After being concentrated upon filling the filter chambers, the solid part is additionally
squeezed together by means of the inflatable membrane, which results in better
removal of the entrained liquid phase. The standard membrane press filters normally
operate at a maximum squeezing pressure of 16 bars, which is, in most of the cases,
more than sufficient. Higher squeezing pressures (up to 30 bars) become indispensable
for the separation of high viscosity crystallized fats like for the production of
special cuts (cocoa butter equivalents, cocoa butter substitutes, etc.).
After being concentrated upon filling the filter chambers, the solid part is additionallysqueezed together by means of the inflatable membrane, which results in betterremoval of the entrained liquid phase. The standard membrane press filters normallyoperate at a maximum squeezing pressure of 16 bars, which is, in most of the cases,more than sufficient. Higher squeezing pressures (up to 30 bars) become indispensablefor the separation of high viscosity crystallized fats like for the production ofspecial cuts (cocoa butter equivalents, cocoa butter substitutes, etc.).
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