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Diatomaceous earth filtration is a special filtration process that removes particles from liquids as it passes through a layer of fossilized remains of microscopic water organism called diatoms. These diatoms are mined from diatomite deposits which are located along the Earth's surface as they have accumulated in sediment of open and moving ...
Diatomaceous earth is available commercially in several formats: granulated diatomaceous earth is a raw material simply crushed for convenient packaging; milled or micronized diatomaceous earth is especially fine (10 μm to 50 μm) and used for insecticides; calcined diatomaceous earth is heat-treated and activated for filters
Schematic diagram of a Berkefeld filter Berkefeld field filter. A Berkefeld filter [1] is a water filter made of diatomaceous earth (Kieselgur).It was invented in Germany in 1891, and by 1922 was being marketed in the United Kingdom by the Berkefeld Filter Co. [2] Berkefeld was the name of the owner of the mine in Hanover, Germany, where the ceramic material was obtained.
Most filtration in a winery can be classified as either the coarser depth filtration or the finer surface filtration. [4] In depth filtration, often done after fermentation, the wine is pushed through a thick layer of pads made from cellulose fibers, diatomaceous earth, or perlite. In surface filtration, the wine passes through a thin membrane.
Filter aid selection: filter aid are recoat cake that act as the actual filter media and there two different types which are diatomaceous earth or perlite. Important parameter to consider is the solid penetration into the pre coat cake and its limits 0.002 to 0.005 inch penetration thickness.
Filter aids, such as diatomaceous earth or activated carbon are usually used to form the filter cake. The purpose is to increase flow rate or achieve a smaller micron filtration. The filter cake grows in the course of filtration, becoming "thicker" as particulate matter and filter aid is retained on the filter.
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