Leaf filter-constant pressure filter

 Pressure difference across which the filtration takes place that is constant and the number of
leaf or the plates can be increased or decreased. This is also based on the capacity of the plant we
can upscale or downscale as per requirement.

 This press is made up of two units, known respectively as plates and frames, with a filter
medium, usually filter cloth, between the two.

 The frame is open, with an inlet for the slurry, while the plate has grooved surface to support
the filter cloth, and with an outlet for the filtrate.

 Feed is entered through the feed section to the filter medium, clear filtrate will be collected
from the outer section. Some backup plate were also kept stand by when some plates are
operative. The cleaning is also bit easy, the whole frame and plate assembly can be dismantled
and we can clean it effectively.
SEDIMENTATION -In a cylinder in which a uniform suspension is
allowed to settle, various quite well-defined zones appear as the
settling proceeds. At the top is a zone of clear liquid. Below this is a
zone of more or less constant composition, constant because of the
uniform settling velocity of all sizes of particles. At the bottom of the
cylinder is a zone of sediment, with the larger particles lower down. If
the size range of the particles is wide, the zone of constant
composition near the top will not occur and an extended
zonevariablecomposition will replace it
The centrifugal force depends upon the radius and speed of rotation and
upon the mass of the particle. If the radius and the speed of rotation are
fixed, then the controlling factor is the weight of the particle so that the
heavier the particle the greater is the centrifugal force acting on it.
Consequently, if two liquids, one of which is twice as dense as the other, are
placed in a bowl and the bowl is rotated about a vertical axis at high speed,
the centrifugal force per unit volume will be twice as great for the heavier
liquid as for the lighter. The heavy liquid will therefore move to occupy the
annulus at the periphery of the bowl and it will displace the lighter liquid
towards the centre. This is the principle of the centrifugal liquid separator.
Extrusion
Extrusion is a process which
combines several unit
operations including mixing,
cooking,
kneading, shearing, shaping
and forming. Extruders are
classified according to the
method of
operation (cold extruders or
extruder-cookers) and the
method of construction
(single- or twin-
screw extruders). If the food is
heated above 100ºC the
process is known as extrusion
cooking
(or hot extrusion).
Extrusion cooking is a
high-temperature short-time
(HTST) process which
reduces
microbial contamination and
inactivates enzymes. However,
the main method of
preservation of
both hot- and cold-extruded
foods is by the low water
activity of the product (0.1–
0.4) and for
semi-moist products in
particular, by the packaging
materials that are used.
Extrusion has gained
in popularity for the following
reasons:
• Versatility. A very wide
variety of products are
possible by changing the
ingredients, the
operating conditions of the
extruder and the shape of the
dies. Many extruded foods
cannot be
easily produced by other
methods.
• Reduced costs. Extrusion
has lower processing costs
and higher productivity
than other
cooking or forming processes.
Some traditional processes,
including manufacture of
cornflakes
and frankfurters, are more
efficient and cheaper when
replaced by extrusion (Section
14.3).
•
Extrusion
Extrusion is a process which
combines several unit
operations including mixing,
cooking,
kneading, shearing, shaping
and forming. Extruders are
classified according to the
method of
operation (cold extruders or
extruder-cookers) and the
method of construction
(single- or twin-
screw extruders). If the food is
heated above 100ºC the
process is known as extrusion
cooking
(or hot extrusion).
Extrusion cooking is a
high-temperature short-time
(HTST) process which
reduces
microbial contamination and
inactivates enzymes. However,
the main method of
preservation of
both hot- and cold-extruded
foods is by the low water
activity of the product (0.1–
0.4) and for
semi-moist products in
particular, by the packaging
materials that are used.
Extrusion has gained
in popularity for the following
reasons:
• Versatility. A very wide
variety of products are
possible by changing the
ingredients, the
operating conditions of the
extruder and the shape of the
dies. Many extruded foods
cannot be
easily produced by other
methods.
• Reduced costs. Extrusion
has lower processing costs
and higher productivity
than other
cooking or forming processes.
Some traditional processes,
including manufacture of
cornflakes
and frankfurters, are more
efficient and cheaper when
replaced by extrusion (Section
14.3).
•
Extrusion
Extrusion is a process which
combines several unit
operations including mixing,
cooking,
kneading, shearing, shaping
and forming. Extruders are
classified according to the
method of
operation (cold extruders or
extruder-cookers) and the
method of construction
(single- or twin-
screw extruders). If the food is
heated above 100ºC the
process is known as extrusion
cooking
(or hot extrusion).
Extrusion cooking is a
high-temperature short-time
(HTST) process which
reduces
microbial contamination and
inactivates enzymes. However,
the main method of
preservation of
both hot- and cold-extruded
foods is by the low water
activity of the product (0.1–
0.4) and for
semi-moist products in
particular, by the packaging
materials that are used.
Extrusion has gained
in popularity for the following
reasons:
• Versatility. A very wide
variety of products are
possible by changing the
ingredients, the
operating conditions of the
extruder and the shape of the
dies. Many extruded foods
cannot be
easily produced by other
methods.
• Reduced costs. Extrusion
has lower processing costs
and higher productivity
than other
cooking or forming processes.
Some traditional processes,
including manufacture of
cornflakes
and frankfurters, are more
efficient and cheaper when
replaced by extrusion (Section
14.3).
•