Theoretical and experimental substantiation of the amplitude and source of oscillations on a container of an acoustic butter churn

Abstract

A method has been developed for butter production and a unit for its practical implementation which makes it possible to use oscillations efficiently at the macro level for the vibration of a container with cream, and at the micro level for the effect of oscillations on milk fat globules until the desired butter granules are obtained. The experimental studies of the proposed butter churn in laboratory conditions have shown that the optimal frequency for churning butter should be 5 Hz. In order to reliably estimate the number of oscillating actuators and their lay-out on the container surface of a butter churn it is necessary to take into account the motion trajectory of the fat globules which can be simple and complex. To ensure the complex motion trajectory of fat globules, a method has been developed for butter production and a unit to implement this method which gives a possibility to use oscillations in the most efficient way at the macro level for the cream container vibration, and at the micro level for the effect of such oscillations on fat globules in order to obtain butter granules. Analysis of the research results showed that butter corresponding to GOST was obtained at a frequency of 5 Hz and an amplitude of oscillations of the cream container in 5 mm.