Design of a Micro‐Structured System for the Homogenization of Dairy Products at High Fat Content – Part III: Influence of Geometric Parameters

Abstract

AbstractPartial homogenization using a microstructured SHM (Simultaneous Homogenizing and Mixing) valve (as presented in part I) significantly reduces aggregation of fat globules during their homogenization by feeding the continuous phase directly into the droplet disruption zone. It allows homogenizing cream up to at least 42 vol.‐% of fat, thus reducing processing costs significantly without loss in product quality (process intensification). In contrary to conventional milk technology, droplet sizes can be reduced at high fat contents with increasing pressure or increasing temperature of the homogenized stream (as presented in part II). This breaks new ground in dairy product design. In part III our focus is set on the influence of the SHM valve geometry on the homogenization results. No significant influence was found for the shape of the flow channels. In contrast, the distance at which the mixing streams enter has a significant impact on the homogenization results. For standard SHM valves with a T‐shaped mixing unit we found an optimal distance at around 5 mm behind the valve outlet. In order to separate the tasks of implying a counter‐pressure and instant diluting, an SHM2 double‐valve configuration is suggested combining a double homogenization valve with a mixing unit. This offers the possibility to profit from counter‐pressure just as well as in full‐stream homogenization and gives more freedom in the mixing inlet design. Optimal distances for the mixing stream inlet are between 0 and 5 mm.