Milk fat centrifuge is a kind of equipment commonly used in dairy products processing. It can separate fat components in lotion from other components by centrifugal force. Milk fat centrifuge plays an important role in dairy processing, food industry, chemical industry and other fields. Proper use of equipment can effectively improve separation efficiency, extend equipment lifespan, and ensure product quality.
1. Working principle
The milk fat centrifuge generates centrifugal force through high-speed rotation, utilizing the density differences of different substances in the liquid to achieve separation. Specifically, because of its low density, fat molecules in lotion will be pushed to the top of the container by centrifugal force, while heavier water, protein and other components will be deposited at the bottom of the container. By adjusting the speed and operating time reasonably, efficient separation of fat components from other components can be achieved.
2. Preparation work
Before use, the following preparations need to be made:
-Equipment inspection: First, check the appearance of the equipment to ensure that it is intact and undamaged. Check whether the power cord, instruments, control system, rotor and other components of the centrifuge are normal to ensure its safe operation.
-Cleaning work: Before use, it is necessary to clean the rotor, centrifuge tube, collection tank and other components of the centrifuge to avoid oil residue affecting the next use.
-Preparation of raw materials: ensure that the temperature of lotion is appropriate, generally within the range of 35-40 ° C. If the lotion is too cold or overheated, the fat separation effect may be affected.
-Calibration equipment: Check and calibrate the speed and time settings of the centrifuge to ensure they match the actual requirements.
3. Operation steps
The correct operating steps are an important factor in ensuring the effectiveness of milk fat separation. The following is the standard operating procedure for using a milk fat centrifuge:
-Loading samples: pour lotion evenly into the centrifuge tube, and pay attention to avoid excessive loading. Usually, the capacity of the centrifuge tube should be controlled at about 80% of the maximum capacity to ensure the stable operation of the centrifuge.
-Selection of rotation speed and time: select appropriate rotation speed and centrifugation time according to the nature of lotion, milk fat content and separation requirements. Generally speaking, higher rotational speed and longer centrifugation time help improve the separation rate of milk fat, but prolonged or excessively high rotational speed may lead to mixing of other components.
-Start the centrifuge: After ensuring that the centrifuge cover is tightly closed, start the centrifuge and gradually increase the speed. At the initial start-up, it is recommended to gradually accelerate to avoid sudden start-up causing impact on the equipment.
-Observe the separation process: when the centrifuge is working, the change of lotion in the centrifuge tube can be observed. If it is found that the lotion in some tubes cannot be separated, it may be because the cream content of lotion is too low or the rotation speed is set improperly, which needs to be adjusted according to the situation.
-Stop operation: After the centrifugation process is completed, stop the equipment promptly and wait for the rotor to stop rotating. Avoid rapid shutdown during operation to prevent splashing or equipment damage.
4. Precautions
-Operation safety: When the equipment rotates at high speed, the centrifugal force is large. Operators must strictly follow the operating procedures, wear necessary protective equipment (such as gloves and goggles), and ensure that the surrounding environment of the equipment is dry and clean.
-Avoid overload: Overloading operation may cause equipment failure or poor separation effect, so pay attention to controlling the amount when adding materials.
-Regular maintenance: Its regular maintenance is crucial to ensure its long-term stable operation. Regularly clean equipment, replace damaged parts, inspect motors and control systems to ensure that the equipment is in optimal condition.
-Processing separated liquids: The separated milk fat and non milk fat components should be processed according to the corresponding standards. The butterfat portion can be further processed into products such as butter and cream, while other ingredients can be used in different processing procedures.
5. Common problems and solutions
-Incomplete separation of lotion: it may be due to insufficient rotating speed or insufficient centrifugal time. The rotational speed can be appropriately increased or the centrifugation time can be extended.
-Unstable separation effect: this may be related to the composition or temperature of lotion. Ensure that the temperature of the lotion is within the appropriate range, and check whether the cream content of the lotion is suitable for the current separation conditions.
-Equipment abnormal noise or vibration: Equipment abnormal noise may be caused by rotor imbalance or damage, and the machine needs to be stopped to check the rotor and other key components.