Centrifugal dehydration of lees

Wine lees are byproducts produced during the winemaking process and contain a large amount of organic matter, such as protein, carbohydrates, vitamins and minerals. Wine lees centrifugal dehydration is an effective wine lees treatment method. It separates the water from the solid matter in the wine lees by centrifugal force, thereby achieving the purpose of reducing and recycling. The process of wine lees centrifugal dehydration usually includes the following steps: 1. Pretreatment of wine lees: In order to improve the efficiency of centrifugal dehydration, the wine lees usually need to be pretreated by crushing, homogenization and other pretreatments before centrifugation to increase the contact area between the wine lees and the centrifuge and improve the dehydration effect. 2. Centrifugal dehydration: The wine lees rotate at high speed in the centrifuge, and under the action of centrifugal force, the water is squeezed out and separated from the solid wine lees. The water content of the wine lees after centrifugal dehydration is low and the volume is greatly reduced. 3. Solid-liquid separation: The wine lees and water after centrifugal dehydration are separated by a solid-liquid separation device (such as a screw conveyor, a belt conveyor, etc.). The water can be reused in the brewing process, and the wine lees can be further processed. 4. Further treatment of wine lees: The dehydrated wine lees can be used to produce feed, organic fertilizer, biomass energy and other products. Through the resource utilization of wine lees, not only can environmental pollution be reduced, but also economic benefits can be created. Wine lees centrifugal dehydration has the following advantages: - Efficient dehydration: Centrifugal dehydration has a fast speed and good dehydration effect, and can quickly reduce the water content of wine lees. - Energy saving and environmental protection: The centrifugal dehydration process has low energy consumption and does not use chemical agents, which is environmentally friendly. - Easy operation: The centrifugal dehydrator is easy to operate, has a high degree of automation and is easy to maintain. - Resource utilization: The dehydrated wine lees can be treated as a resource to achieve the reuse of waste. With the continuous development of the brewing industry, the treatment and utilization of wine lees have received more and more attention. As an efficient and environmentally friendly treatment method, wine lees centrifugal dehydration will play an important role in the resource utilization of wine lees and help promote the sustainable development of the brewing industry.