抄録
Here the results obtaind from experimental studies on the characteristics of the De Laval-types cream separator are summarized.
In the first experiment with water only, the relationship between water temperatures and outflow rates from discharge lips for lighter and heavier liquids was studied. By this experiment, it was found that the slip of liquid against separating discs increased as the viscosity decreased.
In the second experiment with emulsion containing corn oil in water, the relation between outflow rates of the lighter and heavier liquids was studied with various check ring diameters of the discharge lip for heavier. On this experiment, the following results were obtained. The relation of outflow rates was expressed by L=aHb, where L and H were outflow rates of the lighter and heavier liquieds respectively, a and b were experimental constants which varied with check ring diameters. And enlarging of the discharge lip for the lighter liquid or narrowing of the discharge lip for the heavier seemed to be suitable for the cream separator, but for the purpose of enriching the lighter component, enlarging of the discharge lip for the heavier seemed to be preferable.
The thired experiment was conducted with emulsions of water and vegietable oil such as peanut or soybean, including small amount of caustic soda, which were separated into three layers of oil, cream-like matter and water with a test-tube centrifuge. After steady operations of the cream separator, the adherence of the cream-like matter band-likely to the surface of all separating discs was observed, and the band width varied with the feed rate. It was also found that the separating efficiency of the cream separator decreased with the increase of the band width and vice versa. The relations between specific gravities and outflow rates were studied. It was found that among various factors effecting on the separating efficiency, the feed rate was the controlling factor and there was the optimum feed rate in operation.
