HOMOGENISATION
Homogenization
Milk left to stand = creaming = fat raises as creamy layer
Homogenization: reduces tendency for creaming of fat
globules
Homogenization is a mechanical treatment of the fat globules in
milk while hot, which is brought about by passing milk under
high pressure through a tiny orifice, which results in a decrease in
the average diameter (1μm) and an increase in number and
surface area of the fat globules
What Homogenization Does?
Reduces the fat globules 1μm in diameter
Accompanied by a four- to six-fold increase in the
fat/plasma interfacial surface area
Newly created fat globules are not fully covered with the
original membrane
They are surfaced with a mixture of proteins adsorbed
from the plasma phase
New Fat Globules! New Membrane
What kind of Milk? Requirements
Fat is in liquid state and in normal concentrations
Fat clumping = High fat or Low serum proteins to the fat
content = NO
Cream with fat content more than 12 % cannot be used
Fat clusters are formed as a result of lack of membrane
material (casein)
Good homogenization effect needs 0.2 g casein per g of fat
Homogenization: 60–70°C & 10–25 MPa (100–250 bar)
Homogenization Theory
Liquid passes the narrow gap the flow velocity increases
The speed increases until the static pressure is so low
RESULT: the liquid starts to boil
Liquid leaves the gap = speed decreases and the pressure
increases again
Liquid stops boiling and steam bubbles implode
Theories:
Turbulent eddies or micro whirl theory = velocity eddies
Cavitation theory = steam implosion = shock wave
GAP: Speed increases
Speed>>>>>>Static pressure
Liquid Boils
After Gap: Speed decreases
Pressure increase
Boling stops = Steam implodes
Single or Two–Stage Homogenization
Single Stage Two Stage
Highly viscous output Preferred for optimal
Not optimal for good homogenization process
homogenization effect Products with a high fat
Fat globules have more content
clusters Products where a high
homogenization
efficiency is desired
Effects of Homogenization
Smaller fat globules leading to no cream-line formation
Whiter and more appetizing colour
Reduced sensitivity to fat oxidation
More full-bodied flavour
Better mouthfeel
Better stability of cultured milk products
Homogenization = Fat Stability
Three reasons for enhanced stability of homogenized
milk:
Decrease in the mean diameter of the fat globules (a factor in
Stokes’ Law)
Decrease in the size distribution of the fat globules (causing the
speed of rise to be similar for the majority of globules = and not to
cluster during creaming)
Increase in density of the globules (bringing them closer to the
density of the continuous phase) due to the adsorption of a protein
membrane
Demerits of Homogenization
Homogenized milk cannot be efficiently separated
Increased sensitivity to light – sunlight and fluorescent
tubes
Reduced heat stability(single–stage)
High fat content = fat clumping (single–stage)
Not suitable for production of semi–hard or hard
cheeses
Coagulum will be too soft and difficult to dewater
Homogenizer = Pump + Homogenizer valve
Three-cylinder positive displacement piston pump
Powerful electric motor
Crankshaft and connecting-rod transmission
Rotary motion (motor) to the reciprocating motion (pump pistons)
Highly resistant materials + seals
Homogenizing valve / device
Forcer –remains intact maintaining the gap
Impact ring –perpendicular to the outlet of the gap
Seat –is inclined at 5° to to accelerate the product in a controlled way
Hydraulic actuator –oil pressure counter balances the
homogenization pressure
Single–Stage Homogenizer
Forcer –remains intact maintaining the gap
Impact ring –perpendicular to the outlet of the gap
Seat –is inclined at 5° to to accelerate the product in a
controlled way
Hydraulic actuator –oil pressure counter balances the
homogenization pressure
Two–Stage Homogenizer
Homogenizer – Pressure
Milk
Piston Pump: Pressure increase to Pump pressure (10 – 25 MPa): maintains
10 – 25 MPa –Constant Pressure constant homogenization pressure at inlet
Homogenizer valve
Homogenizer valve (10
(10 –25
–25 MPa)
MPa)
Hydraulic Piston Pressure BALANCE EACH OTHER Homogenization pressure
New pressure (10 – 25 MPa): A new
Homogenizer valve
Homogenizer valve 22 (Stage
(Stage 2)
2) homogenization pressure is set by changing
the oil pressure of hydraulic forcer
Homogenizer – Process
Milk
Piston Pump: Pressure increase to
10 – 25 MPa –Constant Pressure
Homogenizer valve
Homogenizer valve (Stage
(Stage 1)
1) Actual Homogenization occurs here
Hydraulic Forcer Pressure BALANCE EACH OTHER Homogenizer valve pressure
Homogenizer valve
Homogenizer valve 22 (Stage
(Stage 2)
2) 1. Supplying a constant and controlled
back-pressure to the first stage
2. Breaks up the clusters formed after 1st
stage
Homogenizer Valve – Process 0.1 mm = 100 times the size of
homogenized fat globules
Milk
Forcer
Forcer GAP = 0.1 mm Seat
GAP: Speed of liquid is 100–400 m/s
Time of homogenization 10 – 15 microseconds
Homogenizer Valve – Energy
Milk
Piston Pump High Pressure
Homogenizer valve
Homogenizer valve High Pressure => Kinetic Energy
After H. Valve K.E => Pressure + Heat