Effects of particle size and its distribution on specic cake resistance

during rice wine microltration

J. Sripui
a
, C. Pradistsuwana
a,
, W.L. Kerr
b
, P. Pradipasena
a
a
Department of Food Technology, Chulalongkorn University, Bangkok 10330, Thailand
b
Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
a r t i c l e i n f o
Article history:
Received 16 August 2010
Received in revised form 10 December 2010
Accepted 31 January 2011
Available online 17 February 2011
Keywords:
Specic cake resistance
Particle size
Size distribution
Rice wine
Microltration
a b s t r a c t
The effects of particle size and its distribution on permeate ux and specic cake resistance (a) of rice
wine suspensions were determined. Specic cake resistance decreased as the ratio of particles having size
larger than 45 lm increased. For rice wine suspensions with particle sizes in the range of 120 lm (mean
diameter of 56 lm), a increased linearly with total suspended solids concentration. The dependence of a
on total suspended solids concentration was minimal when particles with size greater than 20 lm were
present. Specic cake resistance was independent of total suspended solids concentration when rice wine
suspensions contained greater than 50% by weight of particles having size larger than 45 lm.
2011 Elsevier Ltd. All rights reserved.
1. Introduction
Rice wines are common in many East and Southeast Asian coun-
tries. Although particular practices vary, the rice starch is converted
to sugars that are fermented to alcohol. For example, in the rice
wine Sato from Thailand, mold in the starter culture helps hydro-
lyze starch from the glutinous rice into simpler sugars that can be
converted to alcohol by yeast. Various herbs and spices may be em-
ployed to impart avors characteristic of a region. The product may
be pasteurized by heat to limit harmful bacteria, although the heat
may affect the product characteristics. Microltration has been
shown to be useful for removing unwanted microorganisms, and
helping to clarify the nal beverage (Carneiro et al., 2002; Czekaj
et al., 2000, 2001; Fukumoto et al., 1998; Gan et al., 2001; Salazar
et al., 2007; Urkiaga et al., 2002; Vaillant et al., 1999). Limiting fac-
tors are the rate at which product can be ltered, and the effects
that suspended particles have on resistance to ltration.
Microltration performance is affected by feed characteristics,
operating conditions, and membrane properties (Baker et al.,
1985; Bowen and Jenner, 1995; De Bruijn et al., 2003; Fillaudeau
and Carrere, 2002; Gan et al., 2001; Nandi et al., 2009; Salazar
et al., 2007; Urkiaga et al., 2002). Feed constituents and suspended
solid size, concentration and structure affected the permeate ux
and permeate characteristics of wine and other colloidal systems
(Bowen and Jenner, 1995; Guell et al., 1999; Lee et al., 2003a; Mad-
aeni, 2001; Vernhet and Moutounet, 2002). Filtration performance
was governed by the presence of colloidal particles, which plugged
the pores of the membrane leading to a reduction in permeate ux
(Czekaj et al., 2000; Kawakatzu et al., 1993; Vernhet et al., 2003).
The composition and properties (hydrophobicity and surface
charge) of extracellular polymeric substances produced by micro-
bial were reported to affect permeate ux (Lee et al., 2003b).
Increasing the average particle size of aqueous soy extract led to
an increase in permeate ux (Noordman et al., 2003). Increasing
the particle concentration caused a decrease in permeate ux (Vla-
disavljevic et al., 2003; Vyas et al., 2000b). Pretreatments such as
preltration and centrifugation were used to minimize fouling
and membrane resistance by reducing the total suspended solids
concentration in beer (Fillaudeau and Carrere, 2002). To obtain
high quality juice by ultraltration, various pretreatments includ-
ing centrifugation, occulation by gelatin and/or bentonite, and
enzymatic treatment were carried out to minimize membrane
fouling, to maximize permeate ux and to optimize juice quality
(Rai et al., 2007; Yu and Lencki, 2004).
Operating conditions for microltration include transmem-
brane pressure, crossow velocity, and stirring speed. An increase
in the transmembrane pressure and crossow velocity resulted in
greater permeate ux of lactalbumin suspensions (Vyas et al.,
2000a). Several researchers have shown that membrane pore size
also affects the permeate ux and characteristics (Carneiro et al.,
2002; De Bruijn et al., 2002; Gan et al., 2001; Girard and Fukumoto,
1999). Burrell and Reed (1994) concluded that large pore size
membranes increase permeate ux and turbidity.
Filtration performance is usually expressed in terms of the l-
trate ux (J), dened as the ltrate ow rate per unit membrane
0260-8774/$ - see front matter 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2011.01.033

