Homogenization and Mixing

DEFINITION OF HOMOGENIZATION


 Homogenization is the process of breaking up the fat globules in cream to
such a small size that they remain suspended evenly in milk rather than
separating out and floating to the surface. Homogenizer is a machine,
which disintegrates the fat globules of milk.
 It is any of several process used to make a chemical
mixture the same throughout.


 It is intensive mixing of mutually insoluble phase
(sometimes with the addition of surfactants) to obtain a
suspension/emulsion.

 The process of homogenization was invented

and patented by Auguste Gaulin in 1899.

 Homogenization primarily cause disruption of

fat globules into smaller ones.
 
Homogenizing valve assembly: The homogenizing valve assembly is essential an
adjustable orifice- or series of adjustable orifices. The pressure created by the
piston pump forces product through the homogenizing valve , causing a very
significant pressure drop across the orifice. The valve design and degree of
pressure drop determine the effect on the product. In general, the greater the
pressure drop, the greater the effect on the particle size of the product being
homogenised.
The homogenizing valve assembly has three crucial smaller components: The
‘Valve’, ‘Valve Seat’, and the ‘Impact Ring’. The Valve and Valve Seat are the
pieces that actually form the orifice. The Impact Ring is a sacrificial piece that
prevents the high pressure annular fan from damaging the chamber that
surrounds it . All three components are made from a special wear-resistant
hardened alloy.
 HOMOGENIZER-CONSTRUCTION


GENERATE H I G H
PRESSURE

PISTON
PUMP
5 OR 7 PISTONS
HOMOGENIZ ER

POPPET TYPE-
BETTER
H O M O G EN IZIN G PERFO R M A N CE
VALV E

BALL TYPE –EXERT

GREATER PRESSURE
 Objective/Purpose of Homogenization

1)Counteracting creaming: 
 To achieve this, the size of the fat globules should be greatly
reduced. A cream layer in the product may be a nuisance for
the user, especially if the package is non-transparent.
 2)Improving stability toward partial coalescence:
 The increased stability of homogenized fat globules is
caused by the reduced diameter and by the acquired surface
layer of the fat globules. Moreover, partial coalescence
especially occurs in a cream layer, and such a layer forms
much more slowly in homogenized products.
 3)Creating desirable rheological properties:
 Formation of homogenization clusters can greatly


increase the viscosity of a product such as cream.
Homogenized and subsequently soured milk (e.g.,
yogurt) has a higher viscosity than un-homogenized
milk. This is because the fat globules that are now
partly covered with casein micelles in the aggregation
of the casein micelles.
 4)Recombining milk products:
 At one stage of the process, butter oil must be
emulsified in a liquid such as reconstituted skim milk.
A homogenizer, however, is not an emulsifying
machine. Therefore, the mixture should first be pre-
emulsified, for example, by vigorous stirring; the
formed coarse emulsion is subsequently homogenized.
Theories of Homogenization

 1) Turbulence:. Sudden, high velocity directional
changes cause small, intense turbulent eddies to form in
the base liquid. Larger globules are torn apart by these
eddies, reducing the overall average globule size.
 2)Cavitation: When traveling through the small
orifice, the product experiences a considerable increase
in velocity, then a sudden decrease in velocity and
pressure. The rapid velocity & pressure changes cause
the base liquid to suddenly vaporize, then collapse back
into a liquid – a process known as cavitation. The
imploding vapour bubbles further tear apart the fat
globules.
 3)Shattering & impact
 The fat globules are shattered by impinging them on the
retaining valve or impact ring.
 4)Explosion

 With the release of high pressure, the fat globules explode.
 5)Shearing & grinding
 The fat globules are subjected to unequal forces as milk
flows at different velocities in a fluid stream. As a result of
the shearing action between globules, it deforms the fat
globules beyond its yield point.
 6)Attenuation
 The fat globule disruption is attributed to violent
changes in the velocities of milk as it passes through the
unit rendering a fragmentation slight effect on the mean
particle size.
 Types of Homogenizer

 1)High pressure homogenizer
 This type of homogenizer consists of single acting triplex
pump with each cylinder having suction and discharges
valves. The discharge valve of each pump empties into a
common discharge pipe, in which a special valve is placed.
The pressure ranges between 35 – 350 bar (500-5000 psi)
depending on the type of construction of the valve.
 2)Low pressure-rotary type homogenizers
 Usual operating pressures are below 35 bar (500
psi). The construction is so designed that milk is
subjected to grinding and shearing action.
 3)Sonic vibrators- milk is subjected to high frequency
vibration in a device called sonic vibrator or oscillator.
 

