Improvements in Centrifugal Apparatus for use in the Manufacture of Butter.
Year: 1891

page_text: Date of Application, 1st Dec., 1891-Accepted, 30th Jan., 1892
COMPLETE SPECIFICATION.
Improvements in Centrifugal Apparatus for use in the Manufacture
of Butter.
I, ERIK GUSTAF NICOLAUS SALENIUS, of No. 2 Drottninggatan Stockholm
in the Kingdom of Sweden, Engineer, do hereby declare the nature of this
invention and in what manner the same is to be performed to be particularly
described and ascertained in and by the following statement :-
This invention relates to the centrifugal separation of cream from milk.
The object of my said invention is first to impart to the milk or creain contained
in the rotating drum, during the separation, any desired temperature and second to
impart any desired temperature to the cream in proportion as it' is separated from
the milk. The temperature imparted to the milk can therefore be different to
that imparted to the cream, as the two temperatures may have different' ends
in view.
A high temperature is generally imparted to the milk under treatment in order
that the fat may be more easily separated the same being then pasteurized the
cream is subsequently brought to a low temperature in order to enable it to be
kept or if it is to be immediately converted into butter it is brought to a température
suitable for that purpose.
The order of the aforesaid operations may however be reversed if desired that is
to say, that the milk is kept at a lower temperature and a higlier one is imparted
to the cream, or the same temperature may be imparted to both.
This heating is effected by passing a liquid of the desired temperature through
pipes or channels arranged in the compartments of the drun where the separation
or the manufacture of butter takes place, and surrounded by the milk or the cream
while the drum is rotating. The said heating may also be effected by passing the
cream in proportion as it leaves the separating compartment through channels or
pipes arranged in another vessel and surrounded by the heating 'or refrigerating
agent contained in the same vessel. In lieu of a liquid as a heating or refrigerating
agent, a gas or solid substance introduced in the said channels, pipes or compart-
ments for instance a soluble salt or any easily crystallized dissolved salt;' may
be used.
The channels pipes or compartments may evidently be arranged in different ways
some of which are represented in the accompanying drawings in which
Figures 1 and 2 represent a vertical section and a sectional plan respectively of
an apparatus in which the milk and eventually the cream is kept at a certain
temperature in the separating compartment of the drum.
Figures 3 to 9 represent an apparatus in which the milk is kept at one temperature
and the cream in course of being converted into butter at another or both at the
same temperature in different compartments of the apparatus and
Figures 13 to 15 represent apparatus by which a certain temperature is imparted
to the cream alone.
In the said figures, A designates the centrifugal drum. This drum contains one
or more vessels a (Figures 1 and 2) so arranged as to permit a heating or
refrigerating liquid to flow through them, while the drum is rotating. The
vessels a, which are preferably placed so as to be surrounded as inuch as possible
by the liquid contained in the centrifugal drum and partaking in the rotatory
motion of the same, are at the bottom provided with inlets b into which project
pipes c communicating with the annular compartment d in the middle. The heating
or refrigerating agent is led into the compartment & through the pipe e. In order
to promote the radiation of the heat to the liquid contained in the centrifugal drum
from the vessels a; these latter may be provided with hollow portions "in' different

page_text: Date of Application, 1st Dec., 1891-Accepted, 30th Jan., 1892
COME DIE DI MUITIGATION.
Improvements in Centrifugal Apparatus for use in the Manufacture
of Butter.
I, ERIK GUSTAF NICOLAUS SALEXIUS, of No. 2 Drottninggatan Stockholm
in the Kingdom of Sweden, Engineer, do hereby declare the nature of this
invention and in what manner the same is to be performed to be particularly
described and ascertained in and by the following statement :-
This invention relates to the centrifugal separation of cream from milk.
The object of my said invention is first to impart to the milk or cream contained
in the rotating drum, during the separation, any desired temperature and second to
impart any desired temperature to the cream in proportion as it' is separated from
the milk. The temperature imparted to the milk can therefore be different to
that imparted to the cream, as the two temperaturés may have different ends
in view.
A high temperature is generally imparted to the milk under treatment in order
that the fat may be more easily separated the same being then pasteurized the
cream is subsequently brought to a low temperature in order to enable it to be
kept or if it is to be immediately converted into butter it is brought to a temperature
suitable for that purpose.
