Shear stress induced erosion of filtration cake studied by a flat rotating disk method. Determination of the critical shear stress of erosion

Aubert, Maxime; Elluard, M.-P.; Barnier, H.

doi:10.1016/0376-7388(93)80018-s

Cited by 38 publications

(18 citation statements)

References 11 publications

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“…Along the disk surface, three regions can be distinguished: A laminar flow region, a transient region and a turbulent flow region. In the laminar flow region (Re < 50,000), the shear stress (s lam ) is defined by Aubert et al (1993):…”

Section: Experimental Apparatus and Proceduresmentioning

confidence: 99%

Role of shear stress on biofilm formation of Candida krusei in a rotating disk system

Brugnoni

Cubitto

Lozano

2011

Journal of Food Engineering

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Section: Experimental Apparatus and Proceduresmentioning

confidence: 99%

Role of shear stress on biofilm formation of Candida krusei in a rotating disk system

Brugnoni

Cubitto

Lozano

2011

Journal of Food Engineering

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“…5(b) that for DME filtration, increasing the crossflow velocity improved the flux which implies that a cake layer was formed and provided a secondary resistance to the permeate flow and caused a reduction in permeation flux. In fact, increasing the fluid velocity correspondingly increases the wall shear stress which causes the erosion of the formed cake and enhancement of steady-state flux [28,31]. A maximum value of 20 LMH was obtained at medium transmembrane pressures (1.1 bar) and the highest crossflow velocity [32].…”

Section: Resultsmentioning

confidence: 99%

Influence of crossflow microfiltration on ceramic membrane fouling and beer quality

Kazemi

Soltanieh

Yazdanshenas³

et al. 2013

Desalination and Water Treatment

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In this article, an experimental investigation has been carried out to determine the types of fouling phenomena that occur during clarification of dilute malt extract (DME) and pasteurization of clarified beer (CB) by a tubular ceramic membrane in a crossflow pilot plant. Using the classical models, the predominant fouling mechanism responsible for flux decline was found to be complete blocking of the membrane pores followed by formation of a compressible cake layer of yeast cell in the case of DME clarification, whereas the internal fouling of the membrane occurs during pasteurization of CB. The effects of operating parameters, including temperature, transmembrane pressure, and crossflow velocity, on the steady-state permeate flux, as the key factor of crossflow microfiltration processes, were examined. For CB microfiltration, the steady-state permeation flux increased almost linearly with transmembrane pressure and the membrane could reduce the turbidity by 60%. For DME filtration, the maximum value of permeation flux (20 LMH) was obtained under medium transmembrane pressure of 1.1 bar and the highest crossflow velocity. The filtered beer quality parameters, such as haze, color, proteins, polyphenols and bitterness, were examined after 8 h of filtration to ensure the transmission of beer compounds that are essential for beer quality. The results of quality analysis showed that the ceramic membrane crossflow filtration, regardless of very low permeation flux, appears to be a reliable substitution for the traditional Kieselguhr filtration in beer clarification.

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“…(3)). The shear stresses for the laminar (Aubert et al, 1993) and turbulent region (Visser, 1973) are presented in Eqs. (4) and (5) (de Jong et al, 2002).…”

Section: Experimental Approachmentioning

confidence: 99%

Interdisciplinary engineering approaches to study how pathogenic bacteria interact with fresh produce

Warning

Datta

2013

Journal of Food Engineering

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Shear stress induced erosion of filtration cake studied by a flat rotating disk method. Determination of the critical shear stress of erosion

Cited by 38 publications

References 11 publications

Role of shear stress on biofilm formation of Candida krusei in a rotating disk system

Role of shear stress on biofilm formation of Candida krusei in a rotating disk system

Influence of crossflow microfiltration on ceramic membrane fouling and beer quality

Interdisciplinary engineering approaches to study how pathogenic bacteria interact with fresh produce

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