Abstract
Removal of water from fermentation broth by applying horizontal electric field was investigated using yeast as a model system. The effects of the operation conditions including the initial concentration of yeast in the broth, starting pH and electroconductivity of the broth, and the magnitude of electric field indexed by potential drop on liquid removal were examined, respectively. The magnitude of ζ-potential of yeast cell was determined as a function of pH and electroconductivity of the broth. The results indicated the dominating role of ζ-potential of yeast cell on the efficiency of the dewatering process. Compared with the dewatering process operated in a vertical electric field, this new method has advantages in terms of efficient discharge of gases generated at two electrodes and ease of maintaining and controlling of the apparatus. These make the dewatering process in horizontal electric field more suitable for large-scale solid–liquid separations.
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