engineering, Yamagata University
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- Koyama Kiyohito
- Department of Materials Science and Engineering, Yamagata University
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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
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- JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
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JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 28 (5), 531-534, 1995
公益社団法人 化学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204565954176
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- NII論文ID
- 10002134364
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- NII書誌ID
- AA00709658
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- COI
- 1:CAS:528:DyaK2MXptVCnsLc%3D
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- ISSN
- 18811299
- 00219592
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可