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    Homogenize Rs

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    Namra
    Homogenizers break down fat globules in milk and cream to prevent cream separation. They force the milk through a narrow slit under high pressure, shearing the globules into smaller sizes less than 1 μm. Single-stage homogenizers break globules in one pass while two-stage pass them through two homogenizing devices in series for greater efficiency. The process converts mechanical energy to heat, with temperature rise linearly proportional to homogenizing pressure. Higher pressures produce smaller globule sizes but energy consumption also increases.

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    Homogenize Rs

    Uploaded by

    Namra
    28 views16 pages
    Homogenizers break down fat globules in milk and cream to prevent cream separation. They force the milk through a narrow slit under high pressure, shearing the globules into smaller sizes less than 1 μm. Single-stage homogenizers break globules in one pass while two-stage pass them through two homogenizing devices in series for greater efficiency. The process converts mechanical energy to heat, with temperature rise linearly proportional to homogenizing pressure. Higher pressures produce smaller globule sizes but energy consumption also increases.

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    Homogenizers break down fat globules in milk and cream to prevent cream separation. They force the milk through a narrow slit under high pressure, shearing the globules into smaller sizes less than 1 μm. Single-stage homogenizers break globules in one pass while two-stage pass them through two homogenizing devices in series for greater efficiency. The process converts mechanical energy to heat, with temperature rise linearly proportional to homogenizing pressure. Higher pressures produce smaller globule sizes but energy consumption also increases.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    28 views16 pages

    Homogenize Rs

    Uploaded by

    Namra
    Homogenizers break down fat globules in milk and cream to prevent cream separation. They force the milk through a narrow slit under high pressure, shearing the globules into smaller sizes less than 1 μm. Single-stage homogenizers break globules in one pass while two-stage pass them through two homogenizing devices in series for greater efficiency. The process converts mechanical energy to heat, with temperature rise linearly proportional to homogenizing pressure. Higher pressures produce smaller globule sizes but energy consumption also increases.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    HOMOGENIZERS

    INTRODUCTION
     Homogenization is practised in dairy industry, principally to
    prevent or delay the formation of a cream layer in full cream milk,
    by reducing the diameter of the butterfat globules.

     Invented by Gaulin in 1899

     The purpose for which the following are homogenized is


    Milk, cream, condensed milk Prevention of cream separation

    Coffee cream Improvement in flavour, increased Whitening


    power, increase in Viscosity

    Yoghurt a more stable gel

    Ice cream mix less fat separation during freezing

    Full cream milk powder less separation of free fat


     In milk greater part of the fat volume consists of globules with a
    diameter ranging from 2 to 6 mm.

     Homogenization divides globules into smaller ones with diameters


    down to <1 µm, depending on the operating pressure.

     This is done by forcing all of the milk at high pressures through a


    narrow slit, which is only slightly larger than the diameter of the
    globules themselves.

     The velocity in the narrowest slit can be 100 to 200 m/s. This can cause
    high shearing stresses, cavitation and micro-turbulence. The globules
    become deformed, then become wavy and then break up
    EFFECT OF HOMOGENIZATION
     In the process of homogenization, mechanical energy is converted into
    heat.

     The power which is supplied to the milk during homogenization


    appears as a rise in temperature of milk.

     The temperature rise varies linearly with operating pressure but does
    not depend on the rate of milk flow.

     The rise in temperature is given by the relationship


    θ = p/40
    where, θ = rise in temperature, °C
    p = homogenizing pressure, kg/cm2

     For e.g. if the homogenizing pressure is 250 kg/cm 2,


    HOMOGENIZER PUMPS
     The homogenizer pump is usually a 3 to 5 cylinder plunger type
    pump capable of maintaining pressure up to 250 kg/cm2 or higher.

     The energy requirement of a homogenizer is known by the


    following equation:

    where, E = power requirement, hp


    p = homogenizing pressure, kg/m2
    Q = volume of flow, m3/h
    EFFICIENCY OF HOMOGENIZATION
     The effect of homogenization is frequently expressed in terms of the
    mean droplet diameter of the disintegrated fat globules.

     However, a diameter related to the total number of fat droplets would be


    unrealistic as almost 80% of all the fat globules have a diameter of less
    than 1μm and represent only a small fraction of the total volume of fat.

