Estudio de la electro-filtración a presión constante de suspensiones sólido-líquido

Given that filtration systems can only partially remove the water contained In slurries, it is Important to conduct research works leading to better filtration yields. This is possible by applying an electric field on a pressure filter. For this, electro-filtration assays have been carried out at a constant pressure of 0.4 bar and variable electrical intensities ranging from 0 to 2.21 A. The influence of electrical field on cake water content, cake specific resistance, filtrate pH and pH of the water present in cake have been studied. The effect of electrophoresis and electro-osmosis on these properties has been analyzed. Because of changes in pH, the electro-filtration unit operation can only be used when the solids present in cake are a residue or a material whose properties can be modified. Finally, a new parameter that takes into account cake compressibility as a function of electrical intensity has been defined and it has been denominated electro-compressibility factor.