Samoichuk K. Development of scientific bases of the hydrodynamic dispergating of milk emulsions

The work is aimed at solving an important scientific issue to increase efficiency of production of drinkable milk and dairies, which are produced with the use of homogenization, via development of scientific bases of the hydrodynamic dispergating of milk emulsions. The theory of hydrodynamic dispergating of milk fat phase had been developed on the ground of determining of the acceleration of emulsion flow, the parameter that can become universal. It determines disruption of fat particles of emulsions for most types of homogenizers of milk. Based on the new theory, the mathematical models were developed for the hydrodynamic dispergating of milk fat in the pulsation machine with a vibrating rotor and the pulsation reciprocating homogenizer of milk. The mathematical model was developed for the hydrodynamic dispergating of milk fat, which is based on determining of velocity of the fat globule relative to the disperse medium in the stream homogenizer of milk with a separate supply of the fat phase, applying simultaneous normalization of milk fat content. An index had been introduced – «coefficient of homogenization» which binds the acceleration of movement of emulsion to the average diameter of the fat particle of milk emulsion. It enables to characterize in quantity the additional conditions of efficiency of dispergating of milk fat phase. The industrial prototypes of the pulsation machine with a vibrating rotor, the pulsation reciprocating homogenizer and stream homogenizer with a separate supply of the fat phase had been developed on the basis of new mathematical models of homogenization. They allow producing milk emulsion with an average size of fat globules of 0.8 µm and have 4.9–6.7 times lesser specific energy consumption.