Abstract
The competitiveness improvement of milk products is directly connected with a problem of decreasing energy consumption of the process of milk emulsion dispersion. At creating promising types of energy effective dispersers, a necessary condition is to elaborate a correct methodology for studying them that takes into account the specificity of the process of fat milk microemulsion dispersion. Based on the critical analysis of research methods for homogenizers of different types, there have been determined main directions of their improvement, taken into account in the elaborated research method for a promising jet-slot type milk homogenizer. The method of theoretical studies, including a choice and analysis of stable and changeable factors of the homogenization process in a jet-slot type homogenizer and optimization criteria, has been elaborated. The interconnection of technological, constructive, hydraulic parameters with a dispersion quality has been demonstrated. The influence of physical-mechanical properties of milk as a research object was taken into account. An optimal milk temperature was chosen for the studies. Factor variation limits have been substantiated. The constructive scheme of a chamber for the experimental homogenizer has been developed. At processing the experimental research methodology, the main stage was to develop an experimental set for studying the influence of changeable factors of the dispersion process on a homogenization quality. Dispersion quality estimation methods have been analyzed and the method of microphotography has been chosen with further computed analysis of obtained data. The elaborated methodology was used at studying the influence of cream fat and ring slot width on a dispersion quality in a jet-slot type homogenizer. The obtained data allow to determine rational parameters of cream fat – 40–50 % and slot width – 0.1 mm. The analysis of dispersed characteristics of the milk emulsion allows to make a conclusion about the high homogenization quality, comparing with processing in a valve homogenizer
Highlights
It is possible to improve the competitiveness of milk products at providing the high assimilability of nutritive substances of a multicomponent product
Homogenization is realized for decreasing an average diameter of fat globules of milk products and their even distribution in milk plasma
Dispersion advantages may be considered as a nutritive quality, storage term increase, commodity and taste qualities improvement in milk products [1, 3]
Summary
It is possible to improve the competitiveness of milk products at providing the high assimilability of nutritive substances of a multicomponent product. One of methods for increasing the assimilability of milk and milk products is to increase fat phase milk emulsion dispersion [1, 2]. A possible method for solving the problem of homogenizers is creation of a high velocity difference of dispersing and dispersed phases at developing a construction, which operation principle provides separate feeding of skimmed milk and cream [5, 6]. At creating new promising homogenizers, it is necessary to create a method for studying the process of fat phase dispersion. Special attention must be paid to the study of an influence of constructive parameters on an average diameter of milk fat globules
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