CAKE FORMATION IN 2-D CROSS-FLOW FILTRATION
CAKE FORMATION IN 2-D CROSS-FLOW FILTRATION
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DOI：
10.1002/aic.690410610
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发表时间：
1995-06-01
期刊：
影响因子：
3.7
通讯作者：
HWANG, KJ
中科院分区：
文献类型：
--
作者：
LU, WM;HWANG, KJ
研究了二维横流过滤中滤饼的形成机理。通过对沉积颗粒所受作用力的分析，确定了导致颗粒卡在接触位置上的临界摩擦角β (c)的值。根据β (c)的理论值，不仅可以计算出颗粒沉积的概率，还可以计算出沉积颗粒的尺寸分布。编制了数值程序，模拟了成形滤饼中颗粒的堆积结构、粒径分布以及滤饼的压缩路径。利用设计程序和过滤体积数据，估算了滤饼中的局部滤饼性质，如局部孔隙率和局部比过滤阻力。时间。平均滤饼孔隙率和平均比过滤阻力的预测值与实验数据吻合较好。
The mechanism of cake formation is studied in 2-D cross-flow filtrations. By analyzing the forces exerted on a depositing particle, the value of the critical friction angle, beta(c), which leads the particle to be stuck on the contact position, is determined Not only the probability of particle deposition but also the size distribution of deposited particles can be calculated from the theoretical value of beta(c). Numerical programs are constructed to simulate the packing structure and size distribution of particles in a formed cake and the path of cake compression. The local cake properties in the cake, such as local porosity and local specific filtration resistance, are also estimated by applying the design program and the data of filtration volume us. time. The predicted values of average cake porosity and average specific filtration resistance agree very well with the experimental data.