Investigation of the influence of basic parameters on energy consumption of homogenization process

Apart from temperature, pressure, homogenized medium type, etc. the construction of the homogenizing valve is one of the principal parameters influencing the energy consumption of the homogenization process. The results of the study on the influence of homogenization pressure on the properties and m...

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Bibliographic Details
Published inActa Alimentaria Polonica (Poland) Vol. 14; no. 2
Main Authors Popko, H, Popko, R, Komsta, H. (Technical University, Lublin (Poland). Dept. of Machinery for Food Industry)
Format Journal Article
LanguageEnglish
Published 1988
Subjects
CONSOMMATION D'ENERGIE
CONSUMO DE ENERGIA
CREMA
CREME
EXPERIMENTATION EN LABORATOIRE
EXPERIMENTOS EN LABORATORIO
HOMOGENEISATION
HOMOGENEIZACION
LAIT BOISSON
LECHE LIQUIDA
PRESION
PRESSION
PRODUCTOS LACTEOS
PRODUIT LAITIER
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
PROTEINAS
PROTEINE
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Summary:Apart from temperature, pressure, homogenized medium type, etc. the construction of the homogenizing valve is one of the principal parameters influencing the energy consumption of the homogenization process. The results of the study on the influence of homogenization pressure on the properties and microstructure of the protein phase of dairy products. Homogenization at a high pressure is not advisable for two reasons: high energy consumption of the process and lowered properties of the products
Bibliography:Q02
P05
9000159
ISSN:0137-1495