Дослідження процесу диспергування молочного жиру в імпульсному гомогенізаторі

Abstract

UA: Проведений аналіз технологічного обладнання для диспергування молочного жиру, яке використовується на сьогоднішній день в молочній промисловості, показало, що найбільш перспективним типом обладнання є імпульсний гомогенізатор. Даний тип обладнання дозволяє отримати високоякісний молочний продукт із значно нижчими витратами енергії на процес. Було проведено дослідження процесу диспергування молочного жиру в імпульсному гомогенізаторі молока, яке дозволило встановити фактори і сили, які впливають на якість гомогенізації, що в подальшому дозволить регулювати даний технологічний процес у виробничих умовах. За допомогою комп’ютерного моделювання було отримано модель роботи імпульсного гомогенізатора та проаналізовано принцип його роботи. EN: Dispersion process is a fairly widespread process for many industries, where it is necessary to obtain a finely dispersed emulsion or suspension. For the milk processing industry, the process of dispersing milk fat is an integral part of all technological operations for the production of dairy products. Until now, the most widespread type of equipment used at enterprises is valve homogenizers, which are characterized by their high energy consumption for the dispersion process. Conducted research has shown that the most promising type of homogenizer, which will allow to significantly reduce energy costs for the process, with a sufficiently high quality of the final product, is a pulse homogenizer. A study was conducted that helped to establish the mechanism of milk fat dispersion in a pulse homogenizer and identified the main factors on which the result of the process depends. It was established that the dispersion of milk fat in the pulse homogenizer occurs due to the formation of a gradient of the milk flow rate. In the process of dispersing the milk emulsion in the pulse homogenizer, two stages can be distinguished: dispersion in the holes and channels of the piston and when the jets exit the holes and from the annular channel. Another very important factor that affects the degree of dispersion of milk fat in the pulse homogenizer is the geometric shape of the holes of the impactor piston. The study showed that the optimal shape for a pulse homogenizer is a conical shape with a taper angle of 45o and a diameter of 2 mm. Computer modeling of the working chamber of the homogenizer was carried out and the main indicators of the dispersion process were calculated. It was established that as a result of the dispersion of milk fat in the pulse homogenizer, taking into account the established factors, the degree of homogenization Hm = 4...5 was obtained at a speed gradient of 2,2...5 m/s, the pressure in the center of the working chamber was 1,44...1, 49 MPa and the energy consumption for the dispersion process – 0,82 J/kg, which indicates the effectiveness of using the pulse homogenizer in the milk processing lines at milk processing enterprises.