Corresponding author. Tel.: +66 2218 5515; fax: +66 2254 4314.
E-mail address: pchidphong@hotmail.com (C. Pradistsuwana).
Journal of Food Engineering 105 (2011) 7378
Contents lists available at ScienceDirect
Journal of Food Engineering
j our nal homepage: www. el sevi er. com/ l ocat e/ j f oodeng
area. In a dead-end ltration process, the resistance to ow offered
by the cake layer is dominant, and typically increases proportion-
ally with the cake thickness (Foley, 2006; Lodge et al., 2004). Under
constant pressure conditions, permeate ow is dependent upon
the pressure differential (DP) across the cake and expressed as:
J
1
A
dV
dt

DP
laCV
A
R
m
1
At constant pressure:
1
J

laC
ADP
V
lR
m
DP
2
Thus, it is possible to determine the specic cake resistance at a
given pressure drop from the slope of a plot of 1/J versus V (Chud-
acek and Fane, 1984; Foley, 2006). The specic cake resistance may
vary with transmembrane pressure, thus affecting its performance
(Chudacek and Fane, 1984; Kumar and Roy, 2008; McCarthy et al.,
1998; Tanaka et al., 1994). This can be described by the power-law
equation:
a a
0
DP
n
3
The cake is incompressible for n = 0 and is more compressible
for higher values of n. Specic cake resistance is dependent on sev-
eral factors including particle shape, size distribution, porosity, and
particle density (Endo and Alonso, 2001), as well as suspended sol-
ids concentration (Lee et al., 2003b; Mhurchu and Foley, 2006; Ta-
naka et al., 2001).
Pretreatment of feed prior to microltration can enhance micro-
ltration performance. Such treatments involve different separa-
tion methods and affect the suspended solids concentration,
particle size or distribution of the feed. As the use of microltration
for clarication and cold pasteurization of rice wine is promising,
this research aims to study the effects of pretreatment methods
on rice wine characteristics and microltration performance. Fil-
tration rate and specic cake resistance are particle size depen-
dent, however, the quantitative evaluation of particle size
dependence of these two parameters is limited. Therefore, this re-
search was designed to quantitate the effect of particle size and
size distribution on specic cake resistance. This includes studying
the inuence of total suspended solids, particle size and its distri-
bution on permeate ux and specic cake resistance.
2. Material and methods
2.1. Preparation of pretreated rice wine
The fermented liquor of rice wine was prepared using a tradi-
tional batch fermentation process. Thai glutinous rice (Double
Horses Brand, Thailand) was purchased at a grocery in Atlanta,
Georgia. The rice was soaked in water for approximately 23 h,
then steamed for 0.5 h. Once cooled, it was mixed with 50% w/
wdeionized water and 2% w/wstarter culture (Shanghai Yeast Ball,
Zhenxiang Yeastball Company, Macau, China). The mixture was
stored in 20 L glass jars at 30 C. After 4 days, deionized water
was added to adjust the soluble solids to 24Brix and the contain-
ers were kept under anaerobic conditions for a total of 10 days. The
fermented liquor was passed through a 10 mesh sieve to remove
pieces larger than 1.7 mm. The liquid was then pretreated prior
to microltration using three different separation methods: ltra-
tion through cheesecloth (RW
f
), sedimentation (RW
s
), or centrifu-
gation (RW
c
). The rst treatment group was poured through two
layers of 18 mesh cheesecloth. The second group was allowed to
sediment for 3 h before decanting the clear liquid. The nal group
was subjected to centrifugation at 3000g for 30 min (Universal 32R
Hettich, Tuttlingen, Germany). The pretreated rice wines were kept
at 3 C prior to analysis.
The pretreated rice wines were analyzed for pH, alcohol con-
tent, total soluble solids content, titratable acidity, total suspended
solids concentration, and particle size distribution. The alcohol
content was measured with an Ebulliometer (Dujardin-Salleron,
Arcueil, France), and total soluble solids content with a refractom-
eter (Atago, Tokyo, Japan). Titratable acidity was determined by
titration with 0.1 N NaOH standard according to AOAC Method
962.12 (AOAC, 1995) and expressed as grams citric acid per
