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A spatially resolved model for pressure filtration of edible fat slurries
  • Harry Van den Akker,
  • Doedo Hazelhoff Heeres,
  • William Kloek
Harry Van den Akker
University of Limerick Faculty of Science and Engineering
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Doedo Hazelhoff Heeres
Delft University of Technology Faculty Applied Sciences
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William Kloek
Royal FrieslandCampina
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Abstract

A spatially resolved 1-D pressure filtration model was developed for a slurry of edible fat crystals. The model focuses on the expression step in which a cake is compressed to force the liquid through a filter cloth. The model describes the local oil flow in the shrinking cake modeled as a porous nonlinear elastic medium existing of two phases, viz. porous aggregates and inter-aggregate liquid. Conservation equations lead to a set of two differential equations (vs time and vs a material coordinate ) for two void ratios, which are solved numerically by exploiting a finite-difference scheme. A simulation with this model results in a spatially resolved cake composition and in the outflow velocity, both as a function of time, as well as the final solid fat contents of the cake. Simulation results for various filtration conditions are compared with experimental data collected in a pilot-plant scale filter press.

Peer review status:ACCEPTED

31 Jul 2020Submitted to AIChE Journal
06 Aug 2020Submission Checks Completed
06 Aug 2020Assigned to Editor
04 Sep 2020Reviewer(s) Assigned
07 Jan 2021Editorial Decision: Revise Major
25 Feb 20211st Revision Received
03 Mar 2021Submission Checks Completed
03 Mar 2021Assigned to Editor
08 Mar 2021Reviewer(s) Assigned
04 May 2021Editorial Decision: Accept