Cross-Flow Microfiltration Characteristics of Streptococcus bovis in the Lactic Acid Fermentation Broth Produced by Fresh Cassava Roots

Fitriani, Fitriani and Takao, Kokugan (2010) Cross-Flow Microfiltration Characteristics of Streptococcus bovis in the Lactic Acid Fermentation Broth Produced by Fresh Cassava Roots. Journal of Chemical Engineering of Japan, 43 (12). pp. 983-992.

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Abstract

The cross-flow filtration characteristics of bacterial cells (S. bovis) obtained from a lactic acid fermentation broth of fresh cassava roots have been investigated in terms of specific cake resistance. The amount of particles accumulated on the membrane surface was evaluated using a cake filtration model. The effects of the operating conditions (transmembrane pressure, cross-flow velocity and cell concentration) on permeate flux, cake resist- ance and specific cake resistance were studied. The cake properties in cross-flow filtration were then compared to those in dead-end filtration. The specific cake resistance in the cross-flow filtration shows a higher value than in the dead-end filtration for almost the same cake compressibilities of about 1.0. The specific cake resistance in- creases with increasing cross-flow velocity and decreases with increasing cell concentration until reaching a con- centration at which the specific cake resistance hardly changes. The increasing ratio of the specific cake resist- ance in the cross-flow filtration over the dead-end filtration is found to be independent of the transmembrane pressure and cell concentration.

Item Type: Article
Uncontrolled Keywords: Cross-Flow Microfiltration, Specific Cake Resistance, Cake Resistance, Streptococcus bovis
Subjects: 500 Natural Science/Ilmu Pengetahuan Alam > 572.6 Proteins/Protein
Divisions: Pasca Sarjana > Energi Terbarukan
Depositing User: Trie anto Perpustakaan
Date Deposited: 05 Mar 2021 07:43
Last Modified: 05 Mar 2021 07:43
URI: http://repository.unsada.ac.id/id/eprint/1643

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