Cake Deliquoring

Cake dewatering is a process step that follows solid-liquid separation and aims to reduce the water content of the filter cake. After cake filtration, the removed cake often still contains significant amounts of liquid, which are retained in the pores by capillary forces. To reduce transport and disposal costs or enable further processing, the cake is dewatered – for example, by compressed air or vacuum treatment, centrifuging, roller pressing, or thermal drying. By blowing air into the filter cake (compressed air dewatering), free water can be expelled from the pores and the dry solids content increased. GKD fabrics are designed to distribute the outgoing airflow evenly and minimize mechanical stress on the threads. Efficient cake dewatering improves the quality of the separated solid, reduces energy consumption in subsequent drying stages, and increases the overall process efficiency.