100 g sample. To determine total suspended solids concentration,
a sample of known weight was ltered through a weighed mem-
brane (0.22 lm Nitrocellulose, Millipore, Bedford, MA, USA). The
cake was dried in a hot air oven (model ED, Winder, Tuttlingen,
Germany) at 105 C for 24 h. The dried cake was weighed and total
suspended solids concentration was calculated. Particle size, in
term of volume-weighted mean (D
v
), and particle size distribution
of the samples were determined with a laser diffraction particle
size analyzer (Mastersizer 2000, Malvern, UK).
2.2. Preparation of rice wine suspensions having different particle size
distributions
Rice wine suspensions having three different particle size distri-
butions in the range of 120, 1200, and 1400 lm were prepared.
These samples were obtained by ltration, sedimentation, and cen-
trifugation of the fermented liquor. The fermented liquor was l-
tered through a 35 mesh standard sieve (Retsh, Haan, Germany)
to remove particles larger than 400 lm and 200 mesh standard
sieves to remove particles larger than 200 lm. Sedimentation
of the liquor for 3 h produced samples with particles smaller than
20 lm.
To vary solids concentration, each supernatant was centrifuged
at 3600g and 25 C for 30 min. The supernatant was microltered
using a 0.45 lm cellulose acetate membrane (Sartorius, Goettin-
Nomenclature
A membrane area (m
2
)
C concentration of suspended solids in a feed samples
(% w/w)
D
v
volume-weighted mean (lm)
J permeate ux (m
3
m
2
s
1
)
n compressibility index
DP transmembrane pressure (Pa)
R
m
membrane resistance (m
1
)
t ltration time (s)
V permeate volume (m
3
)
W weight fraction of suspended solids dened as w
i
/w
j
w
i
weight of particles larger than 45 lm (kg)
w
j
weight of particles smaller than 45 lm (kg)
Greek symbol
a specic cake resistance (m kg
1
)
a
o
constant (m kg
1
)
l dynamic viscosity of permeate (Pa s)
74 J. Sripui et al. / Journal of Food Engineering 105 (2011) 7378
gen, Germany). The suspended solids were resuspended in the
microltered supernatant. Then each rice wine suspension was di-
luted with the microltered supernatant to obtain suspended sol-
ids concentration in the range of 0.041.00% w/w. The total
suspended solids concentration, particle size and its distribution
were analyzed as described above. The permeate viscosity was
measured using a CannonFenske viscometer (No. 150, Kimble
Glass, Vineland, NJ, USA) following AOAC 974.07 (2005), while per-
meate density was determined with a pycnometer (25 ml, Kimble
Glass, Vineland, NJ, USA) following AOAC 920.56 (2005).
2.3. Preparation of rice wine suspensions having different weight
fractions of suspended solids
The rice wine suspensions having particle size distributions in
the range of 11000 lm were used to obtain ve levels of weight
fraction of suspended solids (W). These samples were prepared by
ltration through 35, and then 325 mesh standard sieves (Retsh,
Haan, Germany). The retentate contained suspended solids with
particle sizes in the range of 45500 lm. The ltrate contained sus-
pended solids of particle size less than 45 lm. Both fractions were
centrifuged at 3600g and 25 C for 30 min. The supernatant was
microltered. The sediment was resuspended in the microltered
supernatant and the total suspended solids determined. The sus-
pension was diluted with sufcient microltered supernatant to
obtain a suspended solids concentration of 1% w/w. The suspension
obtained from the ltrate was mixed with the suspension obtained
from retentate to obtain 0:100, 75:25, 50:50, 25:75, and 100:0
weight ratios. Thus, the weight fraction of suspended solids having
size larger than 45 lmwere 0, 0.25, 0.05, 0.75, or 1.00, respectively.
Each mixture was diluted with the microltered supernatant to ob-
tain the total suspended solids concentration of 0.2, 0.5, and 1.0% w/
w. The total suspended solids concentration and particle size distri-
bution were determined as described previously.
2.4. Microltration experiments
The microltration experiments were conducted using dead-
end ltration in a 2 L batch stainless-steel microltration unit
(Amicon Model 2000, Millipore, USA) mounted with 0.45 lm
hydrophilic polyvinylidene diuoride (PVDF) membranes (Dura-
pore

