Abstract
AbstractPartial homogenization using a microstructured SHM (Simultaneous Homogenizing and Mixing) valve significantly reduces aggregation of fat globules within their homogenization by feeding the continuous phase directly into the droplet disruption zone (as discussed in part I of this work). It allows homogenization of cream containing up to at least 42 vol.‐% fat, and thus, significantly reduces processing costs without loss in product quality, i.e., overall process intensification. The present article details current results on the influence of material parameters, i.e., emulsifier system and fat content, and process parameters, i.e., homogenizing pressure and the temperature of both streams, on the fat globule size distribution. In contrast to conventional technology, SHM valve technology generates decreasing droplet sizes with increasing pressure or with increasing temperature of the homogenizing stream. This novel technique breaks new ground in dairy product design.
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