Design of a Microstructured System for the Homogenization of Dairy Products at High Fat Content Part II: Influence of Process Parameters

Partial homogenization using a microstructured SHM (Simultaneous Homogenizing and Mixing) valve significantly reduces aggregation of fat globules within their homogenization by feeding the continuous phase directly into the droplet disruption zone (as discussed in part I of this work). It allows hom...

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Bibliographic Details
Published in:Chemical engineering & technology 2008-12, Vol.31 (12), p.1863-1868
Main Authors: Köhler, K., Aguilar, F. A., Schubert, H., Hensel, A., Schubert, K., Schuchmann, H. P.
Format: Article
Language:English
Subjects:
Applied sciences
Chemical engineering
Cream
Dairy products
Exact sciences and technology
High pressure homogenization
Microprocess engineering
Milk
Partial homogenization
Process intensification
Product design
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Summary:Partial homogenization using a microstructured SHM (Simultaneous Homogenizing and Mixing) valve significantly reduces aggregation of fat globules within their homogenization by feeding the continuous phase directly into the droplet disruption zone (as discussed in part I of this work). It allows homogenization of cream containing up to at least 42 vol.‐% fat, and thus, significantly reduces processing costs without loss in product quality, i.e., overall process intensification. The present article details current results on the influence of material parameters, i.e., emulsifier system and fat content, and process parameters, i.e., homogenizing pressure and the temperature of both streams, on the fat globule size distribution. In contrast to conventional technology, SHM valve technology generates decreasing droplet sizes with increasing pressure or with increasing temperature of the homogenizing stream. This novel technique breaks new ground in dairy product design. Microstructured Simultaneous Homogenizing and Mixing valves generate decreasing aggregation rates in the efficient partial homogenization of cream by feeding the continuous phase directly into the droplet disruption zone. It is shown to be possible to optimize both energy costs and product quality in a typical dairy process. The influence of material and process parameters on the fat globule size distribution is discussed.
ISSN:0930-7516
1521-4125
DOI:10.1002/ceat.200800369