Abstract
The migration and retention of fine particles through the cake adversely affects the filtration of suspensions containing particles of different sizes. We propose a new model for describing the effect of fines retention during cake filtration under constant pressure. Cake filtration is treated as a “diffusion-like” process, while fine-particle migration and retention through the cake is described as a depth-filtration process. Fine-particle deposition results in a change in the permeability and pressure drop characteristics of the filter cake although the actual Lagrangian rate of fines deposition from the suspension is quite small. The net effect of fine particles in cake filtration can be modeled as viscoelasticity of the cake where its compressibility and resistance characteristics change with time.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