, Millipore, USA). The effective ltration area was

0.0133 m
2
. Alternately, experiments were conducted using a 0.5 L
batch acrylic resin microltration unit (locally made in Bangkok,
Thailand) above a 0.45 lm cellulose acetate membrane (Sartorius,
Goettingen, Germany) having 0.0033 m
2
effective ltration area.
The 4P was controlled with compressed nitrogen gas fed into
the top of the ltration unit, and controlled with a pressure gauge
and regulator. After each use, the microltration unit was rinsed
with sterile deionized water. A new membrane was used for each
run. All experiments were conducted in duplicate. The permeate
was collected and weighed with an electronic balance (Mettler,
Germany) every 2 min. The permeate ux was calculated, and
the specic cake resistance and compressibility calculated using
Eqs. (2) and (3) (Chudacek and Fane, 1984; Foley, 2006).
3. Results and discussion
3.1. Effects of pretreatment method
The effects of the three different pre-separation methods on to-
tal soluble solids, alcohol content, titratable acidity and total sus-
pended solids concentration are summarized in Table 1, while
the effects on particle size are shown in Fig. 1. Total soluble solids
(14.0Brix), alcohol content (10.0% v/v), and titratable acidity
(3.643.68 g citric acid/100 g) did not differ for the pretreated rice
wines, but total suspended solids concentration and the particle
size distribution of samples did. The total suspended solids concen-
tration of RW
c
(0.02% w/w) was lower than that of RW
s
(0.12% w/
w), and RW
f
(0.66% w/w), respectively. The RW
c
samples had par-
ticles between approximately 1 and 20 lm, but the RW
f
and RW
s
samples had bimodal size distributions between 1 and 20 lm, as
well as particles between 20 and 400 lm(Fig. 1). The volume ratios
of small (120 lm) to large (20400 lm) particles was 80:20, 97:3,
and 100:00 for the RW
f
, RW
s
, and RW
c
samples respectively. Cen-
Table 1
Effects of pretreatment method on properties of rice wine, permeate ux and specic
cake resistance.
Characteristics of
pretreated rice wine
Pretreatment methods
Cheesecloth
(RW
f
)
Sedimentation
(RW
s
)
Centrifugation
(RW
c
)
Total soluble solids content
(Brix)
14.0
a
0.0 14.0
a
0.0 14.0
a
0.0
Alcohol content (% v/v) 10.0
a
0.1 10.0
a
0.1 10.0
a
0.1
Titratable acidity (g citric
acid/100 g)
3.64
a
0.06 3.67
a
0.06 3.68
a
0.03
Total suspended solids
concentration (% w/w)
0.66
a
0.01 0.12
b
0.01 0.02
c
0.01
Specic cake resistance;
a 10
10
(m kg
1
)
4.33
b
0.07 17.00
c
0.07 98.70
a
0.20
a,b,c
Mean values in the same row followed by different letters are signicantly
different (p 6 0.05).
0
5
10
15
20
0 1 10 100 1000
Particle size (m)

