6 replies to this topic

[Reeda]

Hey guys

Can somebody please help me in understanding the workings of centrifugal cream separator? More specifically, how is percentage of a species  (fat in case of milk) controlled at a fixed composition in two product streams? I have heard back pressure on the product line is maintained to control the composition but how exactly does everything works? Please help me out i cant wrap my head around the concept

Thank you so much

[breizh]

Reeda,

 

Consider the  resource attached .

 

It may help you .

 

 

Good luck.

 

Breizh

Edited by breizh, 07 January 2015 - 12:57 AM.

[Reeda]

@ Breizh Thank you so much for the prompt reply this document helped so much. 

Summarizing what i have learnt from it is that by maintaining the separator at some fixed condition, we can obtain fat and skim of a constant composition and flow rate. At a certain flow of raw milk in the separator, if we want to increase the fat in cream we can do so by relieving the back pressure on the cream line and as a result the flow of cream will increase and that of skim will decrease. 

What will happen to the composition of milk and skim if we increase the flow of raw milk in the separator without changing the parameters of the separator (e.g bowl speed, back pressure valve position etc) ? Would each increase in the same ratio?

 

[breizh]

Reeda .

 

 The equipment is designed for a certain  performance  (flow rate , split  ) >>> design capacity.

 

 

Breizh

Edited by breizh, 07 January 2015 - 11:44 PM.

[KasperMG]

Generally Dairy separators e.g. for cream are designed to have a skimmed milk with < 0,5 % of fat, the amount of fat in the cream stream will be 38-42%.  The separator has an upper total feed capacity increasing the flow to a level higher as the max input will result in a higher fat content in the skim milk flow, lowering the flow will, up to a certain level, increase the fat content in the cream flow.

Be aware the design of this type of separator is based on having a minimum of fat in the skimmed milk flow and the % of fat in the cream flow is more or less depending on the operational setpoints.

Control equipment and detailled design of the inner package gives room to play and gives room to various applications like the above mentioned fresh milk separator but by changing the design it is possible to use such a machine for whey clearing and bactofugical applications.

The exact design is in the details

[Reeda]

Ok i got it.. thanku so much 

[breizh]

http://www.nzifst.or...n4.htm#radialvp

 

Reeda ,

Additional input .

 

Good luck.

Breizh