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Food irradiation

High hydrostatic pressure

Microwave heating

Pulsed electric field




Quality Management in Fish Processing

Properties of foods

Heat transfer In Food

Water activity

Fruit and juice processing

Carbohydrate and intense sweeteners Used In soft driks

Ingredients used in soft drinks

Non-carbonated beverages

Processing and packaging of Soft drinks



There are two main applications of centrifugation: separation of immiscible liquids and separation of solids from liquids. Centrifugal force is generated when materials are rotated; the size of the force depends on the radius and speed of rotation and the density of the centrifuged material. In the separation of immiscible liquids, the denser liquid moves to the bowl wall and the lighter liquid is displaced to an inner annulus.The thickness of the layers is determined by the density of the liquids, the pressuredifference across the layers and the speed of rotation.

Centrifuges are classified into three groups for:

1. separation of immiscible liquids(Liquid–liquid centrifuges)
2. clarification of liquids by removal of small amounts of solids (centrifugal clarifiers)
3. removal of solids (desludging or dewatering centrifuges).

Liquid–liquid centrifuges
Centrifugal clarifiers
Desludging, decanting or dewatering centrifuges