In separating bacteria and microscopic particles from liquids such as fruit juices, beer and milk, the liquid is heated to reduce its viscosity and centrifuged in a centrifuge having a separating power of about 28,000 gravities. The liquid may be heated in a short-time heater before being centrifuged. Alternatively, the liquid or emulsion may be heated as it flows through the centrifuge, e.g. by an infra-red lamp in its shaft. ALSO: A centrifuge having a separating power of about 28,000 gravities has, in its shaft, an infra-red lamp for heating liquid flowing through the centrifuge. ALSO: In separating bacteria and microscopic particles from liquids and emulsions such as fruit juices, beer and milk, the liquid or emulsion is heated to reduce its viscosity and centrifuged in a centrifuge having a separating powder of about 28,000 gravities. The liquid or emulsion may be heated in a short-time heater, before being centrifuged. Alternatively, the liquid or emulsion may be heated as it flows through the centrifuge, e.g. by an infrared lamp in its shaft.
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