Products Introduction
The Food centrifuge machine is an important equipment for milk processing factories. It's also widely used for liquid material separation and decontamination.3-phase centrifugal disc separator
Food centrifuge machine can be manually open for check. It has an automatic driven disc. Its equipped with a complete sophisticated system that canseparate the butter (cream) from the skim milk according to the proportion difference of the substances in the milk and the temperature.
| DHN model is applied to dairy clarification | |||||
| Model | Capacity L/H | Inlet Pressure | Outlet pressure | Weight | Dimension mm |
| DHN360 | 2000-5000 | 0.05 Mpa | 0.1-0.35 Mpa | 1200 kg | 1530*1150*1500 |
| DHN470 | 5000-10000 | 0.05 Mpa | 0.1-0.4 Mpa | 1600 kg | 1800*1200*1750 |
| DHN550 | 10000-20000 | 0.05 Mpa | 0.1-0.4 Mpa | 2300 kg | 1950*1550*1960 |
| DHN616 | 25000-35000 | 0.1 Mpa | 0.3 Mpa | 3000 kg | 2185*1728*2082 |
Food centrifuge machine Process
| Pre-treatment: | first, clean and peel the beets to remove impurities. This ensures the cleanliness of the raw material and the quality of subsequent processing. |
| Crushing and soaking: | the cleaned beets are crushed and mixed with water. This step softens the beet tissue, making it easier to extract the sugars. |
| Thermal extraction: | Heating at a certain temperature and pressure releases sugars from beets. Extraction times and temperatures vary. One study showed that the optimal extraction process was a material-liquid ratio of 1:40, an extraction temperature of 80°C and an extraction time of 1.5 hours. Another study used a ratio of 1:30, a temperature of 115°C and a time of 4 hours. |
| Filtration and centrifugation: | the extracted mixture is filtered and spun to separate the sugar solution from the residue. This step can be done by natural evaporation or by using vacuum concentration equipment. |
| Cooling and crystallisation: | The concentrated sugar solution needs to be cooled and crystallised. During the cooling process, the sugars gradually precipitate out of the solution to form crystals. This controls the size and purity of the sugar particles. |
| Drying: | Finally, the crystallised sugar particles are dried to obtain the final product. Drying can be done by hot air drying, freeze drying and other methods. |
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