Chu C.P.Lee D.J.Liu Z.Jin W.H.2019-05-132019-05-13200401496395https://scholars.lib.ntu.edu.tw/handle/123456789/407802Sludge cakes sampled at various positions and times in an electroosmosis-dewatering chamber were analyzed using microtome-slicing techniques. The flocs accumulated at the anode due to the electrostatic attraction. The porosity continued to decrease as most of the biomass coagulated into large clusters. During the constant-rate period of moisture removal, the morphological differences between the cakes at the two electrodes were less significant. During the falling-rate period, a relatively large difference in cake porosity appeared between the electrodes, involving difference in pore size, porosity, Sierpinski fractal dimension (D SC), and pore boundary fractal dimensions (DB).Electroosmotic dewateringMicrotomePoreSludge cakesjournal article10.1081/SS-1200304862-s2.0-2142654935https://www.scopus.com/inward/record.uri?eid=2-s2.0-2142654935&doi=10.1081%2fSS-120030486&partnerID=40&md5=7b9dad2b3f68da7c8ab926b3e07975a8