High pressure homogenizer-

Pressure ranges between 35 -350 bars

Low pressure homogenizer-

Operating pressures : below 35
bar(500 psi)

Sonic vibrators
Homogenization Process

 Homogenization effect is achieved by pushing liquid (milk)
under a very high pressure through a very narrow orifice,
whose diameter is just slightly larger than the diameter of fat
globules.
 When the liquid passes through the narrow gap the
flow velocity increases.
 The speed will increase until the static pressure is so low
that liquid starts to boil.
 The maximum speed depends on the inlet pressure.
When liquid leaves the gap the speed decreases and the pressure
increases again.
 The liquid stops boiling and steam bubbles
implode (collapse)
 Factors affecting Homogenization

 Temperature: Milk should have above 33C temperature at
the time of homogenization for fat phase in liquid for proper
subdivision.
 Pressure of homogenization: 10-25Mpa (100 – 250 bar).
 Stage of homogenization: For milk with more than 6% fat,
two stage homogenization is better. If the broken up fat
globules have a tendency to agglomerate after the first
homogenizing stage (150-200 bar), they can be re-dispersed
employing 20-40 bar in the second stag.
 Fat content: Homogenization becomes less effective
with increasing fat content. When the fat content is high,
raising the temperature improves homogenization
efficiency. When the fat content is high, the newly created
total fat globule surface is so large that the material (plasma
protein) becomes insufficient to form new membranes on
fat.
Effects/Advantages of Homogenization


 Smaller fat globules leading to no cream-line
formation.
 Whiter and more appetizing color.
 Reduced sensitivity to fat oxidation.
 More full-boiled flavor & better mouth feel.
 Better stability of cultured milk products (Soft
curd).
 No formation of cream layer/plug
 Produces soft curd and is better digested;
hence recommended for infant feeding
 Disadvantages

 Homogenized milk cannot be efficiently separated.
 Milk will not be suitable for production of semi
hard/hard cheese because the coagulum will be too soft.
 Reduced heat stability in case of single stage
homogenizer, high fat content & forms clumping of fat
globules.
 More susceptible to ‘sunshine flavor’
 Application of
homogenization

1) Fresh milk – Creaming of fat is avoided & taste improvement is
achieved.
2) Coffee cream, Evaporated Milk – Avoids creaming improves
whitening power in coffee.
3) Cheese milk – Reduce the fat content of whey, provides a
more uniform fat distribution in the cheese mass, inhibits ‘fat
sweating’ of cheese & enhance the biochemical fat degradation.
4) Acidified dairy products – Improvement in
consistency, taste, more stable acid gel & reduced whey
synergizes in yoghurt & in other coagulated products.
5) Milk mix beverage – Good distribution of additive & fat.
6) Ice-cream mix – Reduced buttering of fat during freezing
 EFFECT OF HOMOGENIZATION ON MILK
PROPERTIES

 Effect of Homogenization on Physico-Chemical Properties of Milk
 Reduction of fat globules size
 Reduction of fat globule size to < 2 µ prevents formation
of cream layer and increases the surface area of the fat about 6
times.
 Whiter milk
 Homogenization of milk increases its whitening power due to an
increase in the number and surface area of the fat globules. Adsorption
of casein miscelles and serum proteins on newly created fat globules
surface increases scattering of light thereby causing whiter
appearance.
 Physiology of nutrition
 Homogenization has been reported to improve the digestibility of
milk due to increase in the number and surface area of the fat globules
 Flavor of milk
 Homogenized milk has a uniform flavor throughout. It tastes richer,
smoother and creamier than un-homogenized milk due to an increase in
the surface area of the fat globules which are uniformly distributed in milk.

 Sensitivity to lipase


Homogenized milk is more susceptible to enzymatic activities,
especially lipase action, than un-homogenized milk. Lipase can cause
rancidity rapidly in homogenized raw milk.

 Susceptibility to oxidation
 Homogenized milk is more susceptible to oxidized flavors caused
by natural or artificial light than un-homogenized milk. To prevent
development of off-flavors, homogenized milk must be packaged in opaque
containers, such as cartons, plastic containers or colored bottles.

 Bacterial count
 There will be an apparent increase in bacterial count after
homogenization due to the break-up of clumps and colonies of organisms.