VB_(12)发酵液过滤特性研究及分离优化  

Research and optimization of filtration features of VB_(12) fermentation broth

作　　者：王晓静[1] 张晓涛[1] 赵强 杨秀梅 钱树德[1] 

机构地区：[1]天津大学化工学院,天津300072 [2]石家庄华荣制药有限公司,河北石家庄050041

出　　处：《化学工程》2007年第4期30-33,共4页Chemical Engineering(China)

摘　　要：对VB12发酵液进行絮凝预处理,由正交实验确定影响絮凝的主要因素,结果表明,最佳絮凝条件:絮凝剂为聚合氯化铝、加入体积分数7%、pH值6、搅拌速度140 r/min、搅拌时间45 s。通过加压过滤实验,得到絮凝后滤饼的过滤特性;在此基础上,加入硅藻土助滤剂以探讨对滤饼结构和过滤速率的影响,并考察滤饼的比阻值及可压缩性。实验表明:絮凝预处理后的滤饼为高可压缩滤饼,加入硅藻土后滤饼的比阻值降低,可压缩性系数减小到0.387,过滤速率提高30%。VB12 fermentation broth was pretreated by flocculation. The main influence factors that influenced the flocculation were confirmed by orthogonal tests. The results show the best conditions： polyaluminum chloride flocculant, 7% volume fraction by addition, pH = 6, with the stirring speed of 140 r/min, stirring 45 s. By pressure filtration experiment, filter feature after flocculation could be obtained. The influence of the filter cake structure and the filter rate was discussed by adding diatomaceous earth. Special resistance and compressibility were researched. The results show that the filter cake after flocculation is high compressible, the special resistance after adding diatomaceous earth decreases, compressibility coefficient decreases to 0.387, and the filter rate is increased by 30%.

关 键 词：VB12发酵液 絮凝 过滤 滤饼 硅藻土 比阻 可压缩性 

分 类 号：TQ466.2[化学工程—制药化工]