Hostname: page-component-6bb9c88b65-9rk55 Total loading time: 0 Render date: 2025-07-27T00:45:04.720Z Has data issue: false hasContentIssue false
  • English
  • Français

Homogenizing valve design and its influence on milk fat globule dispersion: I. Low rate of flow (100 1 h–1, Re ≤ 3000)

Published online by Cambridge University Press:  01 June 2009

Leslie W. Phipps
Leslie W. Phipps
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

The efficiencies of small capacity homogenizing valves of the high pressure type have been studied in relation to their design. The performance of a valve was strongly affected by the magnitude of the effective inlet diameter D0 of the seating for a given exit diameter D when D0/D > 0·5. The indications are that narrow mating faces situated such that D0/D → 1 should maximize performance. Milk fat globule dispersion varied regularly with a valve's face angle; optimum angles for maximum disruptive effect were about +35° and –30°. Perforated metal insets interposed between flat faces of a valve piece and its seat noticeably improved fat dispersion; reductions in mean globule diameter of up to 25% were obtained.

Variations in the sensitivity of different milks to homogenization were observed but avoided by appropriate experimental procedures.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 2 , May 1982 , pp. 309 - 315
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

REFERENCES

Goulden, J. D. S. & Phipps, L. W. 1960 Spectroturbimetric determination of mean globule size in homogenized emulsions. International Congress of Surface Activity 3 Cologne C3 190–194.Google Scholar
Goulden, J. D. S. & Phipps, L. W. 1962 The effect of homogenization pressure on the mean diameter of the fat globules in homogenized milk. International Congress of Food Science & Technology 1 London 1 765–768.Google Scholar
Goulden, J. D. S. & Phipps, L. W. 1964 Factors affecting the fat globule sizes during the homogenization of milk and cream. Journal of Dairy Research 31 195–200.CrossRefGoogle Scholar
Loo, C. C. & Carleton, W. M. 1953 Further studies of cavitation in the homogenization of milk products. Journal of Dairy Science 36 64–75.CrossRefGoogle Scholar
Mohr, K.-H. 1980 [Mechanism of high pressure homogenization. I. Turbulence or cavitation as mechanisms of disruption.] Lebensmittelindustrie 27 399–403.Google Scholar
Phipps, L. W. 1971 Mechanism of oil droplet fragmentation in high pressure homogenizers. Nature 233 617–619.CrossRefGoogle ScholarPubMed
Phipps, L. W. 1974 a Cavitation and separated flow in a simple homogenizing valve and their influence on the break-up of fat globules in milk. Journal of Dairy Research 41 1–8.CrossRefGoogle Scholar
Phipps, L. W. 1974 b Some operating characteristics of a simple homogenizing poppet valve; pressure profiles and separation: zone of fat globule dispersion. Journal of Dairy Research 41 339–347.CrossRefGoogle Scholar
Phipps, L. W. 1975 The fragmentation of oil drops in emulsions by a high-pressure homogenizer. Journal of Physics D: Applied Physics 8 448–462.CrossRefGoogle Scholar
Phipps, L. W. 1978 Effects of main flow reversal in a simple homogenizing valve. Journal of Dairy Research 45 525–528.CrossRefGoogle Scholar
Surkov, V. D. & Komlyakov, G. A. 1968 [Effect of the face angle of the homogenizing valve on the efficiency of milk homogenization.] Izvestiya Zavedeniī: Pishchevaya Tekhnologiya no. 2 73–75.Google Scholar
Wittig, A. B. 1943 [Homogenizing heads & their development.] Nordisk Mejeri-Tidsskrift 9 59–62Google Scholar