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cream separation.pptx

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cream separation.pptx

  1. 1. CREAM SEPARATION BY: KALPANA REGISTRATION NO : 1914302057 COURSE : B.TECH FOOD TECH.
  2. 2. CREAM SEPARATI ON Principle Purpose Types
  3. 3. Cream Separation • Cream separation is a phenomenon by which the milk is separated into cream and skim milk by centrifugal force.
  4. 4. PRINCIPLE Formerly, the cream separation was made by gravity method. In 1880, C.G de Laval of Sweden devised the first mechanical cream separator, based on the principle of centrifugal force.
  5. 5. PURPOSE To obtain a fat- reduced or fat- free milk To concentrate milk fat for the production of high-fat products To standardize the fat content of milk To recover fat from milk
  6. 6. Cream Separation is based on two facts that : Fat exists in poly-disperse system in an emulsified state The specific density difference between milk fat (p = 0.93g/cm3) and skim milk (p = 1.035g/cm3) is large .
  7. 7. Methods of cream separation : 1 – Gravity method 2 – Centrifugal method
  8. 8. Gravity Method When milk is allowed to stand undisturbed for some time , there is a tendency of fat to rise . Being very slow, it is no longer used commercially for cream separation .
  9. 9. The factors affecting the rate of rise of fat in gravity method of separation are : Size of fat globules Temperature Clumping
  10. 10. Five methods for separating the cream using gravity method Shallow Pan Method : Milk is allowed to stand in a pan of 10 cm depth and 45-60 cm diameter at 7 degree Celsius for 24 hours . Deep Pan Method : Milk is allowed to stand in pan of 20" depth and 8 to 12" diameter at 10 degree Celsius for 24 hours . Water Dilution Method : Milk is diluted with water and allows standing for 12 hours at 37.7 degree Celsius temperature. Scalding Method : Heating and cooling of milk slowly causes the formation of cream layer at surface of milk . Jersey Creamery Method : Milk is heated to 40 degree Celsius using hot water in the jacketed vat and then cool to 10 degree Celsius using chilled water in place hot water in jacket of vat .
  11. 11. Centrifugal Method • When fat and skim milk are subjected to centrifugal force , the difference in density affect the fat and skim milk that is ( heavier portion ) affected more intensely than the fat (lighter portion ) • Centrifugal force is about 3000-6000 times more than gravitational force . • The cream outlet is at higher level than skim milk outlet. • Cream is channelized to the center.
  12. 12. Tubular bowl centrifuge • Vertical cylinder, typically 0.1 - 0.15m in diameter and 0.75 m long • Feed liquor is introduced continuously at the base of the bowl • The two liquids are separated and discharged through circular weir system into stationary outlets.
  13. 13. Disc bowl centrifuge • Consist of conical bowl (0.2- 1.2m diameter) , which contains a stack of inverted metal cones . • Feed is introduced at the base of disc stack. • Better separation is obtained by the disc bowl centrifuge due to the formation of thinner layer of liquid.
  14. 14. Domestic cream separator • Small capacity domestic cream separators working on the principle of disc bowl centrifuge • The separator is operated by hand with the help of a handle fixed to it.
  15. 15. YouTube videos for better understanding • Cream Separator - A Centrifugal Device - #Animation - YouTube • Cream separation process from milk - YouTube
  16. 16. THANKYOU

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