Determining the quality of milk fat dispersion in a jet-slot milk homogenizer

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.213236

Keywords:

homogenization, jet-slot homogenizer, dispersion, emulsion dispersion, Weber criterion, fat globule

Abstract

One of the urgent problems in the dairy industry is to reduce power input in the process of dispersing milk fat while ensuring a high degree of homogenization. This problem can be solved through the development and implementation of a virtually unexplored jet-slot milk homogenizer. The principle of its action implies the preliminary separation of cream from whole milk and its feed into the high-velocity flow of skim milk. The homogenization process occurs by creating a sufficient difference in velocities of the disperse and dispersing phases of the milk emulsion, which is mathematically described by Weber's criterion.

Experimental studies of the effect of fat content in cream, cream feed rate, and width of the annular slot on dispersion indices during processing in the designed homogenizer have been carried out. The mathematical dependence which relates these parameters was found. It was proved that to obtain a milk emulsion with a dispersion level of 0.8 μm, the width of the annular slot should be 0.1–0.5 mm, fat content in cream 40–50 %, and the feed rate less than 40 m/s. The results of the evaluation of dispersion quality show a 7 % decrease in the average diameter of the fat globules compared to the most common values obtainable in the valve homogenizer. A refined critical value of the Weber criterion for dispersion of the fat phase of milk was determined (29 units) which indicates an increase in the intensity of the homogenization process in comparison with the jet milk homogenizer with a separate cream feed. The derived critical value of the criterion is necessary to create a theory of the process of dispersing milk fat and develop more efficient designs of milk homogenizers

Author Biographies

Kyrylo Samoichuk, Dmytro Motornyi Tavria State Agrotechnological University Bohdana Khmelnytskoho ave., 18, Melitopol, Ukraine, 72312

Doctor of Technical Sciences, Associate Professor

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Alexandr Kovalyov, Dmytro Motornyi Tavria State Agrotechnological University Bohdana Khmelnytskoho ave., 18, Melitopol, Ukraine, 72312

Assistant

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Vadym Oleksiienko, Dmytro Motornyi Tavria State Agrotechnological University Bohdana Khmelnytskoho ave., 18, Melitopol, Ukraine, 72312

PhD, Associate Professor

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Nadiia Palianychka, Dmytro Motornyi Tavria State Agrotechnological University Bohdana Khmelnytskoho ave., 18, Melitopol, Ukraine, 72312

PhD, Associate Professor

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Dmytro Dmytrevskyi, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Vitalii Chervonyi, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Dmytro Horielkov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Inna Zolotukhina, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food and Hotel Industry Equipment named after M. I. Belyaev

Alina Slashcheva, Donetsk National University of Economics and Trade named after Mikhail Tugan-Baranovsky Tramvayna str., 16, Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of Technologies in Restaurant Industry, Hotel and Restaurant Business and Entrepreneurship

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Published

2020-10-31

How to Cite

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

Issue

Vol. 5 No. 11 (107) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Kyrylo Samoichuk, Alexandr Kovalyov, Vadym Oleksiienko, Nadiia Palianychka, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Inna Zolotukhina, Alina Slashcheva

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