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Effect of Phospholipids on Crude Linseed Oil Filtration

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Lecithin addition (0 to 10%) in crude linseed oil was used to investigate the effect of phospholipids on oil filtration at 20°C. The addition of lecithin (more than 2%) results in a decrease in the filtration rate, an increase in the cake resistance, and a modification of the filtration mechanism from cake resistance to intermediate blocking. At 20°C the lecithin precipitated on the particles and caused sedimentation of a deposit impermeable to oil that slows down the oil flow through the cake. The magnetic stirring is not an efficient way of filtration improvement on the contrary of filtration at 50°C.

Keywords: Cake resistance; dead-end filtration; filtration mechanism; linseed oil; phospholipids

Document Type: Research Article


Affiliations: 1: Ecole Superieure de Chimie Organique et Minerale, Compiegne, France 2: Universite de Technologie de Compiegne, Compiegne, France

Publication date: January 1, 2009


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