Cake Filtration Simulation

Filtration rate rises with pressure and cake permeability and falls with viscosity and cake height — so lower, more permeable cakes and higher pressure help. DyssolPro computes the Darcy pressure drop from these, so you can study how cake height, permeability, and pressure trade off and find a faster operating point.

Wet cake means deliquoring hasn’t driven the saturation down — too little applied pressure or time against the cake’s capillary pressure. DyssolPro models deliquoring (Nicolaou or Schubert) and returns the residual moisture, so you can study how deliquoring pressure and time reduce it.

Vacuum is simple and continuous but limited to ~1 bar of driving force; pressure filtration reaches drier cakes on fine or compressible solids. DyssolPro lets you set the pressure difference and compare the resulting filtration rate and cake moisture for each, so the choice rests on predicted performance.

Blinding is fines lodging in the cloth, raising medium resistance — a media/operational effect the model doesn’t simulate. DyssolPro covers the cake and filtrate side; for the cause you can study upstream conditioning or a filter aid, and represent the effect through a higher medium resistance.

Finer particles make a less permeable cake that filters slower and holds more moisture. DyssolPro carries the PSD and uses cake permeability in the Darcy calculation, so you can study how a finer feed slows filtration and wets the cake.

You want the minimum wash ratio that hits the purity target, which depends on washing efficiency and dispersion. DyssolPro models washing (Choudhary–Dahlstrom or Wakeman), so you can study residual contaminant versus wash-liquid volume and find the smallest effective wash.

Fine particles need higher pressure, sometimes a filter aid or flocculant to build a more open cake. DyssolPro models the cake’s filtration and moisture given its permeability, so you can study how a coarser effective cake (from a filter aid) improves rate and dryness — the aid chemistry itself is a lab choice.

Higher feed concentration builds the cake faster, reaching the target cake sooner but also raising resistance. DyssolPro relates cake height and the Darcy pressure drop to the throughput, so you can study how feed concentration shifts the filtration duty.

Scale-up transfers measured cake resistance, washing efficiency, and deliquoring parameters to the full-size area and pressure. DyssolPro is built for this: fit those parameters to lab data, then run the model at production area and pressure to predict cake moisture and filtrate before specifying the machine.

The model relates cake height to the solids filtered and the Darcy resistance it creates. In DyssolPro you set the cake parameters and filter area and study how the cake and pressure drop develop for your slurry — noting the model is steady-state rather than a within-cycle transient.

Clarity depends on the medium retaining fines; in this model solids capture is taken as complete. DyssolPro therefore predicts a solids-free filtrate by assumption — if real filtrate is turbid, that points to medium penetration or a torn cloth, which is an equipment matter the model flags by contrast rather than computes.

Rising filtration time usually means cloth blinding or a less permeable (finer or more compressible) cake. DyssolPro lets you study how reduced permeability or a finer feed raises the Darcy pressure drop and slows filtration, helping separate a feed change from a blinding problem.

Compressible cakes lose permeability under pressure, so higher pressure yields diminishing rate gains. DyssolPro uses cake permeability and resistance in the Darcy calculation, so by varying them with pressure you can study the compressibility effect on rate and moisture.

Filter-aid selection (diatomite, perlite, cellulose) is a lab decision about cake structure. DyssolPro doesn’t pick the aid, but it lets you represent its effect through a more permeable cake and quantify the gain in rate and dryness, so you target the aid’s required performance.

Cracking comes from cake shrinkage during deliquoring, which lets gas bypass and stalls drying — a physical effect the model doesn’t simulate. DyssolPro computes the intended deliquoring saturation; cracking is diagnosed when real moisture exceeds that prediction.

Efficient washing means displacing contaminated pore liquid with the least wash, set by wash ratio and dispersion. DyssolPro’s washing models (Choudhary–Dahlstrom, Wakeman) let you study residual contaminant versus wash ratio and find the optimum wash sequence.

Higher pressure raises filtration rate and drives deliquoring to a lower moisture, with diminishing returns on compressible cakes. DyssolPro takes the pressure difference as an input to both the Darcy and deliquoring models, so you can map rate and cake moisture against pressure.

Channeling (gas finding open paths during deliquoring) is a physical cake-structure problem the model doesn’t resolve. DyssolPro predicts the uniform-cake deliquoring result; a worse real outcome indicates channeling, pointing you to cake formation or cracking upstream.

Residual moisture is set by the deliquoring balance of applied pressure against capillary pressure, plus time. DyssolPro models this (Nicolaou/Schubert) and returns the cake moisture, so you can study how more deliquoring pressure or time dries the cake toward its residual saturation.

The unit does exactly this: filtration (Darcy), then washing (Choudhary–Dahlstrom or Wakeman), then deliquoring, with the spent wash merged into the filtrate. In DyssolPro you parameterize all three stages and get the washed cake’s purity and moisture together in one unit.