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Disc Centrifuge: The "Quality Purification Expert" in Dairy Processing
Views: 698 Author: Site Editor Publish Time: 2025-11-03 Origin: Site
Disc Centrifuge: The "Quality Purification Expert" in Dairy Processing
In the dairy processing field, the disc centrifuge is a core equipment for milk fat separation and impurity removal. Its internally stacked conical discs (usually 50-100 pieces) can form tiny separation channels. With the strong centrifugal force generated by high-speed rotation (rotating speed up to 6000-10000rpm), it quickly separates milk fat, somatic cells and fine impurities from raw milk. It is widely used in pasteurized milk defatting, cream extraction, cheese raw material purification and other scenarios. A single equipment can process 10-50 tons of raw milk per hour, and can accurately control the milk fat content error within 0.1%, providing key support for dairy quality control.
Operating the disc centrifuge must follow the principle of "raw material adaptation - dynamic parameter adjustment". When producing low-fat milk, the disc rotation speed should be adjusted to 8000rpm, and the milk fat separation rate should reach more than 90% by adjusting the diverter valve; when extracting cream, the rotation speed is reduced to 6000rpm, and the feed speed is reduced to 5 tons/hour to ensure the cream fat content is stable at 35%-40%; when processing raw milk with high spoilage risk, the preheating function should be turned on in advance (heating the milk temperature to 40℃) to enhance the density difference between impurities and milk, and improve the separation effect. During operation, the feed pressure and separation liquid transparency must be monitored in real time. If the pressure rises sharply, stop the machine immediately to clean the impurities between the discs.
Daily maintenance should focus on "disc cleaning" and "sealing protection". After shutting down every day, rinse the separation chamber and disc group with 85℃ hot water, then circulate and clean with alkaline cleaning agent for 15 minutes to remove residual milk scale; disassemble and check the disc wear every week, and replace it in time if the edge is curled or scratched; add special lubricating oil to the differential every month, and check the sealing performance of the mechanical seal. If milk leakage occurs, replace the seal ring immediately; conduct dynamic balance test every six months, and calibrate by grinding the disc or adding counterweights to avoid violent vibration during high-speed operation.
Compared with traditional horizontal centrifuges, disc centrifuges have the advantages of high separation precision, large processing capacity and high degree of automation. They can also realize graded milk fat extraction, adapting to the production needs of multiple types of dairy products. With the improvement of consumers' requirements for dairy quality, disc centrifuges with intelligent frequency conversion control, online cleaning (CIP) and data traceability functions have become core equipment for dairy enterprises to enhance product competitiveness and meet food safety standards.
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