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Feed Tank
Permeate Stream
suspension
L, ΔP
filter cake
membrane
s V V
w c
1 ms A A
w s 1 L
Rearranging:
t c
ave V Rm
V 2 A2 P AP
driving driving
Filtrate Flowrate
Incompressible
Highly
compressible
Pressure Drop
ΔP3, α3
ΔP2, α2
ΔP1, α1
t/V
ln
ln ΔP
o P
s
Where usually, 0.1 < s < 0.8
Run 3
Run 2
Run 1
Increase in
t/V
medium
resistance due to
blinding
V
Experimental Method and Analysis
Laboratory Pressure Filtration Factory or Pilot Plant Filtration
dV P dV Pdriving
Q Q
dt cV R dt cV R
ave m ave m
Ao Ao Ao Alm Am Ao
2h ro rc 2h ro rc
Ao cloth area Am Alm
2 r
ln o
rc
R3 Rc R1 =Ro
P3
Fluid
Pc
Cake + Fluid
P1
Filter Media
Po
Centrifugal Separations
Constant
Centrifugal Filtration
Pressure Filtration
dV Pdriving Pdriving
Q dV
dt cV R Q
ave m dt cV R
ave m
Ao Ao Ao
Alm Am Ao
fluid 2 R32 R12
Pdriving applied pressure Pdriving
2
J
A dt A k1t k 2 2
J Filtration Flux
k1 Constant
k2 Constant
V Filtrate volume
Filtration Time A Filtration area
Periodic Operation
Backpressure Applied
Permeate Flux
Filtration Time
Cycle Time Analysis
• Cake formation
• Operation times that depend on cake
thickness
– Washing, deliquoring
• Operation times independent of cake
thickness
– Loading, cake discharge, cleaning
Deliquoring
• Application of vacuum
• Blowing with compressed gas
• Centrifugation
• Compression of the cake
• Complete drainage is not usually achieved
– Final drying with hot gas flow through cake is used
• Kinetics and equilibrium of deliquoring
– Threshold pressure: minimum pressure to achieve reduction in
saturation Pb
– Irreducible saturation: limiting value of saturation beyond which
no reduction in liquid content is possible S
Deliquoring Time
3 x 2 gL P Capillary k Cake permeability
Nc Number
1 2 L Liquid viscosity
S 0.155 1 0.031N 0.49
c Irreducible
Saturation
L Cake thickness
Porosity
4.61 Threshold
Pb Pa Gas pressure
x Pressure
kPb t x Mean particle size
Dimensionless
L(1 S ) Time
Surface tension
Pa Pa Dimensionless
Pa Pressure
Pb inlet Pb outlet Difference
S S
SR Reduced
1 S Saturation
Deliquoring Time
Reduced Saturation SR 1
Dimensionless pressure
difference
Pa
1
Dimensionless time θ
Washing
• Remove contaminants in retained liquor
• Methods
– Displacement washing
– Reslurrying followed by refiltering
• “Perfect” displacement washing
– Wash volume=void volume
– Solute concentration=initial concentration
• Actual washing
– Wash liquor tends to proceed through preferential pathways or
cracks in cake
– Concentration of solute in wash liquid depends on mixing and mass
transport
Displacement Washing
c c0 Perfect displacement
1
c/c0 washing
c c0
Actual washing
1
Wash Volume
(no. of void volumes)
Washing Curves
Saturated cake: displacement
followed by mixing and diffusion
1
c/c0
Drained cake:
No displacement stage 1
Wash Ratio
Washing curve for partially drained cakes will be
in between curves for saturated and drained cake
Washing Analysis
• “Perfectly Mixed” washing
kFt
c Concentration at end
c c e L of displacement
washing
F Wash flowrate/area
L Cake thickness
t Time from end of
displacement washing
ln c
Time
Washing Analysis
• Combined mixing and diffusion effects
• Dispersion parameter uL
D
cs uL u Wash velocity
f , , n
co D L Cake thickness
D Axial dispersion
n Wash ratio
Adsorption effects
uL
• Perfect mixing 0
D
cs
en
co
Washing Analysis
Washing curves as a
function of dispersion
1 parameter
uL
0.1 500
D
c/c0
1
Wash Ratio
Washing Time
Washing Time Cake formation time
Wash Ratio
n Wash ratio
t w nt f tw Washing time
tf Cake formation time
Examples
Filtration Analysis Example
5 PSI delta P
140
Weight of Filtrate (g)
120
100
80 25 PSI data
60
40 400
20 350
0 300
0 10 20 30 40 50 250
weight (g)
Time (s) 200
150
15 PSI filtration data 100
50
140
0
120
0 20 40 60 80 100 120
100
time (s)
80
60
40
20
Ti m e ( s )
120
100
80
60
40 Cake Deliquoring
20
0
0 10 20 30 40 50
Time (s)
Start up Effects
Filtration Analysis Example
dt/dw vs w for 5 PSI dt/dw vs w for 15 PSI data
0.5 0.25
y = 0.0031x + 0.0473 y = 0.0014x + 0.0362
0.4 R2 = 0.8251 R2 = 0.9334
0.2
dt/dw (s/g)
dt/dw (s/g)
0.3 0.15
0.2 0.1
0.1 0.05
0
0
0 20 40 60 80 100 120 0 20 40 60 80 100 120
Weight (g) w eight (g)
dt c R
0.45
dt c Rm
2 ave 2 V
0.3
d V PA PA
0.25
0.2
V weight of filtrate
0.15
100 150 200 250 300
w (g)
Filtration Analysis Example
dt/dw vs w for 5 PSI
1.5
y = 0.006x - 0.127
dt/dw (s/g)
1
R2 = 0.4515
0.5
0
0 50 100 150
Cake Deliquoring
-0.5
Weight (g)
Start up Effects
Filtration Analysis Example
dt/dw vs w for 5 PSI
0.3
0.2
0.1
0 Slope
0 20 40 60 80 100 120
Weight (g)
Intercept
Slope Intercept
dt c Rm
2 ave 2 V
d V PA PA
Filtration Analysis Example
c 61.12 kg/m3
A 0.002 m2 ave c
slope 2
PA 2
ΔP 34474 N/m2 (5 psi)
o P
ln
s
ln ln o s ln P
ln ΔP
ln (alpha) vs ln (dp)
Slightly compressible
23.4 y = 0.342x + 22.215
23.3 R2 = 0.9686
Expect:
ln (alpha)
23.2
23.1 Some effect of
23
22.9
pressure on
22.8 filtration flux
22.7
1.5 2 2.5 3 3.5
Likely acceptable
filtration in
ln (dp) centrifuge
Series1
Filtration Analysis Scale Up
Filtrate volume as a function of time at
several pressures
Kg
Product 50 100 200 300 400 500 750 1000
Filtration Cycle Time 36.21 110 109.7 32.9 16.5 219.5 65.8 32.9
Milling Time per slurry mill (hr) 3.0 27.3 27.3 27.3 27.3 54.5 54.5 54.5
Total Time Cycle (hr) 39.2 137.0 137.0 60.2 43.7 274.0 120.4 87.5
Filtration and wash times for scale-up options based on constant flux
(L/M2H)
References
• W. Leu, Principles of Compressible Cake Filtration, in
Encyclopedia of Fluid Mechanics (N.P. Cheremisinoff,
ed), Gulf, 1986.
• A. Rushton, A. S. Ward, R. G. Holdich, Solid-Liquid
Filtration and Separation Technology, VCH, 1996.
• A. Rushton, Batch filtration of solid-liquid suspensions, in
Handbook of Batch Process Design (P.N. Sharatt, ed),
153-192, Springer, 1997.