Improving the quality of milk dispersion in a counter-jet homogenizer

Kyrylo Samoichuk,Nadiya Palyanichka,Serhii Petrychenko,Leonora Adamchuk,Dmytro Zhuravel,Vladyslav Sukhenko,Natalia Slobodyanyuk,Ivan Galyasnyj,Olga Shanina,Vadim Oleksiienko

doi:10.5219/1407

Abstract

Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effective counter-jet homogenizers. The purpose of these studies is to increase the efficiency of machines of this type through fuller use of their kinetic energy. To achieve this, the design of a ring reflector was developed and experimental studies were carried out to determine its influence on the efficiency of milk fat dispersion in a counter-jet homogenizer. Calculations were made to determine the reflector’s design parameters. An installation for experimental research has been developed, in which the required milk pressure is created with the help of compressed carbon dioxide. The dispersive indices of the milk emulsion were determined by computer analysis of milk sample micrographs obtained with an optical microscope and a digital camera using Microsoft Office Excel and Microsoft Visual Studio C# software using the OpenCV Sharp library. As a result of research, the formula for defining the angle of the reflector top has been determined analytically. Experimental studies proved its validity and allowed determination of the optimal diameter. A comparison of the dependence of the degree of homogenization on the excess pressure in a counter-jet homogenizer proves a 15 – 20% increase in the degree of dispersion when using a reflector. At the same time, specific energy consumption does not increase. Comparison of the distribution curves of milk fat globules by size after counter-jet homogenization and homogenization with a reflector suggests that the average diameter of fat globules for the experimental method decreases from 0.99 to 0.83 μm. This indicates the high quality of the dispersal characteristics of the milk emulsion after processing in a counter-jet homogenizer with a reflector.

Highlights

Homogenization is a necessary process in the production of drinking milk and most dairy products
There will be a violation of the continuity of the main jets and a decrease in the degree of dispersion of milk emulsions
After the necessary transformations, we find that to fulfill the condition of non-intersection of flows of homogenized and non-homogenized products, the angle of the annular reflector must meet the condition: Figure 2 Scheme of the location of the annular reflector and direction of milk flows in the process of homogenization

Summary

Introduction

Homogenization is a necessary process in the production of drinking milk and most dairy products. Its fat phase is dispersed (fat globules are crushed), as a result of which the average fat particle size decreases from 3 – 5 to 0.7 – 1 μm (Walstra, Wouers and Geurts, 2006) This result can be achieved by exposing milk to pressure and velocity via ultrasonic, cavitation, vacuum and high-frequency electrical treatment (Nuzhin and Gladushnyak, 2007; Samoichuk et al, 2016). Taking into account such a wide range of effects on the milk emulsion, dozens of types of homogenizers have been developed, which differ significantly from each other both in their design and principle of action (Dhankhar, 2014; Fialkova, 2006). The degree of homogenization is close to that of valve rotor-pulsation and vortex

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Conclusion