Study of Homogenisation
Synopsis
This experiment was carried out with the objective to study the effects of homogenisation on the droplet size of the dispersed phase of an emulsion of a two stage homogeniser. The results collected shows that the pressure of the homogenisation process will affect the temperature, height of separation and fat globule distribution of the coconut milk. The process of homogenisation involves pressure forcing the coconut milk through a membrane to make the fat particles small enough to mix together with the watery components of the coconut milk. The samples of coconut milk subjected to higher pressure show a higher temperature with longer time interval, this is due to mechanical friction and shear force in the homogeniser. During this experiment a major precaution which had to be taken was not to allow the feed tank in the homogeniser to run out of liquid as this will cause a malfunction and would spoil the machine.
Objectives * To study the effects of homogenisation on the droplet size of the dispersed phase of an emulsion of a two stage homogeniser.
Theory
Homogenisation is a method which refers to processing of a solution so that it becomes uniform. It is used in many industrial and scientific applications, even though it is often used specifically to refer to milk, as part of a two stage process which prepares milk for sale. The first stage of processing milk is pasteurisation, it is to sterilise the milk to remove bacteria and stop enzyme reaction. The second stage would be homogenisation, it is to stabilise the milk so that it provides a smoother mouthfeel and flavour.
Milk is a solution made up of two different components which do not normally mix well together, in this case it is oil and water. When milk which has not been subjected to the process of homogenisation is allowed to store in the open, the fat globules will slowly rise to the top of the milk. The effect is not desirable for milk
This experiment was carried out with the objective to study the effects of homogenisation on the droplet size of the dispersed phase of an emulsion of a two stage homogeniser. The results collected shows that the pressure of the homogenisation process will affect the temperature, height of separation and fat globule distribution of the coconut milk. The process of homogenisation involves pressure forcing the coconut milk through a membrane to make the fat particles small enough to mix together with the watery components of the coconut milk. The samples of coconut milk subjected to higher pressure show a higher temperature with longer time interval, this is due to mechanical friction and shear force in the homogeniser. During this experiment a major precaution which had to be taken was not to allow the feed tank in the homogeniser to run out of liquid as this will cause a malfunction and would spoil the machine.
Objectives * To study the effects of homogenisation on the droplet size of the dispersed phase of an emulsion of a two stage homogeniser.
Theory
Homogenisation is a method which refers to processing of a solution so that it becomes uniform. It is used in many industrial and scientific applications, even though it is often used specifically to refer to milk, as part of a two stage process which prepares milk for sale. The first stage of processing milk is pasteurisation, it is to sterilise the milk to remove bacteria and stop enzyme reaction. The second stage would be homogenisation, it is to stabilise the milk so that it provides a smoother mouthfeel and flavour.
Milk is a solution made up of two different components which do not normally mix well together, in this case it is oil and water. When milk which has not been subjected to the process of homogenisation is allowed to store in the open, the fat globules will slowly rise to the top of the milk. The effect is not desirable for milk
References: Internet resources: 1. http://en.wikipedia.org/wiki/Homogenization_%28chemistry%29 [accessed 21th May 2010] 2. http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html [accessed 21th may 2010] 3. http://www.wisegeek.com/what-is-homogenization.htm [accessed 22th May 2010] Textbook references: 4. Edited by Jane Sélia dos Reis Coimbra, José A. Teixeira. Engineering aspects of milk and dairy products. Boca Raton, FL : CRC/Taylor & Francis, c2010 5. Jeff Manning. Got Milk? The book. Rocklin, CA: Prima Pub, 1991.