A spatially resolved model for pressure filtration of edible fat slurries

Harry E.A. Van den Akker*, Doedo P. Hazelhoff Heeres, William Kloek

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

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A spatially resolved one dimensional pressure filtration model was developed for a slurry of edible fat crystals. The model focuses on the expression step in which a cake is compressed to force the liquid through a filter cloth. The model describes the local oil flow in the shrinking cake modeled as a porous nonlinear elastic medium existing of two phases, viz. porous aggregates and interaggregate liquid. Conservation equations lead to a set of two differential equations (vs. time and vs. a material coordinate ω) for two void ratios, which are solved numerically by exploiting a finite-difference scheme. A simulation with this model results in a spatially resolved cake composition and in the outflow velocity, both as a function of time, as well as the final solid fat contents of the cake. Simulation results for various filtration conditions are compared with experimental data collected in a pilot-plant scale filter press.

Original languageEnglish
Article numbere17307
Number of pages14
JournalAIChE Journal
Issue number10
Publication statusPublished - 2021


  • cake consolidation
  • fat agglomerates
  • food processing
  • numerical simulation
  • pressure filtration


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