ANALYTICAL RESEARCHES OF ENERGY CONSUMPTION OF PULSATION MILK HOMOGENIZER
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 1, Issue
Abstract
The article contains analytical researches of one of the promising types of machines for fat emulsions and milk homogenization – pulsation homogenizer that has a piston with openings. This piston makes oscillation movement with the help of the crank gear in the cylindrical chamber. High efficiency of such homogenizer is conditioned by emulsion acceleration when the piston makes oscillation movement. Such movement increases emulsion dispersion level with the increase in slip velocity of the fat particle (globule) relatively milk plasma according to Veber's fracture criterion. Correlation of kinematic and design factors of the pulsation homogenizer with one piston with its energy consumption was not researched before. Thus, the aim of the article is to design mathematical apparatus in order to define energy consumption of the pulsation homogenizer of milk with one piston. The influence of basic parameters of pulsation homogenizer is investigated: frequencies and amplitudes of piston motion, diameters of piston and its openings, sizes and mass of piston on energy consumption of pulsation machine with one piston. The equations are received to determine instantaneous and calculation values for power determination of pulsation homogenizer. We analyzed the received curves of the three components of instantaneous power and also the total instantaneous power of the pulsation homogenizer depending on the oscillation frequency of the piston and average power of the pulsation homogenizer depending on the frequency and the pulsation amplitude. The largest contribution to total power belongs to the power on overcoming of inertia forces, and the smallest one belongs to the power for giving the energy to the liquid that pulsates in piston openings. The chart of total power is asymmetrical. Increase in the rotation frequency by 20–25% results in the increase of the power consumed by homogenizer more than twice. At n=3000 rpm and r=50 mm the power of homogenizer equals 3,5 kW. The suggested calculation procedure of energy consumption is recommended for use on the stage of the engineering design of the pulsation machine. It enables to define specific consumption of the homogenizer power and its efficiency compared to other equipment used for homogenization.
Authors and Affiliations
Григорій Дейниченко, Кирило Самойчук, Любомир Левченко
Keywords
Related Articles
- EP ID EP175866
- DOI -
- Views 92
- Downloads 0
FRUIT AND JELLY MARMALADE MASSES WITH GLUCOSE
The article actualizes the question of confectionery production with glucose. The problem of the glucose crystallization in the products such as fruit and jelly marmalade is considered. It is noted that for the studied m...
CONVERSION OF WHEY COMPONENTS DURING ELECTRICAL DISCHARGE PROCESSING
The article studies the possibility of accomplishing electrical discharge dispersion of electroconductive metal granules in milk whey with the aim of their enrichment by bigeneric particles of magnesium and manganese. Th...
MODERN STATE OF THE PROBLEMS OF ENHANCING ENERGY EFFICIENCY OF THE PROCESS OF GRAIN SEEDS DRYING
The article deals with two main tasks related to the problem of creating new energy-efficient technologies and equipment for obtaining high-quality seeds of cereals. The presented technology of drying seeds of cereals is...
ЗБЕРЕЖЕНІСТЬ ПЛОДІВ БАКЛАЖАНА ЗА УМОВИ ОБРОБЛЕННЯ РЕЧОВИНАМИ АНТИМІКРОБНОЇ ДІЇ
Плоди баклажана позитивно впливають на обмінні процеси в організмі людини і є цінною сировиною для консервної промисловості та кулінарії, проте в результаті дії патогенної мікрофлори мають обмежений термін зберігання. Ус...
IMPROVEMENT OF THE METHOD OF OBTAINING WATER-FAT EMULSIONS FOR LUBRICATING BAKING MOLDS
A method for producing water-fat emulsions for lubricating baking forms is proposed. The results of experimental studies on the use of ultrasonic treatment for efficiently carrying out the emulsification of vegetable oil...