V
o
l
u
m
e

(
%
)
Cheesecloth
Sedimentation
Centrifugation
0
20
40
60
80
100
0 1 10 100 1000
Particle size (m)
C
u
m
u
l
a
t
i
v
e

v
o
l
u
m
e

(
%
)
a
b
Fig. 1. Particle size distribution of pretreated rice wine prepared by cheesecloth,
sedimentation, and centrifugation expressed in volume (%) (a), and cumulative
volume (%) (b).
J. Sripui et al. / Journal of Food Engineering 105 (2011) 7378 75
trifugation or sedimentation were clearly better at reducing total
suspended solids than ltration through cheesecloth particularly
by eliminating or greatly reducing the number of larger particles.
However, all pretreatment methods decreased the total suspended
solids concentration and inuenced particle size and its distribu-
tion in the rice wine.
During subsequent microltration of all pretreated rice wines,
the permeate ux decreased rapidly and then gradually decreased
thereafter (Fig. 2), presumably as the build-up of lter cake in-
creased resistance to the permeate ow. The relationship between
permeate ux and cumulative volume followed the cake ltration
phenomena expressed by Eq. (2) with the correlation coefcient
(R
2
) higher than 0.95. The greater reduction of total suspended sol-
ids by centrifugation, and to a lesser extent by sedimentation, led
to decreased membrane fouling and cake layer formation, and thus
less resistance to ow. As noted previously, centrifugation led to
much lower total suspended solids, and of this a much greater frac-
tion consisted of smaller size particles. RW
f
had the highest sus-
pended solid concentration but the lowest volume ratio of small
particles to large particles. The data suggested that centrifugation
was the best method for reduction of both suspended solids size
and concentration. Therefore, centrifugation gave the highest per-
meate ux as the result of the lowest suspended solid concentra-
tion. While, the decline of the permeate ux was likely due to
the smaller size of suspended solids, as smaller particles preferen-
tially deposit on the membrane surface causing greater reduction
in ux (Wickramasinghe et al., 2004). The smallest particle gave
the highest cake resistance per unit mass of the cake. It may also
be that the penetration of the small colloidal constituents within
the rice wine resulted in greater internal fouling of the membrane
(Vernhet et al., 2003).
The specic cake resistances of the RW
c
, RW
s
, and RW
f
samples
were 98.7, 17.0 and 4.33 10
10
m kg
1
, respectively (Table 1).
Again the highest specic cake resistance for RW
c
may be attrib-
uted to a higher ratio of small to large particles. This suspension
contained higher fractions of small suspended solids, leading to
greater compaction and less cake porosity (Madaeni and Fane,
1996). Presumably, the smaller particles will pack more closely
creating a denser cake layer, and exhibited higher resistance to
ow per unit mass of the cake layer. However, there was less total
suspended solids in the RW
c
, and the cake layer thickness was
likely much thinner.
3.2. Effects of transmembrane pressure
In order to evaluate the effect of transmembrane pressure on
specic cake resistance, microltration was performed at 138,
276, 414, and 552 kPa. The RW
s
were selected as the feed suspen-
sion as they had a particle size distribution typical of commercial
rice wine. The specic cake resistance was calculated for each con-
dition using Eq. (2) and the results shown in Table 2. The specic
cake resistance was found to increase with transmembrane pres-
sure, indicating a compressible lter cake. The relationship of spe-
cic cake to the transmembrane pressure was tted to Eq. (3)
(R
2
= 0.99) and found to be:
a 4:1 10
8
DP
0:97
4
The cake compressibility index of RW
s
was 0.97, indicating that
the RW
s
cake was highly compressible. This reects the relatively
soft nature of suspended solids in pretreated rice wine, which con-
sist of the ne particles of microorganisms and macromolecules
such as hydrolyzed gelatinized rice starch. These constituents
cause membrane fouling by capture on and within the membrane
pores, and by cake formation due to the deposition on the external
surface of the membrane. The compressibility of microorganisms
in various lter cakes was found to range from 0.28 to 1 (Kawakat-
zu et al., 1993). Cakes, formed by bacteria and colloids, were simul-
taneously compressed when subjected to high pressure resulting
in more resistance to permeate ux (Chellam and Xu, 2006). The
breaking of suspended particles under pressure also caused an in-
crease in specic cake resistance (McCarthy et al., 1998). That is,
the cake is more compact and less porous at greater transmem-
brane pressure (Iritani et al., 1991).
3.3. Effects of particle size distribution and suspended solids on specic
cake resistance
The rice wine suspensions having three different particle size
distributions in the range of 120, 1200, and 1400 lm obtained
by ltration, sedimentation, and centrifugation of the fermented li-
quor were used for investigation in this study. Rice wine suspen-
sions having the smallest size particles had a single peak located
between 1 and 20 lm (100% volume) and D
v
of 5 lm (Fig. 3). Rice
wine suspensions having medium (1200 lm) and large particle
sizes (1400 lm) showed bimodal size distributions, with most
of the particles having diameter in the range of 120 lm. For the
