They push up the capillary pressure

They push up the capillary pressure and worsens the cake dewatering. At higher solid concentration > 25 [% Vol.] the cake does not stratify any more.

Results (Chinese Traditional) 1:

他們推的毛細管壓力，惡化蛋糕脫水。在高固體濃度 > 25 [%卷] 蛋糕不分層任何更多。

Results (Chinese Traditional) 2:

他們推高毛細管壓力和惡化蛋糕脫水。在高固含量> 25％（體積）]蛋糕不分層了。

Results (Chinese Traditional) 3:

他們推高了毛細管壓力，加重了濾餅的脫水效能。在高固體濃度> 25卷[ % ]蛋糕再不分層。