Trucent articles

In many industries a solid bowl centrifuge is the tool-of-choice for separating solids from liquids, recovering solids or liquids from slurries, clarifying liquids, and classifying solids.  Fundamentally, this is “clarification centrifuging,” where centrifugal force is used to separate the mixed materials. A mixed liquid or feed slurry is introduced into the centrifuge’s spinning bowl. The high bowl speed accelerates the mixed liquid, creating increased g-forces. These

There are many approaches to dewatering: belt presses, screw decanters, two- and three-phase centrifuges, even membrane-based ultrafiltration. Each has its strengths—as well as notable weaknesses.  

For many applications, centrifuge dewatering is the most suitable approach. A high-speed centrifuge gives you a great deal of control over the centrifugal dewatering process. This makes it possible to cope with variable flow and solid content while performing several separa

On one level, all centrifugation is essentially the same. Gravity will always naturally separate materials of different densities. Using a centrifuge you can speed up and fine tune this natural separation and sedimentation process.

Broadly speaking, in terms of applications, centrifuges break into two major categories: 

• laboratory centrifuges
• industrial centrifuges

Different types of centrifuges have different applications. While most lab

Before we delve into emulsion breakers, let’s make sure we’re all on the same page. At its most basic, an emulsion is a mixture of two (or more) liquids that won’t normally mix (i.e., are “immiscible”). Oil and water are a perfect example. 

In general, we might expect immiscible fluids to separate on their own-as is the case with the oil and water in the bottle of Italian dressing sitting on the table-or with a little coaxing (as from a centrifuge.)<

If you’ve ever bought Italian salad dressing, you understand the fundamental principles of sedimentation and centrifugal separation.

Before you dig into your salad, you give that bottle a good hard shake, mixing together the vinegar, olive oil and herbs. As you munch, the herbs sink to the bottom (sedimentation) and the vinegar and oil form two distinct layers (separation). After a few minutes, the light oil rests on top of the somewhat denser vinegar, and all of the herbs and s

Clarification is an extremely important step in beverage production. Particulate impurities (dirt and grit, yeast bodies, udder cells, or anything else) need to be separated for removal prior to homogenization and pasteurization of juice or milk. Even minimally processed beverages (like beer, kombucha, and cold-press juices) need to be relatively free of yeast bodies, bacteria, and the remains of microorganisms if you want to ensure consistent quality and shelf life.

Traditionally, be

In many industries belt presses are the “safe bet”.  Because the technology is older, it’s more likely that operators have experience with it. The start-up costs can seem quite reasonable. And the open design makes the filtration process seem extremely straightforward. In essence, it’s no different from a coffee filter. And, like a coffee filter, it’s a good technology for handling fairly small batches of liquid with an extremely high solids concentration.</

High-speed disc stack centrifuges play three key roles in standardized milk production: 

• Clarification: removing foreign matter—like hair, stray cow cells, and dirt
• Purification: pulling the butterfat from the raw milk in order to produce skim milk and cream
• Standardization: regulating the fat content of your finished milk by blending some cream back in, so that you can have 1% milk, 2% milk, half-and-half, and so on.

These centrif

Stokes’ Law is the key to modern centrifugation. Understanding it—and its implications—has had a huge impact on an unlikely array of businesses: dairies, breweries, manufacturing facilities and machine shops, ethanol plants, and more.

But why Stokes’ Law is so important isn’t immediately obvious.  

Textbook definitions will tell you that Stokes’ Law states the following:

“The force required to move a sphere throu

As the world comes out of COVID hibernation, many craft and small breweries are realizing that off-premises sales and packaged beer are going to continue to be their bread and butter for the foreseeable future. As Jack Hendler (co-founder of Massachusetts-based Jack’s Abby brewery) recently told SevenFifty Daily: “We’re going to be extremely challenged for a long time on-premise. You’re going to see long-term shifts that draft sales will be converted to can sales.&rdqu