The order of the aforesaid operations may however be reversed if desired that is
to say, that the milk is kept at a lower temperature and a higlier one is imparted
to the cream, or the same temperature may be imparted to both.
This heating is effected by passing a liquid of the desired temperature through
pipes or channels arranged in the compartments of the drum where the separation
or the manufacture of butter takes place, and surrounded by the milk or the cream
while the drum is rotating. The said heating may also be effected by passing the
cream in proportion as it leaves the separating compartment through channels or
pipes arranged in another vessel and surrounded by the heating or refrigerating
agent contained in the same vessel. In lieu of a liquid as a heating or refrigerating
agent, a gas or solid substance introduced in the said channels, pipes or compart-
ments for instance a soluble salt or any easily crystallized dissolved salt, may
be used.
The channels pipes or compartments may evidently be arranged in different ways
some of which are represented in the accompanying drawings in which
Figures 1 and 2 represent a vertical section and a sectional plan respectively of
an apparatus in which the milk and eventually the cream is kept at a certain
temperature in the separating compartment of the drum.
Figures 3 to 9 represent an apparatus in which the milk is kept at one temperature
and the cream in course of being converted into butter at another or both at the
same temperature in different compartments of the apparatus and
Figures 13 to 15 represent apparatus by which a certain temperature is imparted
to the cream alone.
In the said figures, A designates the centrifugal drum. This drum contains one
or more vessels a (Figures 1 and 2) so arranged as to permit a heating or
refrigerating liquid to flow through them, while the drum is rotating. The
vessels a, which are preferably placed so as to be surrounded as much as possible
by the liquid contained in the centrifugal drum and partaking in the rotatory
motion of the same, are at the bottom provided with inlets into which project
pipes c communicating with the annular compartment d in the middle. The heating
or refrigerating agent is led into the compartment d through the pipe e. In order
to promote the' radiation of the heat to the liquid contained in the centrifugal drum
from the vessels a; these latter may be provided with hollow portions in different

page_text: positions and of different shapes as represented in the drawing. These parts may
be solid and may be arranged vertically, horizontally or helically, or the vessels a
may be provided with projecting points hollow or solid, and the said vessels may
moreover by means of partition walls be divided inside into compartments. The
vessels a are fixed in any suitable manner to the centrifugal drum, with or without
stays, from the wall of this drum or in combination with the shaft extending
through the latter. The said vessels may either be independent of each other or
be connected one with another so as to constitute one single vessel provided with
means to permit the liquid to move freely in the radial direction. The vessel may
be perforated so as to be reticular or in the form of a grating. In the latter case
the vessel may also be considered to constitute a system of pipes. The liquid is
discharged from the vessels a through the pipes 7.
Figure 1 shows in dotted lines how the refrigerating liquid can be led in through
pipes into the annular vessel i communicating with the vessels a by means of a
pipe and discharged through another pipe k. In the operation the cream spreads
in a thin layer over the milk. If it is desired to impart a certain temperature to
the cream while spread over the milk, the vessels a must evidently be placed in the
layer of cream, and the said vessels must be rather thin or the same may consist of
thin pipes located at some distance from each other. If on the contrary it is
desired to impart a certain temperature to the milk, vessels of suitable shape are
placed in the same at some distance from the layer of cream. At the same time
other vessels may be located in the layer of cream and liquids of different
temperature be led through the respective vessels. The centrifugal drum may be
divided into two sections and in this event the milk is separated in the one and the
cream, in proportion as it is obtained from the milk, is led in to the other section
where it is worked into butter. In this case it is convenient to keep the mass in
the latter section at a lower temperature than in the former. This, may be effected
in the manner shown in Figures 3 to 9.
B and C represent the two sections. Each section (Figure 3) contains vessels a
with inlet and discharge pipes e and I, the former entering into the vessels from the
annular compartments into which the heating or refrigerating liquid is led and the
latter ones being arranged as usual. The vessels a are provided with a partition
wall in order to prolong the path of the liquid passing through the vessel.
According to Figure 5 the vessels a are located in the section B, but the discharge
pipes extend through the upper section. The vessels consist of sections, composed
of pipes a'. Figure 6 shows a section developed and cut through, and Figure 7 is
a transverse section of the pipes. The pipes extend between two ring shaped com-
partments a² a³ provided with transverse walls separating the pipes from each other
alternately at the one and at the other end, so as to cause the liquid to pass in a
zig-zag direction through the same (Figure 6). The refrigerating liquid passes
between the pipes (Figure 5) down into the vessel 63 from which the same
can, through the pipes, enter into the compartments a³ of the different
sections.
