Lactose production process and the core role of centrifuge
Lactose is the core ingredient in dairy processing and is widely used in food, medicine and other fields. Its production requires key steps such as whey concentration → crystallization → separation → drying, among which the separation of lactose crystals and mother liquor is the core link that determines product quality and cost. Huading horizontal Lactose application decanter centrifuge plays the following core roles in this process.
Efficient crystallization separation: Rapidly separate lactose crystals (solid phase) and mother liquor (liquid phase) through centrifugal field (separation factor ≥3000), with a recovery rate of more than 95%, significantly reducing sugar loss.
Precise dehydration control: Control the moisture content of the crystals (usually required to be ≤10%) through differential speed adjustment (5-25 r/min) to avoid excessive drying satisfactory to crystal breakage or agglomeration.
Hygiene and safety guarantee: The fully enclosed design complies with the GB 16798-2014 food safety standard. The drum and spiral are made of 316L stainless steel to prevent metal ion contamination and support online CIP cleaning (residual removal rate ≥ 99.9%)
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