• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.515-518
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• 1997

Resident time of the centrifugal extractor for organic phase extraction using a height controlled separator weir and a divert plate is the important factor that affects significantly the chemical material extraction and the productivity in the chemical and mechanical processes. In this paper, it describes the design of the device for extraction of an organic phase from radioactive wastes, and considers phase separating weir and divert disk, both being designed to be adjustable in their positions, for effectively separating an organic phase. A height-adjustable separating weir unit used for separating the organic phase from the aqueous phase using a phase separating weir and designed to control the height of the separating weir as desired so as to allow the weir to be positioned at a boundary layer between two separated phases. The centrifugal extractor controls satisfactorily the mixed reaction time of two phases within the separator regardless of the variations of the mixing ratio of the two phases and the rotating speed of the extractor, is designed to be adjustable in its position in the vertical direction, thus allowing the user to appropriately select the mixed reaction time of the two phases within the extractor as desired. From development of a centrifugal extractor, it can effectively recover such usable elements, and preferably reducing the output quantity of radioactive wastes.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.552-556
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• 1994

It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${\gamma}-terpinene\;{\beta}-farnesene$, sabinene, linalool, ${\beta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${\gamma}-terpinene$, sabinene, ${\beta}-myrcene,\;{\alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${\gamma}-terpinene$ consisted of $73{\sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${\beta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.