3 30 k refrigerated centrifuge

Manufactured by Merck Group

Sourced in Germany

The 3–30 k refrigerated centrifuge is a laboratory equipment designed for the separation of samples at low temperatures. It can achieve centrifugal forces of up to 30,000 times gravity (30,000 g). The centrifuge is equipped with a refrigeration system to maintain samples at desired temperatures during the separation process.

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Centrifuge 3–30 K Refrigerated centrifuge

2 protocols using 3 30 k refrigerated centrifuge

Emulsion Gel Water Holding Capacity

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The water holding capacity of emulsion gels was evaluated using a previous method described by Liang et al. [15] with slight changes. 3 g of emulsion gel samples carefully transferred into a weighted centrifuged tube and centrifuged (Sigma, 3–30 k refrigerated centrifuge, Germany) at 10000g for 10 min. Any extra water carefully drained off and the residual liquid dried using a paper filter. The centrifuge tubes containing emulsion gel samples were accurately weighted before and after centrifugation. The WHC was calculated using following equation:

W H C = \frac{W t - W r}{W t} \times 100

where, Wt is the total weight of water in the gel (g) and Wr represents the mass of water released after centrifugation. Each measurement was carried out three times.

Mozafarpour R, & Koocheki A. (2022). Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase. Ultrasonics Sonochemistry, 92, 106278.

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Evaluating Water Holding Capacity of Emulsion Gels

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The water holding capacity of emulsion gels was evaluated using a method previously described by Liang et al. (2019) with slight changes. 3g of emulsion gel samples were transferred into a weighted centrifuged tube and centrifuged (Sigma, 3-30 k refrigerated centrifuge, Germany) at 10000g for 10 min. Expulsed water was carefully drained off and the residual liquid dried using a paper filter. The centrifuge tubes containing emulsion gel samples were accurately weighed before and after centrifugation. The WHC was calculated as follows:
where, Wt is the total weight of water in the gel and Wr represents the mass of water released after centrifugation. Measurements were done on two independently prepared samples for each system, which were found to be the same within  0.5%.

Mozafarpour R., Koocheki A, & Nicolai T. (2022). Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties. Food research international (Ottawa, Ont.), 158.

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