射流槽式均质机中牛奶分散研究方法的阐述

K. Samoichuk, A. Kovalyov, V. Oleksiienko, N. Palianychka, D. Dmytrevskyi, V. Chervonyi, D. Horielkov, I. Zolotukhina, A. Slashcheva
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摘要

乳品竞争力的提高与降低乳化液分散过程中的能耗问题直接相关。考虑到脂乳微乳分散过程的特殊性,建立一套正确的研究方法,是开发新型高效能分散剂的必要条件。在对不同类型均质机的研究方法进行批判性分析的基础上,确定了其改进的主要方向,并对一种具有发展前景的喷缝式牛奶均质机的研究方法进行了阐述。阐述了理论研究的方法,包括射流槽型均质机均质过程稳定和变化因素的选择和分析以及优化准则。证明了工艺、结构和水力参数与分散质量之间的相互联系。考虑了作为研究对象的牛奶的物理力学性质的影响。为研究选择了最佳牛奶温度。因子变异限度已得到证实。提出了实验均质机室的构造方案。在实验研究方法的制定过程中,主要阶段是建立一套实验装置,研究分散过程中可变因素对均质质量的影响。分析了色散质量的估计方法,并对得到的数据进行了进一步的计算分析,选择了显微摄影的方法。采用该方法研究了奶油脂肪和环槽宽度对射流槽型均质机分散质量的影响。所得数据可以确定奶油脂肪- 40 - 50%和槽口宽度- 0.1 mm的合理参数。通过对乳化液分散特性的分析,得出乳化液均质质量高的结论,并与阀门均质机进行了比较
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Elaboration of the Research Method for Milk Dispersion in the Jet-Slot Type Homogenizer
The competitiveness improvement of milk products is directly connected with a problem of decreasing energy consumption of the process of milk emulsion dispersion. At creating promising types of energy effective dispersers, a necessary condition is to elaborate a correct methodology for studying them that takes into account the specificity of the process of fat milk microemulsion dispersion. Based on the critical analysis of research methods for homogenizers of different types, there have been determined main directions of their improvement, taken into account in the elaborated research method for a promising jet-slot type milk homogenizer. The method of theoretical studies, including a choice and analysis of stable and changeable factors of the homogenization process in a jet-slot type homogenizer and optimization criteria, has been elaborated. The interconnection of technological, constructive, hydraulic parameters with a dispersion quality has been demonstrated. The influence of physical-mechanical properties of milk as a research object was taken into account. An optimal milk temperature was chosen for the studies. Factor variation limits have been substantiated. The constructive scheme of a chamber for the experimental homogenizer has been developed. At processing the experimental research methodology, the main stage was to develop an experimental set for studying the influence of changeable factors of the dispersion process on a homogenization quality. Dispersion quality estimation methods have been analyzed and the method of microphotography has been chosen with further computed analysis of obtained data. The elaborated methodology was used at studying the influence of cream fat and ring slot width on a dispersion quality in a jet-slot type homogenizer. The obtained data allow to determine rational parameters of cream fat – 40–50 % and slot width – 0.1 mm. The analysis of dispersed characteristics of the milk emulsion allows to make a conclusion about the high homogenization quality, comparing with processing in a valve homogenizer
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