摘要
The role of polysaccharide on the “dead-end” microfiltration of microbial cells is studied. Yeast and blue dextran are used as typical samples of microbial cells and polysaccharide, respectively. The filter cake becomes more compressible in the early periods of filtration and exhibits much higher filtration resistance when dextran molecules co-exist in the cake structure. A cake compression mechanism is proposed to explain the pressure effects on the cake structure and filtration resistance. For the two-component cakes, the dextran molecules deform easily even under a pressure as low as 30 kPa, while significant yeast deformation is observed when pressure is higher than 100 kPa. It is attributed to the depletion of most solid compressive pressures by deformed dextran molecules. The cake porosity data indicate that the cake compressibility is higher under low filtration pressure, and blue dextran plays a significant role on the cake structure and occupies a considerable volume in the cake. A resistance model is also derived for understanding the relationship between the average specific cake filtration resistance and filtration pressure. The cake filtration resistance is determined by the effective volume fraction of each component in cake and nearly the same as that of blue dextran under low pressure
摘要译文
多糖对微生物细胞的“死端”微滤作用进行了研究。酵母和蓝色葡聚糖用作微生物细胞和多糖的典型样品。当葡聚糖分子共存于蛋糕结构滤饼变成在过滤和呈现高得多的过滤阻力的早期阶段更可压缩。蛋糕压缩机构提出来解释在蛋糕上的结构和过滤阻力的压力的影响。对于双组分蛋糕，的葡聚糖分子即使在压力低至30千帕容易变形，而当压力高于100千帕显著酵母变形是观察。这要归功于最坚实的压缩压力下，由变形葡聚糖分子的枯竭。滤饼孔隙度的数据表明，滤饼压缩率下低过滤压力较高，和蓝色葡聚糖起着在蛋糕结构显著作用，并占据在蛋糕一个相当大的体积。的电阻模型也衍生理解的平均比滤饼过滤阻力和过滤压力之间的关系。滤饼过滤阻力是通过在蛋糕各组分和的有效体积分数几乎相同的在低压下蓝色葡聚糖测定
Kuo-Jen Hwang[a][*] ; Shang-Sian Yang[a]. The Role of Polysaccharide on the Filtration of Microbial Cells[J]. Separation Science and Technology, 2011,46(5): 786-793