Comparison of first principles model of beer microfiltration to experiments via systematic parameter identification

R.G.M. van der Sman*, G. van Willigenburg, H.M. Vollebregt, V. Eisner, A. Mepschen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

A first principles microfiltration model based on shear-induced diffusion is compared to experiments performed on the clarification of beer. After performing an identifiability and sensitivity analysis, the model parameters are estimated using global minimization of the sum of least squares. The model is compared to different series of experiments, where either crossflow or permeate flux is varied. This study is concluded with a parameter study on the scaling of the filtration time with various model parameters. We have found that the filtration time primarily depends on two dimensionless numbers, namely the normalized critical distance for cake layer formation, and the dimensionless time required to plug all pores in the selective layer. We have found that there is an optimal setting of these parameters, rendering a maximal amount of filtrated beer in one cycle.

Original languageEnglish
Pages (from-to)64-79
JournalJournal of Membrane Science
Volume484
DOIs
Publication statusPublished - 5 Jun 2015

Fingerprint

Beer
parameter identification
Microfiltration
Identification (control systems)
Experiments
Least-Squares Analysis
dimensionless numbers
sensitivity analysis
plugs
Sensitivity analysis
Fluxes
shear
porosity
scaling
cycles
optimization

Keywords

  • Beer
  • Fouling
  • Microfiltration
  • Shear-induced diffusion

Cite this

@article{057055b15b8e4c8ba9aa996fbb17b513,
title = "Comparison of first principles model of beer microfiltration to experiments via systematic parameter identification",
abstract = "A first principles microfiltration model based on shear-induced diffusion is compared to experiments performed on the clarification of beer. After performing an identifiability and sensitivity analysis, the model parameters are estimated using global minimization of the sum of least squares. The model is compared to different series of experiments, where either crossflow or permeate flux is varied. This study is concluded with a parameter study on the scaling of the filtration time with various model parameters. We have found that the filtration time primarily depends on two dimensionless numbers, namely the normalized critical distance for cake layer formation, and the dimensionless time required to plug all pores in the selective layer. We have found that there is an optimal setting of these parameters, rendering a maximal amount of filtrated beer in one cycle.",
keywords = "Beer, Fouling, Microfiltration, Shear-induced diffusion",
author = "{van der Sman}, R.G.M. and {van Willigenburg}, G. and H.M. Vollebregt and V. Eisner and A. Mepschen",
year = "2015",
month = "6",
day = "5",
doi = "10.1016/j.memsci.2015.03.015",
language = "English",
volume = "484",
pages = "64--79",
journal = "Journal of Membrane Science",
issn = "0376-7388",
publisher = "Elsevier",

}

Comparison of first principles model of beer microfiltration to experiments via systematic parameter identification. / van der Sman, R.G.M.; van Willigenburg, G.; Vollebregt, H.M.; Eisner, V.; Mepschen, A.

In: Journal of Membrane Science, Vol. 484, 05.06.2015, p. 64-79.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Comparison of first principles model of beer microfiltration to experiments via systematic parameter identification

AU - van der Sman, R.G.M.

AU - van Willigenburg, G.

AU - Vollebregt, H.M.

AU - Eisner, V.

AU - Mepschen, A.

PY - 2015/6/5

Y1 - 2015/6/5

N2 - A first principles microfiltration model based on shear-induced diffusion is compared to experiments performed on the clarification of beer. After performing an identifiability and sensitivity analysis, the model parameters are estimated using global minimization of the sum of least squares. The model is compared to different series of experiments, where either crossflow or permeate flux is varied. This study is concluded with a parameter study on the scaling of the filtration time with various model parameters. We have found that the filtration time primarily depends on two dimensionless numbers, namely the normalized critical distance for cake layer formation, and the dimensionless time required to plug all pores in the selective layer. We have found that there is an optimal setting of these parameters, rendering a maximal amount of filtrated beer in one cycle.

AB - A first principles microfiltration model based on shear-induced diffusion is compared to experiments performed on the clarification of beer. After performing an identifiability and sensitivity analysis, the model parameters are estimated using global minimization of the sum of least squares. The model is compared to different series of experiments, where either crossflow or permeate flux is varied. This study is concluded with a parameter study on the scaling of the filtration time with various model parameters. We have found that the filtration time primarily depends on two dimensionless numbers, namely the normalized critical distance for cake layer formation, and the dimensionless time required to plug all pores in the selective layer. We have found that there is an optimal setting of these parameters, rendering a maximal amount of filtrated beer in one cycle.

KW - Beer

KW - Fouling

KW - Microfiltration

KW - Shear-induced diffusion

U2 - 10.1016/j.memsci.2015.03.015

DO - 10.1016/j.memsci.2015.03.015

M3 - Article

VL - 484

SP - 64

EP - 79

JO - Journal of Membrane Science

JF - Journal of Membrane Science

SN - 0376-7388

ER -