Other pipes 6 extend from the compartments a² through the upper section and
serve to discharge the liquid. The refrigerating liquid is thrown from the pipes
out into the receptacle a from which it passes through the pipes « into the vessel aⓇ
surrounding the vessel a' intended for receiving the butter, and in this way the
butter is kept cool in the last vessel. The butter is thrown out from the section C
through the holes as against the screen a' and falls down into the vessel a'. The
cream can pass through holes c³ Figure 8, into the upper section where it is worked
into butter in the usual manner. The vessel a is intended for the refrigerating or
heating liquid and the skim milk is collected in the vessel a¹¹.
According to Figures 8 and 9 the vessels a are placed into different compartments c¹
into which the cream may flow through openings made in the inner edge of the
walls of the compartment. The vessels c¹ are fixed inside the drum in the shape of
wings, the inner edges of which are divided in two. The vessels u are of such a
shape, that the vessels care by them divided into zig-zag channels in order that

page_text: the cream as shown by the arrows, may have to pass a long way before it can pass
into the upper section C through the holes c. The inlet and the discharge of the
liquid in the vessels a takes place in the same manner as shown in Figure 5,
viz., through pipes & serving as inlets, and pipes & serving as discharge pipes. The
latter pipes passing through the section C, may in the same section C be enlarged
to vessels a in order that the liquid mass contained in the upper section may be
kept at a certain temperature.
With respect to the vessels Figures 8 and 9 it may be further added, that the
refrigeration of the cream may be effected also in such a manner that the said vessels
are filled with cold water, while the drum is rotating. If at the same time cream
is led into the vessels e¹ the same will float upon the cold water, that is to say, it
will keep next to the centre of the drum laying upon the vertical surface of
the water, and it can pass, refrigerated, into the upper section through the
discharge c³.
According to Figures 10 and 11 the cream is skimmed by means of a skimming
pipe passing through a vessel d² containing the refrigerating or heating agent.
The skimming of the cream can take place either in the section C (Figure 10) in
order to return to the section C after having passed through the conduit in the
vessel, or the skimming can take place in the compartment. Figure 11, the
cream being led through the vessel into the section C, Figure 1. The first
method shown in Figure 10 has the advantage that the cream passes repeatedly
through the vessel d², as the quantity of liquid flowing through the skimming pipe
can be many times greater than the quantity, which during the same time passes
into the upper section C from the section B. The current between the two sections
takes place through the central opening.
The cream passes into the compartment d³ through the holes d*. The
refrigerating or heating apparatus d² can be arranged in many different ways, the
principal thing however is the circulation of the cream effected by means of a
skimming pipe and which takes place through the same.
According to Figure 12 the cream flows into the section C through holes g' in
the partition between the two sections. Moreover the upper section is by means of
partition walls and g³, divided into three concentric compartments * * and g³ of
which the outer one is designed for receiving the refrigerating or heating agent.
The middle compartiment forms a passage through which the cream flows into
the compartment g. The partition wall therefore does not extend quite to the
bottom of the upper section, but its lower edge is bent inwards, so that the cream
passing through the holes flows into the compartments. The said wall g² is
moreover perforated at 7, so that the cream can flow into the compartment g. By
means of this arrangement the cream will during its passage to the compartment *
pass in a thin layer along the cold wall and will thus be cooled. The
refrigerating liquid is led into the compartiment between the pipes 62 63 and
through the vessel 60 and the pipes and . The pipe has for its object .to
discharge the refrigerating liquid after it has been used. This arrangement
represented in Figure 12 can be modified in such a way as to omit the wall 2 in
which case the compartments g* and gare separated from each other only by the
wall g. Further the compartments * and may communicate one with another
and the cream may pass through pipes into these compartments while the
refrigerating or heating water is led into or from the compartment go.
According to Figure 13, the drum has besides the sections B and C, another
compartment containing the refrigerating agent, in which compartment there is
a suitably shaped pipe through which the cream can pass from the one section B
into the other C. The conduit between the two sections can also consist of one or
more channels opening towards the centre of the drum and going between the two
sections. Such a channel is visible in longitudinal and transverse section in
Figure 15. The cream channels can also pass through the wall of the compart-
ment . This is clearly shown in Figure 14, where ** designates the channels.

