Question:
The angle of inclination of discs stacked in cream separator to the horizontal base is:
The angle of inclination of discs stacked in cream separator to the horizontal base is:
Show Hint
The 45° to 60° disc angle is a carefully optimized design:
It is steep enough to allow self-cleaning (cream slides up and sediment slides down the discs) but flat enough to maximize centrifugal separation efficiency.
It is steep enough to allow self-cleaning (cream slides up and sediment slides down the discs) but flat enough to maximize centrifugal separation efficiency.
Updated On: Jul 23, 2026
- 11° - 20°
- 45° - 60°
- 25° - 40°
- 70° - 80°
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
A centrifugal cream separator is used to separate milk into cream (fat-rich phase) and skim milk (serum phase).
The separation is achieved by exploiting the density difference between the fat globules (\(\approx 930\ \text{kg/m}^3\)) and the skim milk (\(\approx 1036\ \text{kg/m}^3\)) under high centrifugal force.
Step 2: Detailed Explanation:
Let us analyze the construction and function of the disc stack in a cream separator:
- The bowl of a cream separator contains a stack of conical, stainless-steel discs placed on top of one another.
- These discs are separated by small spacing ribs, creating narrow channels (usually 0.5 to 0.8 mm wide) through which the milk flows.
- The purpose of this disc stack is to shorten the radial distance that a fat globule must travel before it is separated from the skim milk.
- As milk flows through these narrow channels, the lighter fat globules move inward toward the center column, while the heavier skim milk is forced outward toward the bowl wall.
- To ensure continuous, smooth flow and prevent solids from accumulating on the disc surfaces, the conical discs are inclined at a specific angle.
- This angle of inclination is standardly designed to be 45° to 60° relative to the horizontal base.
- If the angle is too flat (less than 45°), the separated cream and sediment will not slide off the disc surfaces, causing the channels to clog.
- If the angle is too steep (greater than 60°), the radial travel distance increases, reducing the separation efficiency of the machine.
Step 3: Final Answer:
The angle of inclination of the conical discs in a cream separator is 45° to 60° to the horizontal base.
A centrifugal cream separator is used to separate milk into cream (fat-rich phase) and skim milk (serum phase).
The separation is achieved by exploiting the density difference between the fat globules (\(\approx 930\ \text{kg/m}^3\)) and the skim milk (\(\approx 1036\ \text{kg/m}^3\)) under high centrifugal force.
Step 2: Detailed Explanation:
Let us analyze the construction and function of the disc stack in a cream separator:
- The bowl of a cream separator contains a stack of conical, stainless-steel discs placed on top of one another.
- These discs are separated by small spacing ribs, creating narrow channels (usually 0.5 to 0.8 mm wide) through which the milk flows.
- The purpose of this disc stack is to shorten the radial distance that a fat globule must travel before it is separated from the skim milk.
- As milk flows through these narrow channels, the lighter fat globules move inward toward the center column, while the heavier skim milk is forced outward toward the bowl wall.
- To ensure continuous, smooth flow and prevent solids from accumulating on the disc surfaces, the conical discs are inclined at a specific angle.
- This angle of inclination is standardly designed to be 45° to 60° relative to the horizontal base.
- If the angle is too flat (less than 45°), the separated cream and sediment will not slide off the disc surfaces, causing the channels to clog.
- If the angle is too steep (greater than 60°), the radial travel distance increases, reducing the separation efficiency of the machine.
Step 3: Final Answer:
The angle of inclination of the conical discs in a cream separator is 45° to 60° to the horizontal base.
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