Liquid Removal from Fermentation Broth by Electrodewatering: Process Fundamentals
电脱水技术应用于发酵产品固液分离的基础及特性

Water removal from fermentation broth by applying DC electric field was investigated using yeast as a model system. The effects of the operation conditions including the starting concentration, pH, conductivity and magnitude of electric potential were examined, respectively. The measurement of z-potential of yeast cells indicated the dominating role of the surface charge of yeast cells on water removal efficiency. The present study showed the potential application of this new technique to dewatering the fermentation broth in recovery of extra-cellular product.