     One therefore often use the volume-surface diameter which is given by:

    where, dm = mean droplet diameter


    Ni = number of droplets with diameter d i for the range i

     The mean droplet diameter dm decreases with increase in homogenizing


    pressure up to 300 kg/cm2
    SINGLE-STAGE AND TWO-STAGE
    HOMOGENIZATION
     Homogenizers may be equipped with one homogenizing device
    or two connected in series, hence the names single-stage
    homogenization and two-stage homogenization.
     In single-stage and two-stage homogenization the total
    homogenization pressure is measured before the first stage, P1,
    and the homogenization pressure in the second stage is
    measured before the second stage, P2. The two-stage method is
    usually chosen to achieve optimal homogenization efficiency.
     Single-stage homogenization may be used for:
    – products demanding a high viscosity (certain cluster
    formation).
     Two-stage homogenization is used for:
    – products with a high fat content
    – products where a high homogenization efficiency is desired.
     Milk is supplied at high pressure to the space between
    the seat and forcer.
     The width of the gap is approximately 0.1 mm or 100
    times the size of the fat globules in homogenized milk.
     The velocity of the liquid is normally100 – 200 m/s in
    the narrow annular gap, and homogenization takes place
    in 10 – 15 microseconds.
     During this time all the pressure energy delivered by the
    piston pump is converted to kinetic energy. Part of this
    energy is converted back to pressure again after the
    device.
    TECHNICAL EXECUTION
     Homogenizers are high pressure, reciprocating pumps each
    having a sanitary head upon which the homogenizing valves are
    mounted.
    HOMOGENIZER VALVES

    A two-stage homogenizer
    COMPONENTS OF HOMOGENIZER

    HIGH-PRESSURE PUMP
     The piston pump is driven by a powerful electric motor,
    through a crankshaft and connecting-rod transmission
    which converts the rotary motion of the motor to the
    reciprocating motion of the pump pistons.
     The pistons, run in cylinders in a high-pressure block.
    They are made of highly resistant materials. The
    machine is fitted with double piston seals.
     Water can be supplied to the space between the seals to
    cool the pistons. Hot condensate can also be supplied to
    prevent reinfection in aseptic processes.
    COMPONENTS OF HOMOGENIZER

    HOMOGENIZING DEVICE
     The piston pump boosts the pressure of the milk from about 300 kPa
    (3 bar) at the inlet to a homogenisation pressure of 10 – 25 MPa
    (100 – 250 bar) depending on the product. The inlet pressure to the
    first stage before the device (the homogenisation pressure) is
    automatically kept constant.
     The oil pressure on the hydraulic piston and the homogenisation
    pressure on the forcer balance each other. The homogeniser is
    eqipped with one common oil tank, whether it has one or two
    stages. However, in two-stage homogenisation there are two oil
    systems, each with its own pump. A new homogenisation pressure is
    set by changing the oil pressure. The pressure can be read on the
    high-pressure gauge.
     Homogenization always takes place in the first stage.
     The second stage basically serves two purposes:

    - Supplying a constant and controlled back-pressure to


    the first stage, giving best possible conditions for
    homogenization;
    - Breaking up clusters formed directly after
    homogenization
     The parts in the homogenization device are forcer,
    impact ring and seat.
     The impact ring is attached to the seat in such a way that
    the inner surface is perpendicular to the outlet of the gap.
     The seat has a 5° angle to make the product accelerate in
    a controlled way, thereby reducing the rapid wear and
    tear that would otherwise occur.
    Figure illustrating formation of clusters after single stage
    and their breakage in second stage

    Components of single stage homogenizer


    1. Forcer
    2. Impact ring
    3. Valve Seat

    Single stage homogenization

    Principle of homogenization Two stage homogenization


    ENERGY CONSUMPTION AND INFLUENCE
    ON TEMPERATURE

    E = 123 kW
     Example: If Q = 1000 LPH, P = 250 kg/cm2, calculate
    the horse-power required for homogenization.
    E= QxP
     E = Q x P/ 3600x75

     Where,

     Q = flowrate in m3/h

     P= pressure in kg/m2

     (1hp = 75 kg-m/s)

     E = 25 x105/3600x75 = 9.26 hp

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