1400 lm samples, about 16% of the particles (by volume) had a
diameter ranging from 20 to 200 lm and only 12% of the particles
had diameters ranging from 200 to 400 lm. The percentage of par-
ticles between 1 and 20 lm were 100%, 88%, or 77% and between
20 and 400 lm were 0%, 12%, or 23%, respectively for the relatively
small, medium and large particle size suspensions. Also, the vol-
ume-weighted mean diameter was 14 lm for the 1200 lm sus-
pensions, and 59 lm for and 1400 lm suspensions.
The specic cake resistance of these samples, which had sus-
pended solids concentrations in the range of 0.051.00% w/w, were
determined (Fig. 3). The results showed that at the same sus-
pended solids concentration, the specic cake resistance of the
120 lm rice wine suspensions was the highest and that of the
1400 lm rice wine suspensions was the lowest. As the total sus-
pended solids of the 120 lm rice wine suspensions increased, the
Fig. 2. Effect of pretreatment methods on permeate ux (the lines represent the
cake ltration phenomena as expressed by Eq. (2)).
Table 2
Effect of transmembrane pressure on specic cake resistance of pretreated rice wine.
DP (kPa) Specic cake resistance (m kg
1
) (10
10
)
138 5.25
a
276 9.12
b
414 13.20
c
552 19.10
d
a,b,c,d
Mean values followed by different letters are signicantly different
(p 6 0.05).
76 J. Sripui et al. / Journal of Food Engineering 105 (2011) 7378
specic cake resistance also increased. In contrast, the specic cake
resistance of rice wine suspensions having mean diameters of 14
and 59 lm (that is, the 1200 and 1400 lm samples), did not dif-
fer signicantly with total suspended solids concentration. At
1% w/w of suspended solids, the specic cake resistance of the 1
20 lm (a = 101 10
10
m kg
1
) and 1200 lm (a = 47 10
10
m
kg
1
) rice wine suspensions were higher than that of the
1400 lm sample (a = 610
10
m kg
1
).
Subsequently, the effects of the amount of the suspended solids
larger than 45 lm (compared to that smaller than 45 lm) in rice
wine suspensions, and the volume-weighted mean diameters on
the specic cake resistance were investigated. The volume-
weighted mean diameters of rice wine having ratios of suspended
solids size (greater: lesser) than 45 lm (W = 0.25, 0.50, 0.75 and
1.0) were 6, 206, 243, 255, and 260 lm (Fig. 4). The specic cake
resistance decreased with ratios of large to small particles, partic-
ularly at ratios up to 0.50. That is, rice wine suspensions containing
larger suspended particles led to decreased specic cake resistance.
The presence of 12% of the particles with diameters between 20
and 200 lm in the 1200 lm samples caused a decrease in both
the specic cake resistance and the dependence of specic cake
resistance on suspended solids concentration. The presence of only
23% of the particles having diameters larger than 20 lm in the 1
400 lm samples yielded a major decrease in specic cake resis-
tance compared to the rice wine suspensions containing smaller
particle sizes. These results indicate that the presence of at least
7% of the particles with diameters larger than 20 lm is required
for best microltration performance, and serve as a self-ltering
aid. Thus, the presence of particles having diameter larger than
20 lm in rice wine suspensions promotes a decrease in specic
cake resistance, resulting in an increase in permeate ux. Other
researchers have found that ocs of 40 lm in cakes led to lower
specic cake resistance than ocs of 10 lm, as the smaller ocs
form a more compact cake (Lee et al., 2003a).
Therefore, the mixing of large suspended solids in the feed and/
or the use of suitable pretreatments is of benet to microltraion
performance. For all total suspended solids concentration (0.2,
0.5 and 1.0% w/w), the specic cake resistance decreased with an
increase in W (Fig. 4). The specic cake resistance increased with
total suspended solids concentration. The CarmanKozeny equa-
tion shows that the cake resistance is a function of porosity of
the cake layer (Fane, 1984; Foley, 2006). The more compact or
smaller particles lead to the higher cake resistance (Lee et al.,
2003a). This may indicate that smaller particles form more com-
pact and less porous cake. The specic cake resistance was found
to be a reciprocal function of the square of geometric mean diam-
eter of particles (Endo and Alonso, 2001).
4. Conclusions
The pretreatment method affected the microltration perfor-
mance of rice wine containing suspended particles. Pretreatment
inuenced both permeate ux and specic cake resistance. The
lowest total suspended solids concentration and size distribution
resulted in the greatest specic cake resistance.
The specic cake resistance of rice wine suspensions decreased
with suspended solids concentration, and with an increase in the
weight fraction of suspended solids having size larger than 45 lm.
Acknowledgements
The authors would like to thank Assistant Professor Surapong
Navankasattusas, Chulalongkorn University for his valuable sug-
gestion. Particle size analysis was done at Powder Technology Lab-
oratory, Department of Chemical Engineering, Faculty of
Engineering, Chulalongkorn University. This research was funded
by the Royal Thai Government and Khon Kaen University.
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0.0 0.2 0.4 0.6 0.8 1.0
S
p
e
c
i
f
i
c

