The two objectives of this paper were to determine the effect of centrifugation parameters on guava juice physicochemical characteristics and to identify operational characteristics of continuous disc-stack centrifuges based on the performance of a laboratory centrifuge. Effects of g-force (149 g-3731 g) and centrifugation time (10-40 min) on juice physicochemical characteristics (protein, pectin, galacturonic acid, dry matter, total soluble sugars contents; pH; electrical conductivity, clarity and particle size distribution) were assessed. Laboratory centrifuge performance was evaluated for 1343 g, 2388 g and 3731 g. At 1343 g, separation limits (x max ), feed flow-rates of disc-stack centrifuges and cut-off sizes (x 50 ) were determined for corresponding laboratory centrifuge operation times. Significant decrease in average particle size, protein and pectin contents was observed, contrary to juice clarity. Similar clarification efficiency was obtained for g-forces ≥ 1343 g. x max were 2669 nm, 2200 nm and 1783 nm, with corresponding x 50 for continuous centrifuges, 1887 nm, 1556 nm, 1261 nm, for 20 min, 30 min and 40 min, respectively.
Keywords: Clarification; Continuous centrifuge; Efficiency; Guava juice; Lab centrifuge.
© 2022 The Author(s).