Abstract
The use of homogenizers in processing lines of dairy is connected with high energy consumption caused by not enough profound researches on the mechanism of homogenization. The generalized factor of dispersion of the milk fat has not been revealed for most types of equipment for dispersion. Analysis of the mechanism of fat droplets allows marking out the prevalent factor of this process—slip velocity of a fat globule relative to surrounding plasma. Slip velocity is closely connected with the acceleration of the emulsion movement. The researches have determined that acceleration can be the main factor of dispersion in a reciprocating pulsation, pulsation machine with a vibrating rotor, and valve homogenizer. The factor which connects emulsion flow acceleration to dispersion is the homogenization ratio. This ratio shows the concentration efficiency of energy on the breakup of the emulsion fat globules. Potentially, acceleration factor and homogenization ratio can be common for such homogenizers as rotor–pulsation, spinneret, ultrasound, electrohydraulic, and mixers.
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Samoichuk, K., Zahorko, N., Oleksiienko, V., Petrychenko, S. (2019). Generalization of Factors of Milk Homogenization. In: Nadykto, V. (eds) Modern Development Paths of Agricultural Production. Springer, Cham. https://doi.org/10.1007/978-3-030-14918-5_21
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DOI: https://doi.org/10.1007/978-3-030-14918-5_21
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