Abstract
A mathematical model using classical cake-filtration theory and the surface-renewal concept is formulated for describing cross-flow microfiltration under dynamic and steady-state conditions. The model can predict the permeate flux and cake buildup in the filter. The three basic parameters of the model are the membrane resistance, specific cake resistance and rate of surface renewal. The model is able to correlate experimental permeate flow rate data in the microfiltration of fermentation broths in laboratory- and pilot-scale units with an average root-mean-square (RMS) error of 4.6%. The experimental data are also compared against the critical-flux model of cross-flow microfiltration, which has average RMS errors of 6.3, 5.5 and 6.1% for the cases of cake filtration, intermediate blocking and complete blocking mechanisms, respectively.