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

Authors

  • Kyrylo Samoichuk Dmytro Motornyi Tavria State Agrotechnological University, Mechanical Engineering Faculty, Department of Processing and Food Production Equipment named after Professor F. Yalpachik, B. Khmelnytskoho Av. 18, 72312, Melitopol, Ukraine, Tel.: +80978805485 https://orcid.org/0000-0002-3423-3510
  • Dmytro Zhuravel Dmytro Motornyi Tavria State Agrotechnological University, Department of Technical Service and Systems in the Agro-Industrial Complex, B. Khmelnytskoho Av. 18, 72312 Melitopol, Ukraine, Tel.: +380968782453 https://orcid.org/0000-0002-6100-895X
  • Nadiya Palyanichka Dmytro Motornyi Tavria State Agrotechnological University, Mechanical Engineering Faculty, Department of Processing and Food Production Equipment named after Professor F. Yalpachik, B. Khmelnytskoho Av. 18, 72312, Melitopol, Ukraine, Tel.: +80989875160 https://orcid.org/0000-0001-8510-7146
  • Vadim Oleksiienko Dmytro Motornyi Tavria State Agrotechnological University, Mechanical Engineering Faculty, Department of Processing and Food Production Equipment named after Professor F. Yalpachik, B. Khmelnytskoho Av. 18, 72312, Melitopol, Ukraine, Tel.: +80970669120 https://orcid.org/0000-0002-3438-874X
  • Serhii Petrychenko Dmytro Motornyi Tavria State Agrotechnological University, Mechanical Engineering Faculty, Department of Processing and Food Production Equipment named after Professor F. Yalpachik, B. Khmelnytskoho Av. 18, 72312, Melitopol, Ukraine, Tel.: +80964269644
  • Natalia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina Str. 16, 03041 Kyiv, Ukraine, Tel.: +380982768508
  • Olga Shanina Kharkiv Petro Vasylenko National Technical University of Agriculture, Department of Technologies of Processing and Food Industries, Alchevsky Str. 44, 61002, Kharkiv, Ukraine, Tel.: +380509103205 https://orcid.org/0000-0003-2465-1257
  • Ivan Galyasnyj Kharkiv Petro Vasylenko National Technical University of Agriculture, Department of Technologies of Processing and Food Industries, Alchevsky Str. 44, 61002, Kharkiv, Ukraine, Tel.: +380577730149
  • Leonora Adamchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Standardization and Certification of Agricultural Products, Polkovnika Potekhina Str. 16, 03041 Kyiv, Ukraine, Tel.: +380976906588 https://orcid.org/0000-0003-2015-7956
  • Vladyslav Sukhenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Standardization and Certification of Agricultural Products, Polkovnika Potekhina Str. 16, 03041 Kyiv, Ukraine, Tel.: +380668182099 https://orcid.org/0000-0002-8325-3331

DOI:

https://doi.org/10.5219/1407

Keywords:

milk, homogenization, homogenizer, counter-jet homogenizers, reflector, degree of dispersion

Abstract

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.

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References

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Published

2020-08-28

How to Cite

Samoichuk, K., Zhuravel, D., Palyanichka, N., Oleksiienko, V., Petrychenko, S., Slobodyanyuk, N., Shanina, O., Galyasnyj, I., Adamchuk, L., & Sukhenko, V. (2020). Improving the quality of milk dispersion in a counter-jet homogenizer. Potravinarstvo Slovak Journal of Food Sciences, 14, 633–640. https://doi.org/10.5219/1407

Issue

Vol. 14 (2020): Potravinarstvo Slovak Journal of Food Sciences

Section

Articles

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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