Hydroextraction. Part I. The flow relationships in a basket centrifuge

The flow of water through starch held in a perforated basket centrifuge has been related to the dimensions of the system by equating the centrifugal driving force on the liquid to the frictional resistance to flow through the cake. The analysis has been tested by using “critical wetting” conditions with the liquid surface coinciding with the inner surface of the cake. Values of the permeability in the centrifuge differ greatly from those found in normal filtration zests on samples cut from the centrifuge cakes. The possible explanations of this difference have been discussed.