Research into milk homogenization in the pulsation machine with a vibrating rotor

Samoichuk, Kyrylo; Kiurchev, Sergey; Oleksiienko, Vadym; Palyanichka, Nadiya; Verholantseva, Valentina

doi:10.15587/1729-4061.2016.86974

Cited by 8 publications

(10 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This improvement in the quality of the milk emulsion correlates with values of the Weber criterion for the JSHSCF and the valve homogenizer [5]. Therefore, the obtained results confirm the hypothesis of the decisive influence of the difference between velocities of the disperse and dispersing phases on the degree of dispersion [5,21,27].…”

Section: Discussion Of the Results Obtained In The Study Of Quality Osupporting

confidence: 79%

“…Disperse composition of fat globules was determined after dispersion using Micromed R-1-LED optical microscope, Russian Federation, with a total magnification of 1,500 times. Mustek Wcam 300 digital camera, Taiwan, with 640×480 resolution [21] was connected to the microscope. Each of the experiments was repeated three times.…”

Section: Methods Of Experimental Studiesmentioning

confidence: 99%

See 1 more Smart Citation

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

Samoichuk¹,

Kovalyov²,

Oleksiienko³

et al. 2020

EEJET

Self Cite

View full text Add to dashboard Cite

the production of most dairy products [1, 2]. The purpose of homogenization is a dispersion (reduction) of the average diameter of fat globules (ADFG) of milk from 3-4 μm in nonprocessed milk to 0.75-0.85 μm in a finished product. Such values correspond to dispersion characteristics of valve 1. Introduction Milk homogenization improves the taste of dairy products and extends their shelf life, so it belongs to standard operations used in the dairy industry. It is conducted in

show abstract

Section: Discussion Of the Results Obtained In The Study Of Quality Osupporting

confidence: 79%

Section: Methods Of Experimental Studiesmentioning

confidence: 99%

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

Samoichuk¹,

Kovalyov²,

Oleksiienko³

et al. 2020

EEJET

Self Cite

View full text Add to dashboard Cite

show abstract

“…When milk is homogenized, its fat phase is dispersed (fat globules are crushed), as a result of which the average fat particle size decreases from 3 -5 to 0.7 -1 μm (Walstra, Wouers and Geurts, 2006). This result can be achieved by exposing milk to pressure and velocity via ultrasonic, cavitation, vacuum and high-frequency electrical treatment (Nuzhin and Gladushnyak, 2007; Samoichuk et al, 2016). Taking into account such a wide range of effects on the milk emulsion, dozens of types of homogenizers have been developed, which differ significantly from each other both in their design and principle of action (Dhankhar, 2014;Fialkova, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…But a product that has been processed in a rotary homogenizer has a large fat content, which negatively affects the quality of dairy products made from such milk (Fialkova, 2006). Two types of high-efficiency jet homogenizers are distinguished, namely: jet, with a separate supply of fat phases (Samoichuk et al, 2020), and counter-jet (Samoichuk, 2008). Such homogenizers, the only ones among existing types, provide the highest speed of flow of the fat globule through the flow of milk plasma.…”

Section: Introductionmentioning

confidence: 99%

“…Weber's destruction coincides with the theories of homogenization by N. Baranovsky, P. Rebinder, A. Wittig and M. Oreshina, and by Innings' experimental studies (Innings and Trägårdh, 2005; Oreshina, 2010). A counter-jet homogenizer is not inferior to the valve type regarding the degree of dispersion of milk but has a specific energy consumption 4 -5 times lower (Samoichuk, 2008). This indicates a high potential for hydrodynamic dispersion, which is carried out when jets of milk emulsion collide.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Improving the quality of milk dispersion in a counter-jet homogenizer

Samoichuk¹,

Zhuravel

Palyanichka³

et al. 2020

Potr. S. J. F. Sci.

Self Cite

View full text Add to dashboard Cite

Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it 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 fuller use of their kinetic energy. To achieve this, the design of a ring reflector was developed and experimental studies were carried out to determine its influence on the efficiency of milk fat dispersion in a counter-jet homogenizer. Calculations were made to determine the reflector’s design parameters. 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 milk sample micrographs 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 defining the angle of the reflector top has been determined analytically. Experimental studies proved its validity and allowed determination of the optimal diameter. A comparison of the dependence of the degree of homogenization on the excess pressure in a counter-jet homogenizer proves a 15 – 20% increase in the degree of dispersion 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 for the experimental method decreases from 0.99 to 0.83 μm. This indicates the high quality of the dispersal characteristics of the milk emulsion after processing in a counter-jet homogenizer with a reflector.

show abstract