LABORATORY REPORT

FST559: UNIT OPERATIONS

LAB GROUP :WEDNESDAY, 11am – 2pm

NO. OF :1
EXPERIMENT

TITLE : LIQUID-LIQUID SEPARATION BY DISC-BOWL CENTRIFUGE

NAME : NURUL FARIHAH BINTI NORKAVI

STUDENT ID : 2016706949

GROUP : AS2464C

INSTRUCTOR : INTAN SYAZWANI BT MOHD ALI

DATE OF : 28 MARCH 2018
EXPERIMENT
DATE OF : 4 APRIL 2018
SUBMISSION

MARKS:
INTRODUCTION
Centrifugation is processes for separation of phases (liquid-liquid or solid-liquid) that are
differ from each other in their density, using centrifugal acceleration. There are many
applications involve in mechanical centrifugation in the food industry include milk separation,
cheese production, pulp control in juices and production of yeast and starch. For liquid-liquid
separation, hydraulic equilibrium must be considered at the separation surface (Berk, 2018).
There are several function of disk centrifugation such as separate suspended solids from
liquid phase, clarification or purification, thickening or concentration, separation and washing.
Centrifugal force generated by high speed rotation used to separate the solid from liquids.
Centrifuges can be categorized into two which is sedimentation or filtration units. Because of
the centrifugal force, the denser material moves outwardly toward the wall of the centrifuge
bowl and the liquid overflows from the bowl is picked up by a skimmer (Catalano).

OBJECTIVE
1. To separate cream from dairy milk and coconut milk.
2. To measure the quantity and density of cream and skim milk.

MATERIALS
Dairy milk power (Fernleaf and Dutch lady) and coconut milk (Emma and Candy city).

APPARATUS
25 ml specific gravity (SG) bottles, 1L beakers, thermometer.
PROCEDURES
The disc and bowl was washed and cleaned with tap water. The rubber o-ring was placed
at the base of the bowl. The disc was arranged and the holes were laid on a line. The ring was
screw tightly and the bowl was tightened with ring by special tool provided. The heavy phase
outlet was fixed first and was followed by light phase outlet. The collection fixture, distribution
floats and collection beakers were placed. 1 kg of full cream milk powder was dissolved with 1L
water to form liquid milk. Then, the liquid milk was poured into feed receiver. The switch was on
and the speed knob was fixed. The knob of fix stopper was turned to feed position, so that the
milk was flowed through the centrifuge. The quantities of feed (milk), cream and skim milk was
recorded. Density of cream milk and skim milk were measured by using 25ml specific gravity
(SG) bottle. The step was repeated from poured the milk into feed receiver until recorded the
quantities of feed (milk), cream and skim milk.
 RESULTS
Table 1.1: Amount of skim milk and cream collected at different temperature treatment.
Full cream milk powder Coconut milk
Samples
Fernleaf Dutch lady Santanmas Emma
Amount of milk
2000 2000 1000 1000
(ml)
Amount of skim
milk or water 2000 1900 900 925
(ml)
Amount of
cream or water 0 100 100 75
(ml)

Table 1.2: Density measurement of skim milk and cream

Full cream milk powder Coconut milk

Samples Fernleaf Dutch lady Santanmas Emma
Skim Skim Cloudy Cloudy
Cream Cream Cream Cream
milk milk water water
Weight of SG bottle +
16.00 16.00 16.00 16.00 16.00 16.00 16.00 16.00
stopper (g)
Weight of SG bottle +
stopper + skim milk or cream 42.00 0 42.70 33.21 43.30 42.34 42.11 41.04
or water (g)
Weight of skim milk or
26.00 0 26.70 17.21 27.30 26.34 26.11 25.04
cream or water (g)
Volume of SG bottle (ml) 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00
Density of skim milk or
1.04 0 1.07 0.69 1.09 1.05 1.04 1.00
cream or water (g/ml)

DISCUSSION
 The principle of centrifugation was applied in liquid-liquid separation by using disc-bowl
centrifuge in dairy industry to ease separation of liquid milk into cream and skim milk. Besides,
it is also important in separation of cloudy water and cream from coconut milk. The technique
of centrifugation of disc bowl involves two or more phase. Centrifugal forces are generated by
rotating the materials and forces generated highly depend on the speed and radius of rotation.
Separating cream uses a device called a separator. The separator uses a mechanism called worm
gear that, when turned either manually or automatically, causes the separator to spin fast
enough to separate the milk into cream.
Based on the result obtained, the quantity of skim milk is easier to separate from the
mixture. However, the mixture of Fernleaf full cream milk does not separate well into cream and
skim because the temperature is not enough to separate it. Furthermore, Dutch lady has larger
amount of skim milk compared with cream. Then, skim milk easier to separate for both of the
sample. Coconut milk between Santanmas and Emma, Santanmas has large quantity of cloudy
water and cream compared with Emma. So, Santanmas is easier to separate the mixture
compared with Emma. However, cloudy water is easier to separate for both of the sample.
Based on the density between skim milk and cream, skim milk has the higher value of
density compared with cream for both full cream and coconut milk. The higher the density, the
easier the separation process, the larger the quantity of skim milk can be collected. From all of
the samples, Santanmas has the larger amount of cloudy water and cream but Fernleaf has the
least value of skim milk and no cream collected.
CONCLUSION
Fernleaf full cream milk powder has amount of skim milk 2000 ml and 0 ml cream while Dutch
Lady has amount of skim milk 1900 ml and 100 ml of cream. Santanmas coconut milk has
amount of skim milk 900 ml and 100 ml of cream whereas Emma coconut milk has amount of
skim milk 925 ml and 75 ml cream. Density of skim milk Fernleaf is 1.06 g/ml and the cream
density is 0 while Dutch Lady has a density of skim milk 1.07 g/ml and 0.69 g/ml density of
cream. Furthermore, Santanmas has a density of cloudy water 1.09 g/ml and density of cream is
1.05 g/ml. Emma`s coconut milk has a density of cloudy water 1.04 g/ml and density of cream is
1.00 g/ml.

REFERENCES
Berk, Z. (2018). Centrifugation. In Food Process Engineering and Technology (pp. 243-259). Israel:
Academic Press.

Catalano, S., Palazzolo, J., Robertson, M., Wesorick, S., Nalbandian, A., & Minbiole, K. (n.d.). Centrifuges.
Retrieved April 2, 2018, from Visual Encyclopedia of Chemical Engineering:
http://encyclopedia.che.engin.umich.edu/Pages/SeparationsMechanical/Centrifuges/Centrifuges.html
APPENDIX

Full cream milk powder (Dutch Lady)

Skim milk
Weight (g) Density (g/ml)
= 42.70 – 16.00 mass(g)
¿
= 26.70 volume( ml)
27.30
¿
25.00
¿ 1.09
Cream
Weight (g) Density (g/ml)
= 33.21 – 16.00 mass(g)
¿
= 17.21 volume( ml)
17.21
¿
25.00
¿ 0.69

Santanmas

Cloudy water
Weight (g) Density (g/ml)
= 43.30 – 16.00 mass(g)
¿
= 27.30 volume( ml)
26.70
¿
25.00
¿ 1.07
Cream
Weight (g) Density (g/ml)
= 42.34 – 16.00 mass(g)
¿
= 26.34 volume( ml)
26.34
¿
25.00
¿ 1.05