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 methodsSynopsis
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.
References
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Haponiuk, E., Zander, L., Probola, G. (2015). Effect of the homogenization process on the rheological properties of food emulsions. Polish Journal of Natural Sciences, 30, 149–158.
Tartar, L. (2009). The General Theory of Homogenization. Lecture Notes. Berlin/Heidelberg: Springer, 470. https://doi.org/10.1007/978-3-642-05195-1
Håkansson, A., Fuchs, L., Innings, F., Revstedt, J., Bergenståhl, B., Trägårdh, C. (2010). Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer. Journal of Food Engineering, 100 (3), 504–513. https://doi.org/10.1016/j.jfoodeng.2010.04.038
Baranovskii, N. V. (1995). Vliianie gidravlicheskikh faktorov na stependispersnosti zhira pri gomogenizatcii moloka [PhD dissertation]. Moscow, Russia.
Yong, A. P., Islam, Md. A., Hasan, N. (2017). The Effect of pH and High-Pressure Homogenization on Droplet Size. International Journal of Engineering Materials and Manufacture, 2 (4), 110–122. https://doi.org/10.26776/ijemm.02.04.2017.05
Nuzhin, E. V., Gladushniak, A. K. (2007). Gomogenizatciia i gomogenizatory. Odessa: Printing House, 264.
Innings, F., Trägårdh, C. (2005). Visualization of the Drop Deformation and Break‐Up Process in a High Pressure Homogenizer. Chemical Engineering & Technology, 28 (8), 882–891. Portico. https://doi.org/10.1002/ceat.200500080
Fialkova, E. A. (2006). Gomogenizatciia. Novyi vzgliad. Saint Petersburg: GIORD, 392.
Deynichenko, G., Kyrylo, S., Yudina, T., Dmytrevskyi, D., Chervonyi, V. (2018). Parameter optimization of milk pulsation homogenizer. Journal of Hygienic Engineering and Design, 24, 63–67.
Panchenko, А., Voloshina, А., Panchenko, I., Titova, O., Caldare, A. (2020). Design of Hydraulic Mechatronic Systems with Specified Output Characteristics. Advances in Design, Simulation and Manufacturing IІI. DSMIE 2020. Lecture Notes in Mechanical Engineering, 42–51. https://doi.org/10.1007/978-3-030-50491-5_5
Samoichuk, K., Zahorko, N., Oleksiienko, V., Petrychenko, S. (2019). Generalization of factors of milk homogenization. Modern Development Paths of Agricultural Production: Trends and Innovations, 191–197. https://doi.org/10.1007/978-3-030-14918-5_21
Samoichuk, K., Zhuravel, D., Palyanichka, N., Oleksiienko, V., Petrychenko, S., Slobodyanyuk, N. et al. (2020). Improving the quality of milk dispersion in a counter-jet homogenizer. Potravinarstvo Slovak Journal of Food Sciences, 14, 633–640. https://doi.org/10.5219/1407
Liao, Y., Lucas, D. (2009). A literature review of theoretical models for drop and bubble breakup in turbulent dispersions. Chemical Engineering Science, 64 (15), 3389–3406. https://doi.org/10.1016/j.ces.2009.04.026
Håkansson, A., Fuchs, L., Innings, F., Revstedt, J., Trägårdh, C., Bergenståhl, B. (2013). Velocity measurements of turbulent two-phase flow in a high-pressure homogenizer model. Chemical Engineering Communications, 200 (1), 93–114. https://doi.org/10.1080/00986445.2012.691921
Valencia‐Flores, D. C., Hernández‐Herrero, M., Guamis, B., Ferragut, V. (2013). Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages. Journal of Food Science, 78 (2), 199–205. https://doi.org/10.1111/1750-3841.12029
Huppertz, T. (2011). Homogenization of Milk / Other Types of Homogenizer (High-Speed Mixing, Ultrasonics, Microfluidizers, Membrane Emulsification). Encyclopedia of Dairy Sciences, 761–764. https://doi.org/10.1016/b978-0-12-374407-4.00226-0
Promtov, M. A., Monastirsky, M. X. (2000). Dynamic of cavitational bubbles in rotor impuls apparatus Journal of Qingdao Just of Chemistry Technical, 21 (4), 318–321.
