SPECIFIC CAKE RESISTANCE - MYTH OR REALITY

Date

1993-01-01

Author

TOSUN, I
Yetiş, Ülkü
WILLIS, MS
CHASE, GG

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

152
views

0
downloads

The specific cake resistance is considered to be the key factor in the characterization of sludge dewaterability. The use of this parameter without knowing how it is derived and the conditions under which it can be used has been creating a great deal of confusion in the literature. Moreover, the lack of a universally agreed test method to determine its value causes additional problems. Hence, attempts to go from the laboratory data to the full scale industrial equipment using this concept may end up in failure.

Subject Keywords

Sludge dewatering, Specific cake resistance, Resistance function

URI

https://hdl.handle.net/11511/54653

Journal

WATER SCIENCE AND TECHNOLOGY

Collections

Department of Environmental Engineering, Article

Suggestions

OpenMETU
Core

A new approach in assessing slurry filterability Yukseler, Hande; Tosun, İsmail; Yetiş, Ülkü (2007-10-15) Up to date, sludge filterability has been characterized by the Ruth's classical filtration theory and quantified by the well-known parameter specific cake resistance (SCR). However, the complexity of the actual phenomenon is clearly underestimated by the classical filtration theory and SCR is often not satisfactory in describing filterability. Although many scientific studies were conducted for a better analysis and understanding of the filtration theory, still a practically applicable solution to replace t...
Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types Turabi, Elif; Şümnü, Servet Gülüm; Sumnu, Gulum; Şahin, Serpil; Rother, Matthias (Informa UK Limited, 2010-10-25) In this study, dielectric properties of rice cake formulations containing different gum types (xanthan, guar, locust bean, HPMC, and kappa-carrageenan) were determined at temperatures between 25 and 90 degrees C at 2450 MHz. Moreover, thermal properties of these formulations were determined by using differential scanning calorimeter (DSC). Dielectric properties of cake batters were found to be dependent on cake formulation. Xanthan and guar gum containing cake batters had the highest dielectric constant and...
Biological and chemical sludge filtration Yükseler, Hande; Yetiş, Ülkü; Department of Environmental Engineering (2007) Up to date, sludge filterability has been characterized by the Ruth’s classical filtration theory and quantified by the well-known parameter specific cake resistance (SCR). However, the complexity of the actual phenomenon is clearly underestimated by the classical filtration theory and SCR is often not satisfactory in describing filterability. Although many scientific studies were conducted for a better analysis and understanding of the filtration theory, still a practically applicable solution to replace t...
Influence of fat content and emulsifier type on the rheological properties of cake batter Sakiyan, O; Şümnü, Servet Gülüm; Şahin, Serpil; Bayram, Göknur (2004-11-01) The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and ...
Physiological traits of saccharomyces cerevisiae strains isolated from traditional wines in Turkey Çavdaroğlu, Çağrı; Gürakan, Candan; Department of Food Engineering (2017) Saccharomyces cerevisiae is the yeast species that is the most important among enological microorganisms. The main characteristic properties that differ Saccharomyces from other yeasts are high ethanol and sulfur dioxide tolerance. In this study, Emir and Kalecik Karası grape varieties, harvested in vintage were used in traditional wine production. 37 strains were isolated from washing water of grapes, grape juice and samples taken during wine production. Selected Saccharomyces cerevisiae strains were ident...

Citation Formats

I. TOSUN, Ü. Yetiş, M. WILLIS, and G. CHASE, “SPECIFIC CAKE RESISTANCE - MYTH OR REALITY,” WATER SCIENCE AND TECHNOLOGY, pp. 91–101, 1993, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/54653.