Ultrasonic Measurement of Local Concentration of Cake on Microfiltration Membrane Using Polymer Transducer.

Abstract

In order to understand the filtration mechanism in microfiltration, information concerning cake concentration is important because the cake reduces the permeation rate. In this work, an ultrasonic measurement method of local cake concentration on the microriltration membrane was developed by using a special array polymer transducer. This method was applied to microliltration both with suspensions of yeast and polystyrene particles to study the effect of solidity of solute on cake compression. As a result, it was found that the yeast cake was compressible but that of polystyrene particles incompressible.