Design of a Microstructured System for the Homogenization of Dairy Products at High Fat Content Part II: Influence of Process Parameters

• Published in: Chemical engineering & technology Vol. 31; no. 12; pp. 1863 - 1868
• Main Authors: Köhler, K., Aguilar, F. A., Schubert, H., Hensel, A., Schubert, K., Schuchmann, H. P.
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.12.2008; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Applied sciences; Chemical engineering; Cream; Dairy products; Exact sciences and technology; High pressure homogenization; Microprocess engineering; Milk; Partial homogenization; Process intensification; Product design; Aggregation; Design; Particle size; Particle size distribution; Mixing; Homogenization; Valve; Product development; Disruption; Emulsifier; Droplet; Continuous phase
• ISSN: 0930-7516; 1521-4125
• DOI: 10.1002/ceat.200800369

Partial homogenization using a microstructured SHM (Simultaneous Homogenizing and Mixing) valve significantly reduces aggregation of fat globules within their homogenization by feeding the continuous phase directly into the droplet disruption zone (as discussed in part I of this work). It allows homogenization of cream containing up to at least 42 vol.‐% fat, and thus, significantly reduces processing costs without loss in product quality, i.e., overall process intensification. The present article details current results on the influence of material parameters, i.e., emulsifier system and fat content, and process parameters, i.e., homogenizing pressure and the temperature of both streams, on the fat globule size distribution. In contrast to conventional technology, SHM valve technology generates decreasing droplet sizes with increasing pressure or with increasing temperature of the homogenizing stream. This novel technique breaks new ground in dairy product design. Microstructured Simultaneous Homogenizing and Mixing valves generate decreasing aggregation rates in the efficient partial homogenization of cream by feeding the continuous phase directly into the droplet disruption zone. It is shown to be possible to optimize both energy costs and product quality in a typical dairy process. The influence of material and process parameters on the fat globule size distribution is discussed.