Droździel, P., Vitenko, T., Voroshchuk, V., Narizhnyy, S., Snizhko, O. (2021). Discrete-Impulse Energy Supply in Milk and Dairy Product Processing. Materials, 14 (15), 4181. https://doi.org/10.3390/ma14154181
Samoichuk, K., Kiurchev, S., Oleksiienko, V., Palyanichka, N., & Verholantseva, V. (2016). Research into milk homogenization in the pulsation machine with a vibrating rotor. Eastern-European Journal of Enterprise Technologies, 6 (11 (84)), 16–21. https://doi.org/10.15587/1729-4061.2016.86974
Liu, C., Li, M., Liang, C., Wang, W. (2013). Measurement and analysis of bimodal drop size distribution in a rotor–stator homogenizer. Chemical Engineering Science, 102, 622–631. https://doi.org/10.1016/j.ces.2013.08.030
van der Schaaf, U. S., Karbstein, H. P. (2018). Fabrication of Nanoemulsions by Rotor-Stator Emulsification Nanoemulsions: Formulation, Applications, and Characterization, 141–1745. https://doi.org/10.1016/b978-0-12-811838-2.00006-0
Shurchkova, Yu. A. (1999). New class of devices for liquid dispersion via discrete-pulsed energy input. Heat Transfer Research, 30 (1), 1–9.
Delmas, H., Barthe, L. (2015). Ultrasonic mixing, homogenization, and emulsification in food processing and other applications. Power Ultrasonics Applications of High-Intensity Ultrasound, 757–791. https://doi.org/10.1016/b978-1-78242-028-6.00025-9
Samoichuk, K., Kovalyov, A., Oleksiienko, V., Palianychka, N., Dmytrevskyi, D., Chervonyi, V., Horielkov, D., Zolotukhina, I., Slashcheva, A. (2020). Determining the quality of milk fat dispersion in a jet-slot milk homogenizer. Eastern-European Journal of Enterprise Technologies, 5 (11 (107)), 16–24. https://doi.org/10.15587/1729-4061.2020.213236
Fonte, C. P., Fletcher, D. F., Guichardon, P., Aubin, J. (2020). Simulation of micromixing in a T-mixer under laminar flow conditions. Chemical Engineering Science, 222, 115706. https://doi.org/10.1016/j.ces.2020.115706
Ciron, C. I. E., Gee, V. L., Kelly, A. L., Auty, M. A. E. (2010). Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. International Dairy Journal, 20 (5), 314–320. https://doi.org/10.1016/j.idairyj.2009.11.018
Ward, K., Fan, Z. H. (2015). Mixing in microfluidic devices and enhancement methods. Journal of Micromechanics and Microengineering, 25 (9), 94001–94017. https://doi.org/10.1088/0960-1317/25/9/094001
Thaker, A. H., Ranade, V. V. (2022). Emulsions Using a Vortex-Based Cavitation Device: Influence of Number of Passes, Pressure Drop, and Device Scale on Droplet Size Distributions. Industrial & Engineering Chemistry Research. https://doi.org/10.1021/acs.iecr.2c03714
Postelmans, A., Aernouts, B., Jordens, J., Van Gerven, T., Saeys, W. (2020). Milk homogenization monitoring: Fat globule size estimation from scattering spectra of milk. Innovative Food Science & Emerging Technologies, 60, 102311. https://doi.org/10.1016/j.ifset.2020.102311
Samoichuk, K., Kovalyov, A., Fuchadzhy, N., Hutsol, T., Jurczyk, M., Pająk, T. et al. (2023). Energy Costs Reduction for Dispersion Using a Jet-Slot Type Milk Homogenizer. Energies, 16 (5), 2211. https://doi.org/10.3390/en16052211
Samoichuk, K., Zhuravel, D., Viunyk, O., Milko, D., Bondar, A., Sukhenko, Y. et al. (2020). Research on milk homogenization in the stream homogenizer with separate cream feeding. Potravinarstvo Slovak Journal of Food Sciences, 14, 142–148. https://doi.org/10.5219/1289
