Energy Costs Reduction for Dispersion Using a Jet-Slot Type Milk Homogenizer

Abstract

The priority task of the milk processing industry is in reducing the specific energy consumption of milk fat dispersion while simultaneously ensuring a high dispersion of milk emulsion. One of the possible ways to solve this problem is by developing and implementing a little-studied jet milk homogenizer of the slot type. In it, homogenization occurs by implementing the method of the separate feeding of cream, which allows creating the maximum difference between the speeds of skim milk and cream, which is a necessary condition for effective dispersion. Analytical dependences have been found that relate power and specific energy consumption to the performance of a milk homogenizer with the separate cream supply, the diameter of the annular gap, the fat content of normalized milk and cream, and the cream supply speed. The rational value of the fat content of the cream used for homogenization is analytically substantiated; in order to reduce the specific energy consumption of the process, their fat content should be higher than 20%. The most significant increase in the energy costs of dispersion is observed when processing milk with a fat content of less than 3–4%, while the use of cream with a fat content of less than 20% leads to a multiple increase in the energy costs of the process. The research results indicate the hyperbolic nature of the dependence of the homogenizer power on its productivity. Supplying the cream through an annular gap of small diameter allows reducing the main component of dispersion energy costs by eight times. The obtained data indicate the existence of a deviation within 5–10% of the experimental power values from the analytical ones, which is explained by the influence of the efficiency of pumps, drives, and losses in the connecting fittings.

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