page_text: It is evident that the compartment also can consist of a separate vessel placed in
the drum between which vessel and the wall of the drum is an interspace, and
Figure 14 indicates this interspace. The inlet takes place through the pipe h and
the discharge through the pipe * Figure 13.
Finally it may be added that, in the centrifugal separation the cream may be
led to a refrigerating or heating apparatus in the usual manner, that is by being
thrown out into a receptacle constituting at the same time a refrigerating or
heating apparatus, or from which the cream is led to a refrigerating or heating
apparatus, the discharge of the cream from the refrigerating or heating
apparatus being in both events so arranged that the cream or the liquid is led back
into the centrifugal apparatus. In this event it is thus only the conduit that is
novel.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is-
First. In the separation of cream from milk and the manufacture of butter in a
centrifugal apparatus, the operation of simultaneously heating or refrigerating
the liquid by introducing heating or refrigerating liquids into the same which
circulates through vessels pipes or compartments surrounded by the liquid
which is being centrifugally treated.
Second. In the centrifugal separation of milk or the like the operation of
causing the liquid which is fed into the refrigerating or heating apparatus in the
usual manner to flow back into the centrifugal apparatus.
Third. In a centrifugal apparatus, the means for effecting the operation herein-
before described consisting of vessels, pipes or compartments arranged in the
centrifugal drum, and so located that in the rotating motion of the filled drum,
they are more or less surrounded by the liquid contained in the said drum, and
which for the circulation of the heating or refrigerating fluid are provided with
inlet and discharge pipes or channels.
Fourth. In a centrifugal apparatus, means for refrigerating or heating a liquid
contained in the said apparatus while the apparatus is rotating consisting of a
skimming pipe entering the liquid contained in the centrifugal drum by means of
which the liquid is led into a refrigerating or heating apparatus, the discharge
from the latter being so disposed that the liquid, such as the cream is led back into
the revolving drum.
Fifth. In a centrifugal apparatus the drum of which is divided into compart-
ments the arrangement of vessels pipes or conduits as above indicated in each of
the separate compartments of the said drum.
Sixth. In a centrifugal apparatus as hereinbefore described the arrangement of
the parts in such a manner that the pipes or conduits form zig-zag passages for the
liquid between ring shaped compartments, with which the inlet and discharge pipes
communicate.
Seventh. In a centrifugal apparatus as above described the arrangement of an
inner compartment which by means of pipes communicate with the vessels
intended for the refrigerating or heating liquid while other pipes lead from the
latter with the object of conveying the refrigerating or heating liquid into the
first mentioned compartment as above described.
Eighth. In a centrifugal apparatus the arrangement of separate compartments c
Figures 8 and 9 in the drum in which compartment the above described vessels
pipes or conduits are located and into which compartments c¹ the cream may flow
as above set forth.
Ninth. The modification of the arrangement above indicated which consists that
in lieu of vessels, pipes or conduits arranged in the compartments the said com-
partments contain the refrigerating or heating liquid on which the cream is
caused to float and to pass through the said compartments c¹.

page_text: Tenth. In a centrifugal apparatus the arrangement of a compartment g* with
double walls combined with the drum between which walls is an intermediate com-
partment with inlet and discharge pipes for the refrigerating or heating agent,
so that the cream led into the compartment may be surrounded by the
refrigerating or heating agent contained in the intermediate compartment.
Eleventh. In a centrifugal apparatus the modified arrangement in which the
compartment * designed for the cream is surrounded by one wall so as to form
two intermediate compartments so that the cream may be led into its com-
partment through the one intermediate compartment while the other inter-
mediate compartment is filled with the refrigerating or heating agent.
Twelfth. In a centrifugal apparatus the arrangement in which the pipes,
channels or conduits, by means of which the cream is led off in proportion as it is
produced, pass through a compartment in the centrifugal drum or through the walls
of a compartment in the said drum Figures 13 and 15 containing a refrigerating or
heating agent.
Thirteenth. The modification of the arrangement above indicated in which the
compartment intended for the refrigerating or heating agent consists of a vessel
between which and the wall of the centrifugal drum is provided a space constituting
a passage for the cream.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.