Journal
CHEMICAL ENGINEERING & TECHNOLOGY
Volume 30, Issue 11, Pages 1590-1595Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/ceat.200700266
Keywords
food industry; homogenization; microprocess engineering; process intensification
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High pressure homogenization of dairy products is today state of the art but limited by the fat content (max 17 vol.-%). This article describes the development of a novel simultaneous homogenization and mixing (SHM) valve which allows homogenization of dairy products with a fat content of up to 42 vol.-%. The challenging task of homogenizing dairy products with high fat content is to stabilize disrupted fat droplets especially against extensive aggregation. Aggregation and coalescence rates could be significantly reduced by a new microstructured valve allowing the emulsifier-containing phase to be injected directly into the zone of droplet disruption.
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