According to the structure and separation requirements, the centrifuges in the food industry can be divided into three types: filter centrifuges, sedimentation centrifuges and separators. The centrifuge has a cylinder that rotates at a high speed about its own axis, called a drum, which is usually driven by an electric motor. After the suspension (or emulsion) is added to the drum, it is rapidly driven to rotate at the same speed as the drum, and the components are separated under the action of centrifugal force and discharged separately. Generally, the higher the drum speed, the better the separation.
The principle of the centrifuge of the food industry is centrifugal filtration and centrifugal sedimentation. Centrifugal filtration is the centrifugal pressure generated by the suspension under the centrifugal force field, acting on the filter medium, so that the liquid passes through the filter medium to become the filtrate, and the solid particles are trapped on the surface of the filter medium, thereby realizing liquid-solid separation, and centrifugal sedimentation is utilized. The principle of rapid sedimentation and stratification of the components with different densities (or emulsions) in the centrifugal force field enables liquid-solid (or liquid-liquid) separation.
The food industry centrifuges are used to a certain extent in the chemical, petroleum, food, pharmaceutical, mineral processing, coal, water treatment and shipping sectors. The main basis of centrifuge selection includes two aspects: hydraulic load, which refers to the amount of feed processed by the centrifuge per unit time, and solid load, which refers to the amount of dry material processed by the centrifuge per unit time.