ORANGE SEPARATORS Food typical applications Beverage process Milk separation
Disk centrifuges are used in process engineering for the following basic separation duties
separate suspended particles from a liquid
separate two liquids of different densities with or without presence of solids
separate the micro-organisms (bacteria and spores) from milk
Milk separation during pasteurization is the most common application for the centrifugal
separators in dairies. The globular milk fat is separated from the skim and this separation normally
takes place between 45o – 60o C. This temperature assures a good skimming efficiency and a low viscosity of
the outlet cream. The skim efficiency is influenced by milk temperature, seasonal variation, milk quantity,
mechanical treatment and air bubbles suction upstream the separator.
Milk clarification
In many countries milk must be clarified at first received by the dairy, to remove impunties from milk.
If process conditions are favourable it is also possible to obtain an efficient reduction in the amount of leucocytes and bacteria.
The milk clarifier can be operate with cold or warm milk, however at higher temperature increases the clarification efficiency.
Centrifuges for milk separation (skimming) also perform clarification, but their efficiency is low in comparison to these milk clarifiers.
Whey clarification
The main purpose of whey clarification is to remove the curol fines from the whey to quarantee and maintain the best conditions in fat separation or whey ultrafiltration.
The whey clarifier is the most efficient way to reduce the fines.
Whey separation
Cream separation from whey, after cheese production is one of the most common treatments in dairies.
Whey contains small amounts of fat between 0,15 and 0,70% that must be removed.
Bactofugation
Bacteria removal centrifuges in order to reduce the spores and bacteria level in the milk.
This technology, increase the final milk quality and improves the heat treatment.
