Skimming process

R is the gas constant, T is the absolute temperature, o is the surface tension of the solution, a is the activity of the solute, and Ar is the area of the surface of the solution. According to this equation, brines in contact with air or other hydrophobic surfaces, will have a layer of relatively pure water, 3 or 4 Angstroms thick, adjacent to the interface. Therefore it should be possible to skim off this fresh water, and in fact the project was called "Sea Water Demineralization by the Surface-Skimming Process" until 1960. 

Yuster.S.T., Sourirajan,S., Bernstein,K., "Sea h ater Demineralization by the Surface Skimming Process University of California (UCLA), Dept, of Engineering,March,1958,Rept.58-26. 

Sourirajan, S., "Sea Water Demineralization by the Surface Skimming Process , UCLAD )t of Bn2iTieer May,1958, Sea Water Research Quarterly Progress Repts. 58-46, 48, 50, 51 (Collected in one report)-... 

Sourirajan,S., "Sea Water Demineralization by the Surface Skimming Process", UCLA Dept, of Engineering,June-Aug,1958,... 

The oily bubbles rise to the siurface as an oily foam, which is then skimmed from the surface of the bulk water phase. This skimming process acts to collapse the foam, which further concentrates the oily phase. Skimming is usually achieved by a combination of weirs and skim paddles that move the oily foam to the edge of the cell and over the weir. The weir height relative to the position and speed of the skim paddles must be adjusted to prevent both excessive foam build-up on the bulk water surface and excessive water carryover into the oil skim bucket located below the weir. 

The simplest way to dehydrate or de-oil an oil water mixture is to use settlingor skimming tanks respectively. Over time the relative density differences will separate the two liquids. Unfortunately this process takes time and space, both of which are often a constraint in... 

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

The sweet water from continuous and batch autoclave processes for splitting fats contains tittle or no mineral acids and salts and requires very tittle in the way of purification, as compared to spent lye from kettle soapmaking (9). The sweet water should be processed promptly after splitting to avoid degradation and loss of glycerol by fermentation. Any fatty acids that rise to the top of the sweet water are skimmed. A small amount of alkali is added to precipitate the dissolved fatty acids and neutralize the liquor. The alkaline liquor is then filtered and evaporated to an 88% cmde glycerol. Sweet water from modem noncatalytic, continuous hydrolysis may be evaporated to ca 88% without chemical treatment. 

Dressing. The impure lead bulhon, produced from any of the smelting processes, is cooled to remove dissolved copper prior to the refining operation. The operation is referred to as copper drossing, and is performed in one or two 250 t cast-iron ketdes. The process consists of skimming off the dross, stirring the lead, and reskimming. 

In the Betterton-KroU process the dezinced lead is pumped to the debismuthizing kettie, in which special care is taken to remove drosses that wastefuUy consume the calcium and magnesium. The skimmed blocks from the previous debismuthizing kettie are added to the bath at 420°C and stirred for a short time to enrich the dross with the bismuth being extracted from the new charge. This enriched dross is skimmed to blocks and sent to the bismuth recovery plant. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

Cultured buttermilk is that which is produced by the fermentation (qv) of skimmed milk often with some cream added. The principal fermentation organisms used are l ctococcus lactis suhsp. cremoris l ctococcus lactis suhsp. lactis and l euconostoc citrovorum. The effect of the high processing temperature and the lactic acid provide an easily digestible product. 

Membrane Sep r tion. The separation of components ofhquid milk products can be accompHshed with semipermeable membranes by either ultrafiltration (qv) or hyperfiltration, also called reverse osmosis (qv) (30). With ultrafiltration (UF) the membrane selectively prevents the passage of large molecules such as protein. In reverse osmosis (RO) different small, low molecular weight molecules are separated. Both procedures require that pressure be maintained and that the energy needed is a cost item. The materials from which the membranes are made are similar for both processes and include cellulose acetate, poly(vinyl chloride), poly(vinyHdene diduoride), nylon, and polyamide (see AFembrane technology). Membranes are commonly used for the concentration of whey and milk for cheesemaking (31). For example, membranes with 100 and 200 p.m are used to obtain a 4 1 reduction of skimmed milk. 

In the Parkes desilvering process, 1—2% zinc is added to molten lead where it reacts with any gold, silver, and copper to form intermetaUic compounds which float as cmsts or dross that is skimmed (see Lead and lead alloys). 

Addition of acetic or mineral acid to skimmed milk to reduce the pH value to 4.6, the isoelectric point, will cause the casein to precipitate. As calcium salts have a buffer action on the pH, somewhat more than the theoretical amount of acid must be used. Lactic acid produced in the process of milk souring by fermentation of the lactoses present by the bacterium Streptococcus lactis will lead to a similar precipitation. 

In the rennet coagulation process fresh skimmed milk is adjusted to a pH of six and about 40 ounces of a 10% solution of rennet are added per 100 gallons of milk. The initial reaction temperature is about 35°C and this is subsequently raised to about 60°C. The coagulation appears to take place in two stages. Firstly the calcium caseinate is converted to the insoluble calcium paracaseinate and this then coagulates. 

Tall oil rosin is obtained from crude tall oil obtained from the Kraft (sulphate) pulping of various coniferous trees in the paper manufacturing industry. During the Kraft pulping process the fatty acids and the resin acids from the coniferous wood are saponified by the alkaline medium. On concentration of the resulting pulping liquor, the sodium soap of these mixed acids rises to the surface from where they are skimmed out. By acidification of this material with sulphuric acid, the crude tall oil is obtained. Fractional steam distillation of the crude tall oil allows the separation of the tall oil fatty acids and the tall oil rosins [21]. 

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