Voloshina, A., Panchenko, O., Boltyansky, O., Titova, O.; Ivanov, V. et al. (Eds.) (2020). Improvement of Manufacture Workability for Distribution Systems of Planetary Hydraulic Machines. Advances in Design, Simulation and Manufacturing II. DSMIE 2019. Lecture Notes in Mechanical Engineering. Cham: Springer, 732–741. https://doi.org/10.1007/978-3-030-22365-6_73
Mohammadi, V., Ghasemi-Varnamkhasti, M., Ebrahimi, R., Abbasvali, M. (2014). Ultrasonic techniques for the milk production industry. Measurement, 58, 93–102. https://doi.org/10.1016/j.measurement.2014.08.022
Di Marzo, L., Cree, P., Barbano, D. M. (2016). Prediction of fat globule particle size in homogenized milk using Fourier transform mid-infrared spectra. Journal of Dairy Science, 99 (11), 8549–8560. https://doi.org/10.3168/jds.2016-11284
Rayner, M. Dejmek, P. (Eds.) (2015). Engineering Aspects of Emulsification and Homogenization. CRC Press, Taylor & Francis Group, 322. https://doi.org/10.1201/b18436
Morales, J. O., Watts, A. B., McConville, J. T. (2016). Mechanical Particle-Size Reduction Techniques. AAPS Advances in the Pharmaceutical Sciences Series, 165–213. https://doi.org/10.1007/978-3-319-42609-9_4
Acharyaa, S., Mishrab, V., Patelc, J. (2021). Enhancing the mixing process of two miscible fluids: A review. AIP Conference Proceedings, 2341, 030025. https://doi.org/10.1063/5.0051818
Wang, X., Wang, Y., Li, F., Li, L., Ge, X., Zhang, S., Qiu, T. (2020). Scale-up of microreactor: Effects of hydrodynamic diameter on liquid–liquid flow and mass transfer. Chemical Engineering Science, 226, 115838. https://doi.org/10.1016/j.ces.2020.115838
Haponiuk, E., Zander, L., Probola, G. (2015). Effect of the homogenization process on the rheological properties of food emulsions. Polish Journal of Natural Sciences, 30, 149–158.
Tartar, L. (2009). The General Theory of Homogenization. Lecture Notes. Berlin/Heidelberg: Springer, 470. https://doi.org/10.1007/978-3-642-05195-1
Håkansson, A., Fuchs, L., Innings, F., Revstedt, J., Bergenståhl, B., Trägårdh, C. (2010). Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer. Journal of Food Engineering, 100 (3), 504–513. https://doi.org/10.1016/j.jfoodeng.2010.04.038
Baranovskii, N. V. (1995). Vliianie gidravlicheskikh faktorov na stependispersnosti zhira pri gomogenizatcii moloka [PhD dissertation]. Moscow, Russia.
Yong, A. P., Islam, Md. A., Hasan, N. (2017). The Effect of pH and High-Pressure Homogenization on Droplet Size. International Journal of Engineering Materials and Manufacture, 2 (4), 110–122. https://doi.org/10.26776/ijemm.02.04.2017.05
Nuzhin, E. V., Gladushniak, A. K. (2007). Gomogenizatciia i gomogenizatory. Odessa: Printing House, 264.
Innings, F., Trägårdh, C. (2005). Visualization of the Drop Deformation and Break‐Up Process in a High Pressure Homogenizer. Chemical Engineering & Technology, 28 (8), 882–891. Portico. https://doi.org/10.1002/ceat.200500080
Fialkova, E. A. (2006). Gomogenizatciia. Novyi vzgliad. Saint Petersburg: GIORD, 392.
Deynichenko, G., Kyrylo, S., Yudina, T., Dmytrevskyi, D., Chervonyi, V. (2018). Parameter optimization of milk pulsation homogenizer. Journal of Hygienic Engineering and Design, 24, 63–67.
