摘要
在系列阻力模型的基础上,系统考察了用陶瓷微滤膜过滤生酱油的过程中操作条件、环境和膜结构等对各部分污染阻力的影响。结果表明:Rt和Rcp随孔径增加而增大,而Rc和Rif却有稍稍减小的趋势;ZrO2的Rt远远大于-αAl2O3的;ZrO2膜的污染阻力中Rcp是主导部分,而-αAl2O3膜的Rc和Rcp共同主导微滤过程的污染阻力;由于Rcp的作用,0.2μm-αAl2O3膜的渗透通量迅速下降,Rcp是主导的污染阻力;最后给出了不同的污染阻力与操作条件的纯经验函数关系。
Based on resistance-in-series model, influences of membrnae microstructure and operational conditions on fouling behavior of ceramic membranes during microfihration of raw soy sauce were observed. Experimental results show that Rt and Rcp increase significantly with increasing nominal pore size while Rc and Rif decrease slightly ; the Rt of ZrO2 membrane is much lager than that of α-Al2O3membrane. The fouling resistance of ZrO2 membrane is Rcp-dominant while Rcp and Rc control α-Al2 O3 membrane separation process, the permeability of 0.2 μm-α-Al2 O3 membrane decreases rapidly due to Rcp, which is the dominant fouling resistance for microf itration of this high viscosity system. The different resistances were empirically modeled as a function of the operating conditions to allow the interpolation for other operational conditions.
出处
《中国调味品》
CAS
北大核心
2008年第10期60-64,共5页
China Condiment
关键词
生酱油
陶瓷微滤膜
污染阻力
raw soy sauce
ceramic microfiltration membrane
fouling resistance
