Abstract
The jet milk homogenizer provides the cream supply in the right amount for normalization of the mixture, grinding of the fat globules and their uniform distribution in the volume of the milk plasma. In the process of technological audit, the following drawbacks are identified: lack of devices to maintain a constant temperature, low resolution of a digital camera and a microscope. In addition, it is necessary to investigate the nature of the influence of the flow and fat content of cream on the average size of fat globules. In order to level out the identified drawbacks, it is planned to increase the time of the experiment in order to exclude the possible influence on the results at the initial and final stages of each experiment. In addition, at the next stage of the study, it is planned to determine the nature of the relationship between cream supply, fat content and average size of fat globules after homogenization. The experimental studies of a jet milk homogenizer with a separate cream supply shows the values of the factors at which the grinding is carried out to the level of valve homogenizers. The average size of fat globules at a level of 0.85 microns is provided with a diameter of the cream supply channel equal to 0.6 mm and the distance of the central channel at the site of the maximal narrowing of 2 mm. It is determined that the nature of the relationship between the skim milk rate is the main factor of grinding and the average size of fat globules is directly proportional. The nature of the relationship between decrease in the size of fat globules is determined as increase in skim milk rate, the nature of which can be explained by an increase in Weber's criterion. Its growth leads to an increase in the magnitude of the tangential stress, the extracted droplet in the ribbon-like body, which subsequently collapses into a large number of small elements. This confirms the hypothesis of destruction when creating the maximum phase rate difference realized in the design of a jet milk homogenizer with a separate cream supply.
Highlights
Homogenization is a process of grinding of fat globules and their uniform distribution in the volume of the plasma of milk
The size of the central canal at the point of maximal narrowing, the rate of skim milk supply and the diameter of the cream supply channel are determined as influential factors
The distance between the guides at the site of maximal narrowing has a significant effect on the average size of the fat globules at sizes exceeding 2 mm
Summary
Homogenization is a process of grinding of fat globules and their uniform distribution in the volume of the plasma of milk. Recent research shows that the difference in the rates of dispersive and dispersed phases of the product plays a decisive role in the process of grinding of fat globules [6]. Laboratory unit has been created on the basis of the department of equipment of processing and food production of the Tavria State Agrotechnological University (Melitopol, Ukraine) with the purpose of researching the process of separating homogenization This unit is based on the principle of creating the maximum difference in the rates of skim milk and cream. A hydrodynamic regime with Weber numbers greater than 50 is established in the homogenization chamber, as a result of which the size of fat globules in milk decreases
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