Cake and precoat filtration – Evaluating influences of increased backwash efficiency on cloth lifetime

IF 0.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
S. Schöpf
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引用次数: 0

Abstract

In beet juice purification the greatest challenge is to evade a frequent blockage of the filter cloth during carbonation slurry filtration. Lenzing Filtration started an investigation on backwash efficiency of tubular pressure candle filters and how this affects the lifetime of filter cloth in carbonation slurry filtration. The patent pending CakeFil filter candle of Lenzing Filtration is made from a continuous casted structure, closed at the lower end with an on-welded plug and at the upper end with a connector to the filtrate chamber. After 85 backwashes under laboratory conditions the CakeFil technology had approx. 77% less residues compared to two different standard candle filters. Pilot-scale testing in a German sugar factory with carbonation slurry 1 confirmed the outstanding lab performance as the filter cloth of LENZING CakeFil endured the entire campaign of 71 days without any filter cloth change, whereas the standard candle filter clothes had to be changed four times and external washing had to be performed three times during the same period. Also the filtrate-quality analysis showed that the results were identical compared to existing candle filters quality.
滤饼和预膜过滤。评价反洗效率提高对布寿命的影响
在甜菜汁净化中,最大的挑战是避免碳化浆过滤过程中滤布的频繁堵塞。兰精过滤公司开展了管式压烛式过滤机反冲洗效率及其对过滤布寿命的影响研究。兰精过滤正在申请专利的CakeFil过滤烛是由连铸结构制成,下端用焊接塞封闭,上端与过滤室连接。在实验室条件下进行85次反冲洗后,CakeFil技术的回收率约为。与两种不同的标准蜡烛过滤器相比,减少了77%的残留物。在德国一家制糖厂用碳酸化浆进行的中试证实了LENZING CakeFil滤布的出色实验室性能,因为在整个71天的生产过程中,LENZING CakeFil的滤布没有任何更换,而在同一时间内,标准的蜡烛滤布必须更换4次,外部洗涤必须进行3次。滤液质量分析结果也与现有蜡烛滤器的质量相一致。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Sugar Industry-Zuckerindustrie
Sugar Industry-Zuckerindustrie 工程技术-食品科技
CiteScore
0.50
自引率
50.00%
发文量
22
审稿时长
18-36 weeks
期刊介绍: Sugar Industry / Zuckerindustrie accepts original papers (research reports), review articles, and short communications on all the aspects implied by the journals title and subtitle.
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