Abstract
An innovative patented cake washing technology has been implemented in a continuous-feed screenbowl centrifuge to effectively remove cake impurities. At high wash rates the cake is reslurried and deliquored in sequential stages in-situ in a screenbowl centrifuge to remove residual impurities left in the cake. At low wash rates the new technology increases contact between the cake and the wash liquid promoting cake washing by dissolution and diffusion. The new reslurrying technology was developed in the laboratory with a pilot screenbowl centrifuge on model glass beads and a highly porous polymer. Field tests on sodium carbonate monohydrate crystals using the pilot screenbowl centrifuge with the optimal reslurrying design demonstrated better washing performance with higher cake purity and lower wash liquid.
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