EXP 1.docx - FS T 559 – UNIT OPERATIONS Name Zaiti Nadira Binti Md Khalid Matrix Number 2019555081 Group AS2463C Experiment 1 Liquid-liquid separation

EXP 1.docx - FS T 559 – UNIT OPERATIONS Name Zaiti Nadira...

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FS T 559 – UNIT OPERATIONS Name: Zaiti Nadira Binti Md Khalid Matrix Number: 2019555081 Group: AS2463C Experiment 1: Liquid-liquid separation by disc-bowl centrifuge Group Members: Name Matrix number Aiman Nabilah Binti Kamarulazmee 2019722673 Muhammad Nuruddin Bin Md Ridzoan 2019338817 Iman Farha Hanisah Binti Daniel Hasni 2019702307 Fariha Natasha Binti Faijal 2019725877 Nur Allia Syazana Binti Mohd Shah 2019725501 Inshirah Binti Izham 2019316995 Muhammad Luqman Hakim Bin Mohd Azhari 2019345941 Date of experiment: 02/10/2019 EXPERIMENT 1: LIQUID-LIQUID SEPARATION BY DISC-BOWL CENTRIFUGE
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INTRODUCTION Centrifugation is an old technique which is characterized by application of centrifugal instead of gravitational acceleration with instant to increase sedimentation velocities of partiicles to be separated from a mixture (Axelsson, 2009). The technique of centrifugation involve separating mixtures into two or more phase, one involved continuous phase. Centrifugal forces are generated by rotating the materials. Forces generated is highly depend on the speed and radius of rotation, for disc- bowl centrifuge the speed usually is around 9000 revolution per minutes. When differences in density are large and time is not a limiting factor, separation can take place by gravity, known as sedimentation and skimming. 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. Apart from that, it was useful in diluting coconut milk to coconut cream and water. Nowadays, milk can be skimmed more efficiently. As most of whole milk produced today for the fluid milk market contains 4% or more butter fat, while most state and local ordinances require that premium quality fluid market milk offered for sale contain not less than 3.5% butter fat. Since the producers of the whole milk are
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