Panchenko, А., Voloshina, А., Panchenko, I., Titova, O., Caldare, A. (2020). Design of Hydraulic Mechatronic Systems with Specified Output Characteristics. Advances in Design, Simulation and Manufacturing IІI. DSMIE 2020. Lecture Notes in Mechanical Engineering, 42–51. https://doi.org/10.1007/978-3-030-50491-5_5
Samoichuk, K., Zahorko, N., Oleksiienko, V., Petrychenko, S. (2019). Generalization of factors of milk homogenization. Modern Development Paths of Agricultural Production: Trends and Innovations, 191–197. https://doi.org/10.1007/978-3-030-14918-5_21
Samoichuk, K., Zhuravel, D., Palyanichka, N., Oleksiienko, V., Petrychenko, S., Slobodyanyuk, N. et al. (2020). Improving the quality of milk dispersion in a counter-jet homogenizer. Potravinarstvo Slovak Journal of Food Sciences, 14, 633–640. https://doi.org/10.5219/1407
Liao, Y., Lucas, D. (2009). A literature review of theoretical models for drop and bubble breakup in turbulent dispersions. Chemical Engineering Science, 64 (15), 3389–3406. https://doi.org/10.1016/j.ces.2009.04.026
Håkansson, A., Fuchs, L., Innings, F., Revstedt, J., Trägårdh, C., Bergenståhl, B. (2013). Velocity measurements of turbulent two-phase flow in a high-pressure homogenizer model. Chemical Engineering Communications, 200 (1), 93–114. https://doi.org/10.1080/00986445.2012.691921
Valencia‐Flores, D. C., Hernández‐Herrero, M., Guamis, B., Ferragut, V. (2013). Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages. Journal of Food Science, 78 (2), 199–205. https://doi.org/10.1111/1750-3841.12029
Huppertz, T. (2011). Homogenization of Milk / Other Types of Homogenizer (High-Speed Mixing, Ultrasonics, Microfluidizers, Membrane Emulsification). Encyclopedia of Dairy Sciences, 761–764. https://doi.org/10.1016/b978-0-12-374407-4.00226-0
Promtov, M. A., Monastirsky, M. X. (2000). Dynamic of cavitational bubbles in rotor impuls apparatus Journal of Qingdao Just of Chemistry Technical, 21 (4), 318–321.
Droździel, P., Vitenko, T., Voroshchuk, V., Narizhnyy, S., Snizhko, O. (2021). Discrete-Impulse Energy Supply in Milk and Dairy Product Processing. Materials, 14 (15), 4181. https://doi.org/10.3390/ma14154181
Samoichuk, K., Kiurchev, S., Oleksiienko, V., Palyanichka, N., & Verholantseva, V. (2016). Research into milk homogenization in the pulsation machine with a vibrating rotor. Eastern-European Journal of Enterprise Technologies, 6 (11 (84)), 16–21. https://doi.org/10.15587/1729-4061.2016.86974
Liu, C., Li, M., Liang, C., Wang, W. (2013). Measurement and analysis of bimodal drop size distribution in a rotor–stator homogenizer. Chemical Engineering Science, 102, 622–631. https://doi.org/10.1016/j.ces.2013.08.030
van der Schaaf, U. S., Karbstein, H. P. (2018). Fabrication of Nanoemulsions by Rotor-Stator Emulsification Nanoemulsions: Formulation, Applications, and Characterization, 141–1745. https://doi.org/10.1016/b978-0-12-811838-2.00006-0
Shurchkova, Yu. A. (1999). New class of devices for liquid dispersion via discrete-pulsed energy input. Heat Transfer Research, 30 (1), 1–9.
Delmas, H., Barthe, L. (2015). Ultrasonic mixing, homogenization, and emulsification in food processing and other applications. Power Ultrasonics Applications of High-Intensity Ultrasound, 757–791. https://doi.org/10.1016/b978-1-78242-028-6.00025-9
Samoichuk, K., Kovalyov, A., Oleksiienko, V., Palianychka, N., Dmytrevskyi, D., Chervonyi, V., Horielkov, D., Zolotukhina, I., Slashcheva, A. (2020). Determining the quality of milk fat dispersion in a jet-slot milk homogenizer. Eastern-European Journal of Enterprise Technologies, 5 (11 (107)), 16–24. https://doi.org/10.15587/1729-4061.2020.213236
Fonte, C. P., Fletcher, D. F., Guichardon, P., Aubin, J. (2020). Simulation of micromixing in a T-mixer under laminar flow conditions. Chemical Engineering Science, 222, 115706. https://doi.org/10.1016/j.ces.2020.115706
