· The disc centrifuge can efficiently remove suspended solids in fruit juice, such as pectin, fibers, and fine fruit residues, significantly reducing turbidity and making NFC juice clearer and more refreshing in taste.
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By pre-removing colloids and suspended solids, it can reduce the contamination and scaling of evaporators and membrane surfaces, improve the concentration flux and operation stability, and reduce the frequency of membrane cleaning/replacement.
· For oranges, lemons, etc., the oil-containing aqueous phase mixture produced during peeling and juicing can be separated into edible essential oils, clean water, and residues through three-phase separation, thus recycling high-value essential oils as by-products.
· In the wine-making process, the disc centrifuge can remove suspended yeast and fine sediment, reducing the amount of filter aids used and reducing the microbial load, facilitating subsequent filtration and bottling.
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