Homogenization

Presented to Presented by
Sujin sir, Sumit Giri
Sr. Manager-Production (Kanchipuram) B. Tech Dairy Technology
Hatsun Agro product Ltd (2017-2021)
SHUATS
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Presentation Outlines

Introduction
Advantages of Homogenization
Factor Affecting Homogenization
Effect of Homogenization on fat &
casein
Homogenization efficiency
Homogenizer Technical Data
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 INTRODUCTION
• HISTORY
The process of Homogenization was invented and patented by Auguste
Gaulin in 1899
In 1929 he researched and developed a homogenization process of milk.

• MEANING OF HOMOGENIZER

Homo: similar size

Genizer: to make something

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 DEFINITION

 Homogenization is the process of breaking up fat globules in milk to

such a small size that they remain suspended evenly in milk rather
then separating out and floating to the surface.

 This process converts two immiscible liquids into an emulsion.

 It also reduces the size of the fat globules in the milk which improve
its consistency and extends shelf life.

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• Fat globule size before homogenization – range (1-10)µm
• Fat globule size after homogenization – range (0.2-2)µm

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SCHEMATIC DIAGRAM OF HOMOGENISER WITH ITS VARIOUS
PARTS

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 EFFECT/ADVANTAGES OF HOMOGENIZATION

The effect of homogenization on the physical structure of milk has

many advantages.

Smaller fat globules leading to less cream line formation

Whiter and more appetizing color
Reduced sensitivity to fat oxidation
More full-bodied flavour, and better mouthfeel
Better stability of cultured milk products

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FACTOR AFFECTING HOMOGENIZATION

• Temperature
• Pressure
• Flow rate
• Valve and impingement design
• No. of piston

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• Temperature:- The milk should, at the time of homogenization, be at a temperature above the melting point of
fat above 33˚c. This is because fat should be in the liquid state for proper sub-division. The enzyme lipase should
be inactivated, specially before to homogenization or immediately later. This can be achieved by heating the milk
to a temperature 55˚c or above. In routine practice, the milk is heated to 65-70˚c for homogenization. (The
danger zone for lipase activity viz, temperature 38-49˚c should be avoided during or after homogenization.)

• In HAP Kanchipuram
Homogenization temperature of milk is – (70-75˚c)
Homogenization temperature of curd is- (90˚c)

• Pressure :- In HAP Kanchipuram.

Pressure for Milk – (Stage 1st – 1400 psi)
(Stage 2nd – 400 psi)

Pressure for Curd - (Stage 1st – 1500 psi)

(Stage 2nd – 500 psi)

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 EFFECT OF HOMOGENIZATION ON FAT AND CASEIN
FRACTIONS IN FLUID MILK

Fat globules diameter(1-10) µm Fat globules diameter(0.2-2) µm

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 HOMOGENIZATION EFFICIENY

Homo efficiency of HAP Kanchipuram according to lab report can be

calculated by….

Homogenised Milk fat *100%

Raw Milk fat

FCM-
SM- 92-96%
TM-

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 CIP FOR HOMOGENIZER
There are two type of CIP is done in homogenizer.
1. Half CIP (Alkali CIP):-
2. Full CIP (Acid CIP):-

S.N. HAP Homogenizer 1. Half CIP (Alkali CIP) 2. Full CIP (Acid CIP)

1. Milk homo 20kl (APV) As per working Alternat CIP as per 1

day Gap.

2. Milk homo 30 kl(TETRA 2 Times per day. 1 Time per day

PACK)

3. Curd homo 10kl (GEA) 1 time per day 1 Time per day
4. Milk homo 30 kl (GEA) Not working Not working
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 1. Half CIP
Sr. No. Cleaning Method Parameter checked Circulation time

1. Pre-rinse Until water rinse clear 10 min

(35- 40) ˚c

2. Alkali Solution (VC 99) Strength: 2 % 30 min

At temp of (75-80) ˚c

3. Rinse Until water rinse clear 10 min

(35-40) ˚c

4. Hot Water Sanitation At temp of (90-95) ˚c 15 min

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 2. Full CIP
Sr. No. Cleaning Method Parameter Checked Circulation
Time
1 Pre-rinse Until Water Rinse Clear 10 Min.
(35-400c)
2 Alkaline Solution Strength: 2 +0.2 30 Min.
(VC99) Temp.: 75-800c
3 Rinse Until Water Rinse Clear(35- 10 Min.
400c)
4 Acid filling and Strength: 0.6-0.9% 30 Min.
circulation Temp.: 70-750c
5 Rinse Until Water Rinse Clear (35- 5 Min.
400c)
6 VC99 filling and Strength: 0.8 10 Min.
Circulation Temp.: 75-800c
7 Final-Rinse Until Water Rinse Clear (35- 10 Min.
400c)
8 Hot Water Rinse Temperature: (85-900c) 15 Min.
pH-8-8.5
 Homogenizer Technical Data of 30 kl Tetra-pack of
kanchipuram Hatsun:

1.Capacity: 30KL/Hr.
2.Working Pressure: 200 Bar.
3.Ambient Temperature: 400c
4.Piston Diameter: 80mm
5.Drive Motor: 200Kw, Revolution: 1486RPM
6.Hydraulic Motor: 0.25Kw, Revolution: 1365RPM

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7. Pressure Lubricating Motor: 2.2Kw, Revolution: 1450RPM
8. Cooling Water Supply: 2-4 Bar, Temp.: <250c
9. Hardness: <100DH
10. Seal water Requirement: 500 Ltr/Hr.
11. Oil in Crankcase: 100 Ltr (220 type)
12. Gearbox: 11 Ltr (Omla 320)
13. Hydraulic Unit: 9 Ltr. (Freezol 68)

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CHILLER USED FOR COOLING WATER SUPPLY TO 30KL
TETRA PACK HOMOGENIZER
Manufacture:- Alpha laval (india) ltd.
Volume:- 0.3 lit
Design pressure:- 8 bar(g)
Design temp:- 60˚c
Test pressure :- 10.4 bar(g)
Empty weight:- 28 kg
No. of plates:- 8

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Thank you

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