Chapter 3. Analysis of the hypotheses of milk fat phase dispersion and structural features of homogenizers
Keywords:
milk homogenization, hydrodynamic factors of emulsions dispersion, design analysis of homogenizers, principle of homogenizer action, homogenization hypotheses, classification of homogenizers, mechanisms of milk fat globules disruption, homogenization intensification methods
Synopsis
Food technology progressive solutions
We have carried out the analysis of hypotheses, mechanisms, prevailing hydrodynamic factors of the milk emulsion fat phase dispersion, hydrodynamic conditions of milk fat globules disruption in the modern designs of dispergators and methods of analysis of the equipment for micro emulsions homogenization. It points out a wide range of designs of homogenizers and a large number of existing hypotheses of milk emulsion dispergating that contradict each other. Despite substantial differences, the general features of designs which allow receiving a high degree of dispergating is to create hydrodynamic conditions to provide increasing relative velocity of movement of the fat globule and acceleration of the emulsion stream. Analysis of methods of intensifying the dispergating process of milk emulsions resulted into distinguishing prospective ways to increase energy efficiency of homogenizers and designs with the biggest potential for diminishing energy consumption.
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