Analytical researches of condition of milk fatty phase dispergating in pulsation homogenizer

  • K. Samoichuk
  • L. Levchenko
Keywords: dispergating, homogenization, milk, pulsation homogenizer, velocity, acceleration

Abstract

Considering the problem of increasedpower inputs for modern homogenizerswhich make emulsion with a high dispersiondegree, it is suggested to use impulsive (pulsation) homogenization. Highrate difference of fatty and dispersible phasesresults in high efficiency of pulsation homogenizers.The articleaims at developing mathematical model of dispergatingprocess of milk fat emulsionin the pulsation homogenization in the classicalmachine with one piston.Analytical researches were based on Veber’s criterion for liquiddrops destruction. On the basis of classic dependences of hydrodynamics and mechanics we described the piston and milk emulsionmovement and derived equations thatconnect determinations of fluid consumption, velocity and product flow accelerations withthe pistondiameter, its amplitude and oscillationfrequency, number and diameter of openingsin the piston. Determination of emulsion acceleration allows forecastingdispergating degree in the homogenizer.Optimal conditions are found to increasehomogenization degree in the investigated machine.Thusto increase dispergatingdegree it is necessary to decrease the piston open area and increaseits oscillationfrequency and amplitude. Determining equations to findmilk emulsion acceleration is the key for developing mathematical model of fat globulesdestruction in the pulsation milkhomogenizer.

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Section
Technical sciences