Ciron, C. I. E., Gee, V. L., Kelly, A. L., Auty, M. A. E. (2010). Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. International Dairy Journal, 20 (5), 314–320. https://doi.org/10.1016/j.idairyj.2009.11.018
Ward, K., Fan, Z. H. (2015). Mixing in microfluidic devices and enhancement methods. Journal of Micromechanics and Microengineering, 25 (9), 94001–94017. https://doi.org/10.1088/0960-1317/25/9/094001
Thaker, A. H., Ranade, V. V. (2022). Emulsions Using a Vortex-Based Cavitation Device: Influence of Number of Passes, Pressure Drop, and Device Scale on Droplet Size Distributions. Industrial & Engineering Chemistry Research. https://doi.org/10.1021/acs.iecr.2c03714
Postelmans, A., Aernouts, B., Jordens, J., Van Gerven, T., Saeys, W. (2020). Milk homogenization monitoring: Fat globule size estimation from scattering spectra of milk. Innovative Food Science & Emerging Technologies, 60, 102311. https://doi.org/10.1016/j.ifset.2020.102311
Samoichuk, K., Kovalyov, A., Fuchadzhy, N., Hutsol, T., Jurczyk, M., Pająk, T. et al. (2023). Energy Costs Reduction for Dispersion Using a Jet-Slot Type Milk Homogenizer. Energies, 16 (5), 2211. https://doi.org/10.3390/en16052211
Samoichuk, K., Zhuravel, D., Viunyk, O., Milko, D., Bondar, A., Sukhenko, Y. et al. (2020). Research on milk homogenization in the stream homogenizer with separate cream feeding. Potravinarstvo Slovak Journal of Food Sciences, 14, 142–148. https://doi.org/10.5219/1289
Voloshina, A., Panchenko, O., Boltyansky, O., Titova, O.; Ivanov, V. et al. (Eds.) (2020). Improvement of Manufacture Workability for Distribution Systems of Planetary Hydraulic Machines. Advances in Design, Simulation and Manufacturing II. DSMIE 2019. Lecture Notes in Mechanical Engineering. Cham: Springer, 732–741. https://doi.org/10.1007/978-3-030-22365-6_73
Mohammadi, V., Ghasemi-Varnamkhasti, M., Ebrahimi, R., Abbasvali, M. (2014). Ultrasonic techniques for the milk production industry. Measurement, 58, 93–102. https://doi.org/10.1016/j.measurement.2014.08.022
Di Marzo, L., Cree, P., Barbano, D. M. (2016). Prediction of fat globule particle size in homogenized milk using Fourier transform mid-infrared spectra. Journal of Dairy Science, 99 (11), 8549–8560. https://doi.org/10.3168/jds.2016-11284
Rayner, M. Dejmek, P. (Eds.) (2015). Engineering Aspects of Emulsification and Homogenization. CRC Press, Taylor & Francis Group, 322. https://doi.org/10.1201/b18436
Morales, J. O., Watts, A. B., McConville, J. T. (2016). Mechanical Particle-Size Reduction Techniques. AAPS Advances in the Pharmaceutical Sciences Series, 165–213. https://doi.org/10.1007/978-3-319-42609-9_4
Acharyaa, S., Mishrab, V., Patelc, J. (2021). Enhancing the mixing process of two miscible fluids: A review. AIP Conference Proceedings, 2341, 030025. https://doi.org/10.1063/5.0051818
Wang, X., Wang, Y., Li, F., Li, L., Ge, X., Zhang, S., Qiu, T. (2020). Scale-up of microreactor: Effects of hydrodynamic diameter on liquid–liquid flow and mass transfer. Chemical Engineering Science, 226, 115838. https://doi.org/10.1016/j.ces.2020.115838
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May 28, 2024
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Copyright (c) 2024 Kyrylo Samoichuk, Valentyna Verkholantseva, Nadiia Palianychka, Alexandr Kovalyov, Dmytro Dmytrevskyi, Dmytro Horielkov, Vitalii Chervonyi, Volodymyr Voitsekhivskyi
How to Cite
Samoichuk, K., Verkholantseva, V., Palianychka, N., Kovalyov, A., Dmytrevskyi, D., Horielkov, D., Chervonyi, V., & Voitsekhivskyi, V. (2024). Analysis of the hypotheses of milk fat phase dispersion and structural features of homogenizers. In O. Priss (Ed.), & O. Priss, S. Glowacki, L. Kiurcheva, S. Holiachuk, K. Samoichuk, V. Verkholantseva, N. Palianychka, A. Kovalyov, D. Dmytrevskyi, D. Horielkov, V. Chervonyi, V. Voitsekhivskyi, I. Bandura, T. Krupodorova, I. Dudarev, S. Panasyuk, I. Taraymovich, V. Say, N. Zahorko, … O. Ishchenko, Food technology progressive solutions (pp. 47-92). Scientific Route OÜ®. https://doi.org/10.21303/978-9916-9850-4-5.ch3
