Analysis of effective mechanisms for homogenization of emulsions

Abstract

UA: The process of homogenization in order to obtain finely dispersed emulsions is widespread in various industries. Homogenization is used in agriculture, chemical, processing, pharmaceutical industries, etc. [1]. However, the process of obtaining finely dispersed emulsions by homogenization has become the most widespread in the processing and food industry. Homogenization allows you to prevent stratification during storage of such food products as: egg melanges and mixtures based on them; combined condensed milk; mixtures for ice cream (preparation of the mixture "milk base - vegetable fat"); mayonnaise, margarine, ketchup and other sauces. In the dairy industry, the process of milk homogenization is one of the most important technological processes in the production of drinking sterilized and pasteurized milk, sour milk products, ice cream, milk preserves, cheese production, etc. Homogenization of fat particles to microscopic sizes increases the nutritional value of milk, as well as improves its sensory and taste properties. After homogenization, milk acquires a more uniform color, taste and fat content; its consistency improves, the intensity of white color increases; the appearance of a fat film during boiling decreases, which in turn preserves milk solids and increases digestibility (in terms of fat digestion, homogenized milk corresponds to boiled milk). The quality of products using homogenized milk is much higher.