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

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 hom...