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Modeling of the permeate flux decline during MF and UF cross-flow filtration of soy sauce lees by Toshio Furukawa; Kenichi Kokubo; Kazuho Nakamura; Kanji Matsumoto is a Engineering article available to read on EtoBox.

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Cross-flow ultrafiltration and microfiltration have been used to recover refined soy sauce from soy sauce lees for over 25 years. The precise mechanism which dominated the permeate flux during batch crossflow filtration has not been clarified. In the present study, we proposed a modified analytical method incorporated with the concept of deadend filtration to determine the initial flux of cross-flow filtration and carried out the permeate recycle and batch cross-flow filtration experiments using soy sauce lees. We used UF and MF flat membrane (0.006 m 2 polysulfone) module under different transmembrane pressures (TMP) and cross-flow velocities. The modified analysis provided an accurate prediction of permeate flux during the filtration of soy sauce lees, because this model can consider the change in J 0 at initial stage of filtration which was caused by the pore constriction and plugging inside membrane, and these changes may not proceed when the cake was formed on the membrane surface. Mean specific resistance of the cake increased with TMP due to the compaction of the cake and decreased with cross-flow velocity due to the change of deposited particle size, but less depended on th

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Author

Toshio Furukawa; Kenichi Kokubo; Kazuho Nakamura; Kanji Matsumoto

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0376-7388)

Published

2008

Language

EN

Field

Engineering (Physical Sciences)