Crossflow filtration of baker's yeast with periodical stopping of permeation flow and bubbling |
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Authors: | Tanaka T Itoh H Itoh K Nakanishi K Kume T Matsuno R |
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Institution: | Department of Biotechnology, Faculty of Engineering, Okayama University, Tsushima-Naka, Okayama 700, Japan. |
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Abstract: | The periodical stopping of permeation flow was applied to increase the permeation flux in crossflow filtration of commercially available baker's yeast cell suspension. The permeation flux after 3 h filtration in the crossflow filtration increased to 8 x 10(-5) m(3) /m(2) s (290 L/m(2) h) from 2 x 10(-5) m(3)/m(2) s (72 L/m(2) h) by applying the periodical stopping of permeation. Introduction of air bubbles during the stopping period of permeation further increased the flux.(c) John Wiley & Sons, Inc. |
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Keywords: | crossflow filtration periodical stopping air bubbling baker's yeast |
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