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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Centrifugal separation of emulsions is a high‑g mechanical process that exploits density differences between dispersed and continuous phases.
Origin: Modernist cuisine (21st century) — Global
See full technique reference →By applying 10 000–30 000 g for 30–120 s, oil droplets are forced outward, allowing the aqueous phase to be collected as a clarified product. Temperature control and rotor balance are critical to prevent shear‑induced droplet breakup and overheating, which can compromise emulsion stability and food quality.
Primary Reaction
Density‑driven phase separation under high centrifugal force
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