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Homogenizer - Homogenization of milk
Homogenizers work by breaking down fat globules in milk through strong acceleration and pressure. There are two stages: in the first stage, milk is pressed through small tubes and pores where increasing pressure breaks up fat into new clumps; in the second stage, these clumps are broken up further to reduce fat globule size. Main types include high pressure homogenizers operating above 35 bar, low pressure rotary homogenizers below 35 bar, and sonic vibrators using high frequency vibration.
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Overview of homogenization including its objective, principle, and types.
The initial process patented by Auguste Gaulin in 1899 for breaking down fat globules in milk.
Homogenization principle involves applying strong acceleration through a narrow opening.
Process of breaking down and controlling fat globule sizes in milk during homogenization.
Description of homogenizer components including piston pumps, valves, and their functionalities.
How milk velocity increases through a narrow gap, leading to disruption of fat globules.
Detailed stages of homogenization: breaking fat globules and forming manageable sizes.
Different types of homogenizers including high pressure, low pressure, and sonic vibrators.
Operational pressure ranges for homogenizers, specified between 35 – 350 bar (500-5000 psi).
Information on operating pressures below 35 bar (500 psi) during the homogenization process.
Explanation of using sonic vibrators for subjecting milk to high frequency vibration.
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Homogenizer - Homogenization of milk
- 2. Introduction Objective Principle how does Homogenizer works? Types
- 3. breaking downthe fat globules in the milk INTRODUCTION French inventor Auguste Gaulin's – 1 st patented homogenizing process in 1899.
- 4. The basicprinciple of the homogenization lives in the control of a very strong acceleration through a very narrow opening
- 5. breaking downthe fat globules in the milk forcing them globules inside the solution remain at the desired sizes
- 6. homogenizer Piston pump Generate high pressure 5or 7 pistons Homogenizing valve Poppet type – better performance Ball type – exert greater pressure
- 7. Milk –high pressure – enters into centre of valve seat As it passes through the narrow gap - milk velocity gets accelerated High velocity – contribute disruption of fat globules Fat globules subdivided – increased surface area
- 9. Homogenizer worksin 2 stages: In 1st stage : - press milk through small tubes and pores - pores continue to shrink - increase the pressure fat breaks up - form new clumps In 2nd stage: - breaks up the clumps formed - reduce the fat globules to a manageable size
- 10. High pressurehomogenizer Low pressure - rotary type homogenizers Sonic vibrators
- 11. • pressure rangesbetween 35 – 350 bar (500-5000 psi)
- 12. operating pressuresare below 35 bar (500 psi)
- 13. milk issubjected to high frequency vibration in a device called sonic vibrator or oscillator