Research Grant Report
The Characterization of Structures of Cake Layer Based on Electro-kinetic Phenomena
2018 Volume 26 Pages 105-109
Details
2018 Volume 26 Pages 105-109
The performance of cake filtration depends on the pressure drop due to the permeation of liquid through cake layer. The size of gaps between particles in cake layer dominates the pressure drop. In this study a novel characterization method for the size of gaps based on the thickness of electric double layer around particles was developed and the results were compared with conventional methods based on hydraulic diameter Dh and capillary diameter Dp. The effects of size and morphology of particles were studied with PMMA latex particles, JIS powder (KANTO loam, sodium bicarbonate), PbSO4, Zn(OH)2. The specific cake resistance, αAV, decreased with the decrease in the average particle size. Dh and Dp were decreased with the decrease in D50. These results showed the smaller particles will make smaller gaps in cake layer. The Dsp could be determined by the analysis of the dependence of streaming potential of cake layer on electric conductivity. Dsp showed almost same trends for particles as Dh and Dp while the absolute value of Dsp showed 1/6~1/10 smaller than Dh and Dp. This result shows the Dsp is useful for the characterization of the size of gaps in cake layer.
