Research on milk homogenization in the stream homogenizer with separate cream feeding

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
  • Olga Viunyk mytro Motornyi Tavria State Agrotechnological University, Department of Technical Service and Systems in the Agro-Industrial Complex, B. Khmelnytskoho Av. 18, 72312 Melitopol, Ukraine, Tel.: +380987240967 https://orcid.org/0000-0002-6413-5567
  • Dmytro Milko 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.: +380677988546 https://orcid.org/0000-0002-0991-1930
  • Andrii Bondar 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.: +380969362877
  • Yuriy Sukhenko National University of Life and Environmental Sciences of Ukraine, Department of Processes and Equipment for Processing of Agricultural Production, Heroiv Oborony str, 15, 03041, Kyiv, Ukraine, Tel.: +380675012335 https://orcid.org/0000-0001-9412-006X
  • Vladyslav Sukhenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agro-Industrial Products, Department of Standardization and Certification of Agricultural Products https://orcid.org/0000-0002-8325-3331
  • Leonora Adamchuk National University of Life and Environmental Sciences of Ukraine Faculty of Livestock Raising and Water Bioresources Associate professor of Department of Horse-Breeding and Beekeeping P. Zatievakhina Str. 8 03041, Kyiv, Ukraine, Tel.: +380976906588 https://orcid.org/0000-0003-2015-7956
  • Denisenko Sergey Kharkiv Petro Vasylenko National Technical University of Agriculture Department of equipment and engineering of processing and food industries Associate professor, Mironositskaya St., 92, Kharkiv, Ukraine, 61023, Tel.: +3800666271155

DOI:

https://doi.org/10.5219/1289

Keywords:

milk, homogenization, homogenizer, stream homogenizers, separate cream feeding

Abstract

Homogenization, which is used in the technological schemes of production of most dairy products, is the most energy-intensive of the processes of mechanical processing of milk. One promising way to increase the energy efficiency of homogenization is to use separate homogenization and to use a little-researched stream homogenizer with separate cream feeding. The principle of its action is to pre-divide milk into cream and skim milk, and feed the fat phase with a thin stream into the stream of skim milk. This creates the conditions for achieving the high value of the Weber criterion - the main factor in the dispersion of milk fat. The purpose of these researches is to conduct experimental studies and determine the energy consumption and quality of homogenization of milk after treatment in a stream homogenizer. To achieve this goal, a designed experimental setup was used. The dispersive indices of the milk emulsion were determined by computer analysis of micrographs of milk samples 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 experimental studies, the critical value of the Weber criterion for homogenization of milk was determined, which is 28. The regularities of dispersion of milk fat in a stream homogenizer with separate feeding of the fat phase have been established. It is determined that the milk treatment in the experimental homogenizer allows us to achieve an emulsion with an average size of fat globules of about 0.8 μm (at the level of valve homogenizers). The value of the homogenization coefficient is obtained for the disruption of the fat globule in the conditions: subject to a single effect on the emulsion, without the influence of vibration and cavitation. This homogenization coefficient equals 3300 m3/2.s-1.

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Published

2020-03-28

How to Cite

Samoichuk, K., Zhuravel, D., Viunyk, O., Milko, D., Bondar, A., Sukhenko, Y., Sukhenko, V., Adamchuk, L., & Sergey, D. (2020). Research on milk homogenization in the stream homogenizer with separate cream feeding. Potravinarstvo Slovak Journal of Food Sciences, 14, 142–148. https://doi.org/10.5219/1289

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