ISSN: 2524-0714

Please use this identifier to cite or link to this item: http://elar.tsatu.edu.ua/handle/123456789/11551
Title: Improving the quality of milk dispersion in a counter-jet homogenizer
Authors: Samoichuk, Kyrylo
Самойчук, Кирило Олегович
Самойчук, Кирилл Олегович
Zhuravel, Dmytro
Журавель, Дмитро Павлович
Журавель, Дмитрий Павлович
Palianychka, Nadiia
Паляничка, Надія Олександрівна
Паляничка, Надежда Александровна
Oleksiienko, Vadym
Олексієнко, Вадим Олександрович
Алексеенко, Вадим Александрович
Petrychenko, Serhii
Keywords: milk
counter-jet homogenizers
degree of dispersion
Issue Date: 2020
Series/Report no.: Potravinarstvo Slovak Journal of Food Sciences;Vol. 14 (Р. 142–148)
Abstract: Homogenization is a necessary process in the production of drinking milk and most dairy products. Specific energy consumption of the most common - valve homogenizers reaches 8 kW·h/t. A promising way to reduce them 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 a fuller use of the kinetic energy of the jets. To achieve this, the design of a ring reflector was developed and experimental studies of its influence on the efficiency of milk fat dispersion in a counter-jet homogenizer were carried out. Calculations were made to determine the design parameters of the reflector. 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 micrographs of milk samples 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 definition of the angle of the reflector top has been analytically received. Experimental studies proved its validity and allowed to determine the optimal value of its diameter. Comparison of the dependence of the degree of homogenization on the excess pressure in a counter-jet homogenization proves an increase in the degree of dispersion by 15-20% 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 of the experimental method decreases from 0.99 to 0.83 μm. This indicates the high quality of the dispersed characteristics of the milk emulsion after processing in a counter-jet homogenizer with a reflector.
URI: http://elar.tsatu.edu.ua/handle/123456789/11551
Appears in Collections:кафедра Обладнання переробних і харчових виробництв ім. професора Ф. Ю. Ялпачика

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