ELABORATION OF THE RESEARCH METHOD FOR MILK DISPERSION IN THE JET-SLOT TYPE HOMOGENIZER

Keywords: dispersion, milk homogenization, jet-slot type homogenizer, dispersion quality

Abstract

The competitiveness improvement of milk products is directly connected with a problem of decreasing energy consumption of the process of milk emulsion dispersion. At creating promising types of energy effective dispersers, a necessary condition is to elaborate a correct methodology for studying them that takes into account the specificity of the process of fat milk microemulsion dispersion.

Based on the critical analysis of research methods for homogenizers of different types, there have been determined main directions of their improvement, taken into account in the elaborated research method for a promising jet-slot type milk homogenizer.

The method of theoretical studies, including a choice and analysis of stable and changeable factors of the homogenization process in a jet-slot type homogenizer and optimization criteria, has been elaborated. The interconnection of technological, constructive, hydraulic parameters with a dispersion quality has been demonstrated.

The influence of physical-mechanical properties of milk as a research object was taken into account. An optimal milk temperature was chosen for the studies. Factor variation limits have been substantiated. The constructive scheme of a chamber for the experimental homogenizer has been developed.

At processing the experimental research methodology, the main stage was to develop an experimental set for studying the influence of changeable factors of the dispersion process on a homogenization quality.

Dispersion quality estimation methods have been analyzed and the method of microphotography has been chosen with further computed analysis of obtained data.

The elaborated methodology was used at studying the influence of cream fat and ring slot width on a dispersion quality in a jet-slot type homogenizer. The obtained data allow to determine rational parameters of cream fat – 40–50 % and slot width – 0.1 mm. The analysis of dispersed characteristics of the milk emulsion allows to make a conclusion about the high homogenization quality, comparing with processing in a valve homogenizer

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Author Biographies

Kyrylo Samoichuk, Dmytro Motornyi Tavria State Agrotechnological University

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Vadym Oleksiienko, Dmytro Motornyi Tavria State Agrotechnological University

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Nadiia Palianychka, Dmytro Motornyi Tavria State Agrotechnological University

Department of Processing and Food Production Equipment named after professor F. Yalpachik

Dmytro Dmytrevskyi, Kharkiv State University of Food Technology and Trade

Department of the Processes And Equipment of Food, Hotel and Restaurant Industry named after M.I. Belyaev

Vitalii Chervonyi, Kharkiv State University of Food Technology and Trade

Department of the Processes And Equipment of Food, Hotel and Restaurant Industry named after M.I. Belyaev

Dmytro Horielkov, Kharkiv State University of Food Technology and Trade

Department of the Processes And Equipment of Food, Hotel and Restaurant Industry named after M.I. Belyaev

Inna Zolotukhina, Kharkiv State University of Food Technology and Trade

Department of the Processes And Equipment of Food, Hotel and Restaurant Industry named after M.I. Belyaev

Alina Slashcheva, Donetsk National University of Economics and Trade named after Mikhail Tugan-Baranovsky

Department of Technologies in Restaurant Industry, Hotel and Restaurant Business and Entrepreneurship

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Published
2020-09-30
How to Cite
Samoichuk, K., Kovalyov, A., Oleksiienko, V., Palianychka, N., Dmytrevskyi, D., Chervonyi, V., Horielkov, D., Zolotukhina, I., & Slashcheva, A. (2020). ELABORATION OF THE RESEARCH METHOD FOR MILK DISPERSION IN THE JET-SLOT TYPE HOMOGENIZER. EUREKA: Life Sciences, (5), 51-58. https://doi.org/10.21303/2504-5695.2020.001436
Section
Food Science and Technology