c
a
k
e

r
e
s
i
s
t
a
n
c
e

x

1
0
-
1
0

(
m

k
g
-
1
)
a
b
c
cde
cde
cd
c
e
de
f f
f f
f
0
20
40
60
80
100
120
140
Suspended solids concentration (% w/w)
Dv
(% Vol)
1-20 m 20-200 m
(% Vol) ( m)
200- 400 m
(% Vol)
5.01 100 0 0
5.75 88 12 0
1-20 m
1-200 m
1-400 m 6.60 77 16 7
Fig. 3. Effect of suspended solids concentration on specic cake resistance of rice
wine suspensions having different particle size distribution. Points with different
letters (a, b,. . ., f) are signicantly different in value (p 6 0.05).
gh
efgh def
d
c
h
gh
efg
d
b
h
fgh
de
c
a
0
5
10
15
20
25
30
0.0 0.2 0.4 0.6 0.8 1.0
Weight fraction of suspended solids having size larger than 45 m
S
p
e
c
i
f
i
c

c
a
k
e

r
e
s
i
s
t
a
n
c
e

x

1
0
-
1
0

(
m

k
g
-
1
)
0.2 % w/w
0.5 % w/w
1.0 % w/w
W
Dv
( m)
1-20 m
(% Vol)
20-200 m
(% Vol)
200-400 m
(% Vol)
0.00 6 98 0 0
0.25 206 24 30 46
0.50 243 13 35 52
0.75 255 8 36 56
1.00 260 5 38 57
Fig. 4. Effect of weight fraction of suspended solids having size larger than 45 lm
on specic cake resistance of rice wine suspensions for suspended solids concen-
tration of 0.2, 0.5, and 1.0% w/w. Points with different letters (a, b,. . ., h) are
signicantly different in value (p 6 0.05).
J. Sripui et al. / Journal of Food Engineering 105 (2011) 7378 77
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