Filtration mit kompressiblen Kuchen: Effiziente Konzeptefür eine anspruchsvolle Trennaufgabe

Efficient Process Strategies for Compressible Cake Filtration Compressible cake filtration is a challenging and often critical task in many industrial processes. Conventional design methods are not always appropriate as they fail to address the specifics of compressible structures. Efficient strategies for compressible cake filtration will be presented. The guidelines for process design and optimization are the outcome of experimental investigations, utilizing an innovative compression‐permeability‐filter cell, and a process simulation based on a rigorous model of compressible cake formation and consolidation.     

Charakterisierung von Slurry‐ Fermentationsprozessen als Grundlage für die mathematische Modellierung

Characterization of the Slurry Fermentation for Modeling The criteria for the characterization of the classical fermentation processes: Submerged, Emerged and Solid‐State Fermentations do not sufficiently describe all processes in those systems. Slurry Fermentation is an independent fermentation system that covers or encompasses processes that do not correspond to the classical systems and therefore require theoretical characterization. Slurry is understood as a two‐phase, monodisperse system with a continuous liquid phase, characterized by a high suspension viscosity and a limited convective mass transfer. Three cases are distinguishable: (1) lower volume fraction, high suspension viscosity and diffusive mass transfer (2) high volume fraction, high suspension viscosity, and diffusive mass transfer and (3) high volume fraction, high suspension viscosity and micro‐convective mass transfer.